Grilled Mexican Asparagus, Pepper and Potato Salad
A Mexican-inspired vegetable side dish perfect any night of the week.
Ingredients
- 2 Yukon Gold potatoes, cut into wedges
- 1 lb (450 g) asparagus, trimmed and cut into small spears
- 2 colourful sweet peppers, chopped
- 2 tbsp vegetable oil
- 1 tbsp Fajita Seasoning or Taco Seasoning
- 1 tsp Vegetable Seasoning
Preparation
- Fill frying pan with water and bring to a boil.
- Add potatoes and boil for 5 minutes, then add asparagus. Pan will be full. Bring back to a boil, then carefully drain.
- Place potatoes, asparagus and peppers in a large bowl. Drizzle with oil and sprinkle with Fajita Seasoning and Vegetable Seasoning. Toss to coat.
- Turn into rectangular mesh grilling pan. Place on barbecue and grill for 3–5 minutes, shaking pan often, until vegetables are lightly charred.
Epicure Products Used
Nutritional Information
Per serving: Calories 130, Fat 4 g (Saturated 0 g, 0 0 g), Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 21 g (Fiber 4 g, Sugars 4 g), Protein 4 g.