Grilled Veggies

One of our favorite things to do on the grill is to cook up our veggies.  There isn’t a real formula to it as we seem to change it every time.  However, tonight’s veggies turned out great so I thought I would photograph them and document it for future reference.

Grilled Veggies
4-6 medium red potatoes
2 green zucchinis, julienne-cut
1 yellow squash, julienne-cut
olive oil
Wash and cut potatoes into wedges (leave the skin on).  Place the potato wedges in a bowl of cold water to soak for 20-30 minutes.  *This is a tip I learned from a recent Cooking Light.  Soaking the potatoes draws out the starch and helps them cook up crispier.  This is also a great way to make sure your potatoes are crispy when baking in the oven.
Place zucchini and squash into a zipper bag and add about 1 Tbsp. olive oil and salt and pepper to taste.  Seal the bag and shake to coat all the veggies.
In a separate bag, do the same with the potato wedges.
Heat the grill to high or medium-high heat.  Using a grilling skillet, place the potatoes in the pan and cook for 5-7 minutes.  Give the pan a shake to stir and then add the veggies.  Cook for another 15-20 minutes, stirring or shaking every 7-10 minutes until potatoes are golden and slightly crispy and the veggies are tender and just on the verge of charring.
(I have a picture below of the grilling pan we use.  We just got it at the grocery store for about $8 and use it all the time!  I highly recommend having one in your kitchen.)
Husband Rating: 9 out of 10
Food for Thought: The other veggies we do on a regular basis using the same basic formula are bell peppers and red onion.  When we make that, I tend to sit and just eat straight from the serving bowl as if the peppers were candy.  It’s amazing.  Next time we make it I will take a picture for you to see how lovely and delicious they turn out!

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