Time for some sides to go with your grilled meat of choice – these work well with steak or chicken. Each recipe serves 4.
Grilled Sweet Peppers & Potatoes:
- 1 sweet red pepper
- 1 green pepper
- 1 small yellow onion (opt. Vidalia or Walla Walla sweets if they’re in season)
- 4 lg. red potatoes (peeling opt)
- 1 tbsp red wine vinegar
- 1 tbsp oil
- salt & pepper
Seed peppers. Slice peppers & onions into thin rings. Slice potatoes into thin slices. Tear 4 sheets of foil, large enough to hold ¼ of all ingredients and fold over. Add ¼ of peppers, onions & potatoes to each sheet of foil. Mix together vinegar, oil, salt & pepper, then drizzle over each serving. Fold and seal foil. Grill over medium heat (not directly over flame) for 20-30 minutes until potatoes are tender.
Spinach/Orange Salad w/Balsamic Vinaigrette
- 6 oz Spinach leaves
- 2 oranges, peeled and sliced in thin circles
- ¼ cup chopped pecans
- 2 tbsp of Balsamic Vinaigrette dressing – or any tangy vinaigrette dressing you like.