Grilled Vegetables and Tangy Salad

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

foil

 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.