A week of grilling: Grilled potatoes and onions

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.

Potatoes must be prepared a bit before putting them on the grill.

First wash and cut two large potatoes into cubes. Microwave in a bowl for three minutes on high. Prepare three green onions by taking off any bad outside layers and washing thoroughly. Cut them into 2 inch chunks.

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:

Grilling Sauce

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.

This is really tasty, and easy. Tomorrow -- grilled asparagus.