Grilled Vegetables
Grilled Vegetable Stuffed Baked Potatoes
These elegant stuffed potatoes make a wonderful appetizer or the ideal accompaniment to any grilled meal. The combination of zucchini, onion, bell pepper, and summer squash is a tasty one and the marinade brings out the flavors of the vegetables even more.
You can substitute other vegetables if you prefer but make sure all the vegetables are cut into roughly the same sized pieces so they cook evenly. When you scoop the flesh out of these potatoes, you can either discard it or keep it for a future recipe, such as garlic mashed potatoes, bubble and squeak, or one of many others grilled vegetable recipes.
Marinated Summer Vegetable Stuffed Potatoes
Ingredients -
2 large baking potatoes
1 cup sliced zucchini
1 small red onion, cut into 1/4-inch wedges
1/2 teaspoon salt, divided
1/4 cup shredded cheddar cheese
1/4 cup olive oil and vinegar salad dressing or Italian salad dressing
1 1/2 teaspoons olive oil
1/2 large red bell pepper, julienned
1/2 large green bell pepper, julienned
1 cup sliced yellow summer squash
Preparation:
Pierce the potatoes with a fork several times and microwave on high for 15 to 20 minutes or until tender, rotating them once. Let them stand until they are cool enough for you to handle. While the potatoes are baking, combine the squash, peppers, zucchini, and onion in a large plastic bag and pour the salad dressing over them. Seal the bag and turn to coat. Marinate the vegetables for 20 minutes.
Cut each potato lengthwise in half. Scoop out the pulp and leave a thin shell. Brush the inside of the shells with oil and sprinkle on ¼ teaspoon salt. Coat the grill rack with a nonstick cooking spray or some oil and heat it to a medium heat. Place the potato shells skin side up on the grill rack and grill them, covered, for 10 minutes over an indirect heat. Drain the marinade from the vegetables and grill them in an uncovered grill basket for 10 minutes or until tender, using the remaining marinade to baste them.
Sprinkle the cheese over the potato skins and fill them with the vegetables. Sprinkle over the remaining salt and grill for five more minutes or until the cheese melts.
(Serves 2 as a meal or 4 as an appetizer)
A picture of stuffed baked potatoes fresh from the grill and piping hot. The cheese and other ingredients making for a wonderful grilled vegetable side dish recipe that will please even your fussiest grill bashers. Grilling and potatoes are a natural mix as the potatoes will love the nice dry heat and develop a wonderful skin to them.
