“From Simple & Delicious magazine. In cold weather, it could be roasted in the oven instead of grilled.”
READY IN:
1hr 10mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

  • 16 small red potatoes, halved (about 2 lbs)
  • 12 cup vegetable broth
  • 14 cup olive oil
  • 2 tablespoons minced fresh thyme (or 2 t dried thyme)
  • salt & pepper
  • 3 large sweet peppers, julienned (use different colors)
  • 1 (15 ounce) jar white pearl onions, drained (or use fresh or frozen)

Directions

  1. Combine potatoes, broth, oil, thyme, and salt and pepper in an ungreased 13x9 inch foil pan. Cover and grill over medium heat for 25 minutes.
  2. Add peppers and onions and stir to combine. Cover and grill another 25-30 minutes or until vegetables are done.

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