Grilled Mexican Asparagus, Pepper and Potato Salad
A Mexican-inspired vegetable side dish perfect any night of the week.
Ingredients
2 Yukon Gold potatoes, cut into wedges
1 lb (450 g) asparagus, trimmed and cut into small spears
2 colourful sweet peppers, chopped
2 tbsp vegetable oil
1 tbspFajita SeasoningorTaco Seasoning
1 tspVegetable Seasoning
Preparation
- Fill frying pan with water and bring to a boil.
- Add potatoes and boil for 5 minutes, then add asparagus. Pan will be full. Bring back to a boil, then carefully drain.
- Place potatoes, asparagus and peppers in a large bowl. Drizzle with oil and sprinkle with Fajita Seasoning and Vegetable Seasoning. Toss to coat.
- Turn into rectangular mesh grilling pan. Place on barbecue and grill for 3–5 minutes, shaking pan often, until vegetables are lightly charred.
Nutritional Information
Per serving: Calories 130, Fat 4 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 21 g (Fibre 4 g, Sugars 4 g), Protein 4 g.
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Fajita Seasoning
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Taco Seasoning
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Vegetable Seasoning
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