It's the final day of #BBQWeek and I'm closing it out with Grilled Potatoes and Peppers. I'm all about reducing the amount of dishes I have to wash so instead of mixing the ingredients in a bowl and then putting it in a packet, I used 13x9 disposable pan and covered it with foil.
I had some wonky shaped potatoes, so I just made sure that all the pieces were about the same size overall. I used red and yellow bell peppers and cut them into similar size chunks as the potatoes. The type of onion was unspecified in the recipe, but I've always got Bermuda onions on hand.
Ingredients for Grilled Potatoes and Peppers
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Red and yellow bell peppers, cut into chunks
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Potatoes, cut into chunks
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Bermuda onion, sliced
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Olive oil (or preferred cooking oil)
Instructions
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Preheat your grill or grill pan to medium-high heat.
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Toss potatoes, peppers, and onions with olive oil, salt, and pepper.
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Arrange ingredients in a 13x9 disposable pan and cover with foil.
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Grill or bake until potatoes are tender, turning halfway if needed.
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Serve hot with your favorite grilled meats, or enjoy as a breakfast wrap the next day.
Tips for the Perfect BBQ Side Dish
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Cut all vegetables into similar sizes for even cooking.
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Use a disposable pan to reduce dishes.
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Add seasonings just before cooking for maximum flavor.
These are delicious alongside grilled chicken or steak, or wrapped with scrambled eggs in a homemade tortilla for a next-day breakfast treat. Drop a comment or star rating in the recipe card below, I’d love to hear how your version turned out!
Grilled Potatoes and Peppers
Ingredients
- 8 medium red potatoes, cut into wedges
- 1 each yellow and red pepper, cut in chunks
- 1 medium Bermuda onion, cut into wedges then separated
- 2 tablespoons olive oil
- 5 garlic cloves, thinly sliced
- 1 teaspoon paprika
- 1 teaspoon steak seasoning
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a 13x9 disposable pan, combine all ingredients, stirring well. Cover with foil and crimp the edges tightly.
- Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.
One of my favorite ways to cook potatoes during the summer. I"m adding peppers next time. Thanks.
ReplyDeleteWhat a great idea to use a disposable pan. I'll be making this for our next cookout.
ReplyDeleteYummy. I love the disposable pan as well, that way you can let the hostess keep the leftovers.
ReplyDeleteI always have those disposable pans around for the same reason! We make these potatoes and peppers often, too. I haven't used steak seasoning so that's a yummy idea.
ReplyDeleteWhat a delicious way to multitask! Plus, no washing pots and pans!
ReplyDeleteLove this! What a great side dish at a cook out.
ReplyDelete