Chew on This | Grilled Skewered Potatoes, Onions, and Peppers

Summer is all about grilling out! And finally, we have the perfect weather for it. Armed with a bowl of colorful vegetables that have been marinating in an awesome concoction and some water soaked wooden skewers, I'm headed for the backyard grill. And you can't even know how long I've been waiting to do this!

Red skinned potatoes, bell peppers, and two kinds of onions, make a perfect combination. 
A yummy marinade of olive oil, rosemary, garlic, and Italian seasonings, will infuse the vegetables and give them the deep savory robust flavor I've been hungering for.

This is what you will need:  Red skinned potatoes, red and green bell peppers, red and yellow onions, olive oil, garlic powder, onion powder, Italian seasoning, cayenne, dry rosemary, and salt and pepper to taste.  Optional:  fresh rosemary for garnish.

First, let's make the awesome marinade. Using a large bowl, combine the olive oil, garlic powder, onion powder, Italian seasoning, rosemary, cayenne, and salt and pepper.  Stir, and let it hangout until you're ready for the veggies.

To prepare the veggies I first take my red and yellow onions and cut them lengthwise, leaving the root end intact. 

Then, in a microwave safe bowl, I combine water and my potatoes (which have been cut in half) cover them with plastic wrap and microwave for about 7 minutes.  Stir, and microwave for another 5-7 minutes or until almost tender.  You want potatoes to be firm enough to pierce with a skewer and not fall apart.  Drain thoroughly. 

Next, seed and cut peppers into large wedges.  


Now you can combine all the veggies into the bowl with the marinade and toss gently. Let them stand and soak in the goodness at least one hour.  Stir frequently.  


While the veggies are getting delicious, soak the wooden skewers in water for 30-60 minutes.

When ready for the hot grill, thread the potatoes, peppers and onions on the skewer, staggering the colors for beauty's sake.  

Grill on each side for 5-7 minutes-brush with some extra marinade while grilling. Remove veggies to a serving plate and sprinkle with snips of fresh rosemary if desired. Now go enjoy!

Mimi

Here is the recipe:

Grilled Skewered Potatoes, Onions, and Peppers

2 pounds red skinned potatoes, cut in half or quarters, depending on size
1/2 cup water
3/4 cup olive oil

1 large red bell pepper, cut into wedges

1 large green bell pepper, cut into wedges

2 large red onions, peel, cut off top, cut into quarters lengthwise leaving root intact
1 large yellow onion, peel, cut off top, slice into quarters lengthwise leaving root intact 

1 t onion  powder

1 t garlic powder
1 t dry rosemary
1 t Italian seasoning
1/2 t cayenne

1 1/2 t salt 
fresh cracked pepper to taste

16 wooden skewers, soaked in water for 30-60 minutes
Optional: sprinkle grilled potato skewers with fresh snipped rosemary

In a microwave safe bowl, combine potatoes and water. Cover with plastic wrap and microwave on high for about 7 minutes. Remove from microwave and stir, recover with plastic wrap and return to microwave for another 5-7 minutes. You want potatoes to be just firm enough to pierce with a skewer and not fall apart. Drain thoroughly.

To make the marinade, in a large bowl, combine olive oil, onion powder, garlic powder, rosemary, Italian seasoning, cayenne, salt and pepper. Mix thoroughly. Now add the quartered onions, red peppers, green peppers, and almost tender red potatoes. Gently mix together and marinate at least 1 hour. 

Soak 16 wooden skewers in water while vegetables are marinating.

Thread potatoes, onions, and red and green peppers in desired arrangement on the wooden skewers.  Place on hot grill for 5-7 minutes, then flip and grill on the other side until tender.   Serve on the skewers or remove.  Sprinkle with fresh snipped rosemary, if desired.