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Receta Grill Roasted Potato Salad
by Global Cookbook

Grill Roasted Potato Salad
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Ingredientes

  • 2 sht Reynolds Wrap Heavy Duty Aluminum F (18" by 20" ea)
  • 6 med red potatoes cut 1" cubes
  • 2 x red or possibly green bell peppers cut thin strips
  • 1 pkt fresh mushrooms - (12 ounce) cut in half
  • 3 Tbsp. extra virgin olive oil
  • 4 x garlic cloves chopped
  • 2 tsp minced fresh rosemary (or possibly 1 tspn dry rosemary)
  • 1 pkt torn mixed fresh salad greens - (8 ounce) Salt to taste Freshly-grnd black pepper to taste Balsamic or possibly wine vinegar to taste

Direcciones

  1. Preheat Sunbeam or possibly GrillMaster grill to medium-high.
  2. Make a foil pan by shaping two layers of heavy duty foil over the outside of a 13- by 9- by 2-inch baking pan. Remove foil and crimp the edges to create a tight rim, making a pan with one-inch sides. Place foil pan on a cookie sheet.
  3. Cover potato cubes with water in large saucepan. Bring to a boil; cook for 5 min. Drain well.
  4. In large bowl, toss potatoes, pepper strips, mushrooms, oil, garlic, rosemary, salt and pepper till well coated. Spread mix in foil pan. Slide foil pan from cookie sheet onto grill.
  5. Grill 12 to 15 min in covered grill till crisped and browned, stirring frequently. Slide foil pan from grill onto cookie sheet.
  6. Toss roasted vegetables with salad greens and vinegar.
  7. This recipe yields 4 servings.