Grilled Potato Bake
Dice red, yellow, white, or russet potatoes with your favorite vegetables for a flavorful grilled side dish.
Ingredients
- 1 lb assorted potatoes, cut into 1/2-inch cubes
- 1 red bell pepper, cut into 1- inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 med yellow onion, cut into 1-inch pieces
- 1 med zucchini, cut into 1-inch pieces
- 1 Tbs olive oil
- 1/4 tsp pepper
- 1/2 tsp sea salt
Directions
- Preheat grill. Place potatoes into a microwave-safe bowl. Cover bowl and microwave on high for 5 minutes.
- Place all vegetables into the potato bowl. Toss with olive oil, salt , and pepper.
- Using 12 inch long pieces of aluminum foil, place 1 1/2 cups of mixture into the center of the foil. Tent the foil and fold corners together rolling ends together to seal.
- Cook on grill for 15 minutes or until vegetables are tender when pierced with a sharp knife. Be very careful when opening the packets using tongs, as the steam will be very hot.
Nutrition Facts
Calories 158
Calories from Fat 33 (21%)
(6%)Total Fat 4g
(3%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
(0%)Cholesterol 0mg
(10%)Sodium 249mg
(23%)Potassium 813mg
Total Carbohydrate 29g
(18%)Dietary Fiber 5g
Sugars 4g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.