A quick and simple barbecued meal that can easily be adjusted with whatever veggies you have on hand.
- Large bowl
- Grill pan
- 1.5 lbs Little Potatoes
- 2 large zucchini, sliced half-inch thick
- 2 sweet bell peppers, chopped
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
Poke your potatoes with a knife and place into microwave for seven minutes.
Combine all the ingredients into a large mixing bowl and toss until evenly combined. Season with salt and pepper generously.
Heat grill to a high heat (450 °F) and place veggies on a grill pan. Cook, covered, stirring every so often until veggies are tender-crisp (or softened to your liking,) about 20 minutes.
You can halve your potatoes to save on cook time!