DEADWOOD VEGETABLES ON THE GRILL
1 large tomato
1 medium green bell pepper
1 medium red bell pepper
1 medium white onion
1 (14 ounces) can sliced potatoes
Olive oil
1 tablespoon lemon juice
2 tablespoons melted butter
Salt and pepper
Preheat grill.
Slice tomato, peppers and onion into bite-sized pieces. Put in large bowl. Add sliced potatoes. Drizzle olive oil over vegetables. Stir until all pieces are coated with oil. Add lemon juice and melted butter, and stir. Add several dashes of salt and pepper.
Place large piece of heavy-duty aluminum foil on grill. Let it heat a minute or two.
Dump vegetables onto aluminum foil. Cook about 12 minutes, stirring and tossing frequently.
Makes 3 to 4 servings
Source: The All-American Cowboy Grill by Cheryl Rogers-Barnett, Ken Beck, and Jim Clark
1 large tomato
1 medium green bell pepper
1 medium red bell pepper
1 medium white onion
1 (14 ounces) can sliced potatoes
Olive oil
1 tablespoon lemon juice
2 tablespoons melted butter
Salt and pepper
Preheat grill.
Slice tomato, peppers and onion into bite-sized pieces. Put in large bowl. Add sliced potatoes. Drizzle olive oil over vegetables. Stir until all pieces are coated with oil. Add lemon juice and melted butter, and stir. Add several dashes of salt and pepper.
Place large piece of heavy-duty aluminum foil on grill. Let it heat a minute or two.
Dump vegetables onto aluminum foil. Cook about 12 minutes, stirring and tossing frequently.
Makes 3 to 4 servings
Source: The All-American Cowboy Grill by Cheryl Rogers-Barnett, Ken Beck, and Jim Clark
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