3 lb potatoes, scrubbed
1/2 cup olive oil
4 each garlic cloves, chopped
1 tablespoon lemon juice
1 teaspoon oregano, dried
1 salt & black pepper
1 each red bell pepper, seeded & - quarter; ed
1 each yellow bell pepper, seeded & - quar; tered
Cook potatoes for about 20 minutes in boiling water until they are almost cooked through. Drain & let cool. They need to be somewhat less than *al dente*. When cool enough to handle, slice into slices 1/2" thick. Toss with garlic, olive oil & lemon juice, plus oregano, salt & pepper. Let them marinate for 1 hour.
Prepare the barbeque. When the coals have gone from red hot to white, remove the potatoes from the marinade & grill 3 minutes per side. Place peppers on the grill too & brush with the marinade. Cook until they are lightly browned in places. Serve immedaitely with sauces or relishes.
VARIATION: Grilled Baby Artichokes or Artichoke Hearts. Simply substitute the artichokes for the potatoes. They make for a great sandwich garnished with alfalfa sprouts & toasted hazelnuts.
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