I’ve spent a fair amount of time this spring and summer playing around with how I should be cooking veggies on the BBQ. For the longest time, my solution was just to toss everything on some tin foil, wrap it up, and then cook it and hope for the best. Last weekend I picked up this awesome, flat, square pan at Wal-Mart that is so perfect for roasting veggies, fish, or literally anything else I don’t want to fall through the grill. I cooked these potatoes up with a couple pork chops and served it with a salad for a nice summery meal eaten out on the deck.
Also, if anyone has any suggestions on how to use up a whole lot of green onions really quickly, let me know! All the green onions are ready at once right now. I’m planning on pickling a couple bunches, since apparently that’s good, but I’m not sure what else I’ll do with them.
This recipe serves three people.
- 4 small potatoes, washed
- 3 green onions, roughly chopped
- 1 clove garlic, minced,
- 1 tsp olive oil
- dash each of salt and pepper
- Heat the BBQ to medium heat.
- Slice the potatoes into half-centimeter-thick slices.
- Toss the potatoes in the pan with the onions, garlic, olive oil, and salt and pepper.
- Place the pan on the BBQ and cook for 30 minutes, or until the potatoes are soft enough to stick a fork into easily.