Grilled Greek Potatoes
The perfect side for the Lemon-Herb Chicken Skewers, these bright potatoes are delicious warm or at room temperature, and can be prepared ahead, saving you time and kitchen space.
- 15 min.
- 22 min.
- In a large pot, cover potatoes with water. Bring to boiling; reduce heat. Simmer, covered, for
10 minutes. Drain potatoes and cool.
- Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat.
- In a large foil pan, toss together the potatoes, olive oil and salt.
- Remove potatoes from pan and grill with peppers and onions for 12 minutes or until potatoes are tender and golden brown, turning occasionally. Return potatoes to foil pan. Chop peppers and onions; add to potatoes. Add Lemon Vinaigrette; toss to coat. Sprinkle with feta cheese. Cover and keep warm until ready to serve.
LEMON VINAIGRETTE: In a bowl, whisk together ¼ cup fresh lemon juice, ¼ cup white wine vinegar and 2 tablespoons Dijon mustard. Whisking constantly, drizzle in ⅔ cup olive oil. Stir in ½ cup chopped fresh herbs (such as oregano, parsley, dill, sage) and 1 tablespoon minced fresh garlic. Season to taste with salt.
Nutrition facts per serving: 227 calories, 14 g fat, 3 g saturated fat, 0 g trans fat, 11 mg cholesterol, 473 mg sodium, 22 g carbohydrates, 3 g fiber, 2 g sugar, 4 g protein. Daily Values: 5% vitamin A, 71% vitamin C, 10% calcium, 10% iron.