Eat.Live.Blog.

Yay for summer grill cooking! I am notorious for being a dictator when there is a grill around. If the grill is lit, I want to be manning it. Sadly, since moving to Massachusetts, my time behind the grill has been limited because we don’t have the appropriate outdoor space to house one. So, when I do get to be in front of the delicious hot smoke, get out of my way!

One of the many reasons I look forward to going to Race Point a few weeks each summer, is because I get to cook every meal on the grill. I plan for weeks ahead of time to make sure I get to cook everything that I want to try. My favorite challenge is figuring out what side dish I can make on the grill. I am not too proud to admit that it almost always includes corn on the cob or some variation of potatoes.

This year, I had another challenge thrown at me. I received the beautiful Bobby Flay Grill-to-Table Sizzle Platter from Kohl’s to test and review. Although an obvious choice would be to make something akin to fajitas, I instantly wanted to make a variation of my favorite potato side dish in this pan. Note – I did not season the platter first. Big mistake. It definitely made it much harder to clean the platter. However, soak it in some warm soapy water, and use some steel wool, and every last scrap comes off of this dish.

Happy grilling!

Grilled Potatoes and Peppers

Ingredients:

• 2 Tbsp olive oil
• 2 large Idaho potatoes (washed, cubed)
• 1 small red pepper (washed, seeded, cut into 1/2 inch pieces)
• 1 small green pepper (washed, seeded, cut into 1/2 inch pieces)
• 1 small vidalia onion (peeled, cut into 1/2 inch pieces)
• 14 oz can diced tomatoes
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder

Directions

• Pour 1 Tbsp olive oil into your grill-safe pan and spread the oil to cover the bottom of the pan (I used the Bobby Flay Grill-to-Table Sizzle Platter)
• Place your pan on the grill
• Light the grill and heat it up to about 450 degrees
• Meanwhile, place your prepped potatoes, red & green peppers, and onions in a mixing bowl
• Pour the remaining olive oil over the vegetables and mix well
• Sprinkle the seasonings over the vegetables and grill well
• When your grill has reached the correct temperature, pour the vegetable mixture into the pan (Be careful not to touch the metal with your hands, it will be hot!)
• Pour the diced tomatoes over the top of the veggies in the pan and close the grill
• After 15 minutes, stir the veggies making sure to get to the bottom of the pan
• Allow to cook for an additional 30 – 45 minutes, or until the potatoes are cooked through, stirring occasionally
• Serve with your favorite grilled protein and enjoy the great outdoors!

Disclaimer: Thank you to Kohl’s for providing me with a Bobby Flay Grill-to-Table Sizzle Platter in exchange for using it as inspiration for a recipe. As always, all opinions are my truthful own.