This is the third day in our "week of grilling" recipes. Today we are grilling potatoes and green onions or scallions -- yum.
My husband, our official family grill chef, has graciously agreed to cook the elements of a grilled meal to share all this week. So far zucchini and mushrooms. Check the last two days for those instructions.
Alternate the potatoes and onions on small skewers beginning and ending with potatoes. Brush on a grilling sauce for flavor and to keep the skewers from sticking to the grill. My grilling sauce recipe is:
1/2 cup olive oil (or if you prefer, use a lighter oil like canola or almond oil)
Juice of 1 lemon
2 tablespoons soy sauce
1/4 teaspoon garlic powder
2 large cloves of garlic
Salt and pepper to taste
Add any other spice you like (my family doesn't like too many spices in grilled food so this recipe is not too spicy)
Put all ingredients into a blender and blend until smooth. Salt and pepper the vegetable to be grilled, brush on the sauce, then place on the grill. Store the leftover sauce in the refrigerator and use to brush on other vegetables.
Optional: I sometimes like to add fresh rosemary when grilling potatoes (chop, then sprinkle on potatoes with salt and pepper)
It should take about 15 minutes to grill. Turn often because the potatoes will get awfully brown if you aren't careful. Some of these are a little browned but most are perfect. Actually, I kind of like the really dark, extra brown parts but it is not for everyone.