Ingredients
- Potatoes (cut in wedges or chunked)
- Carrots (baby carrots or whole cut in chunks)
- Red onion (cut in wedges)
- Red bell pepper (large dice)
- Yellow bell pepper (large dice)
- Celery (cut in large chunks)
- 3/4 cup oil (vegetable oil)
- 1/4 cup cider vinegar
- 3 tablespoons water ( I use 2)
- 2 cloves garlic, minced
- 2 teaspoons granulated sugar
- 1 teaspoon Parmesan cheese, grated
- 1 to 1 1/2 teaspoons salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
How to Make
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Step 1: Choose the amounts of vegetables for your grill pan, in one bowl cut potatoes, carrots and onions in even size chunks
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Step 2: In a second bowl cut and add red bell pepper, yellow bell pepper and celery
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Step 3: Dressing: in a bowl measure out the oil, vinegar, water and minced garlic
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Step 4: Add sugar, Parmesan cheese, salt and freshly ground black pepper. Using a whisk mix until well blended
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Step 5: Add just enough of the dressing to coat the vegetables
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Step 6: Place foil on the outside of the grill pan, add the potatoes carrots and onions. Cover with foil, cook over medium heat, adding in the peppers and celery as the potatoes soften
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Step 7: The foil 'lid' allows you to flip the vegetables and drizzle on more dressing if needed. We allow about an hour for the potatoes, some potatoes take longer than others - larger chunks take longer than sliced.
We hope you enjoy this recipe!
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