Potatoes, Onion & Dill
- Number of Servings: 6
Ingredients
Vegetables• 2 pounds whole tiny new potatoes• 6 ounces unpeeled pearl (pickerling) onionsMarinade• 1/4 cup olive oil• 2 tablespoons lime juice• 1 tablespoon fresh dill, finely chopped• 2 cloves garlic, minced• 1/4 teaspoon pepper
1. Cut larger potatoes in half. In a large saucepan, cook the potatoes in boiling water for 10 minutes; drain. Cook the onions in boiling water for 5 minutes; drain and rinse with cold water. Trim off the stem end of each onion; pop off the skins with your fingers. Thread the potatoes and onions alternately on six 12 inch skewers. Place in a shallow nonreactive baking dish.
2. For the marinade, in a screw-top jar combine the oil, lime juice, dill, garlic and pepper. Cover and shake until combined. Pour the marinade over the skewers; let stand at room temperature for 1-2 hours, turning occassionally.
3. Prepare BBQ
4. Remove the skewers from the dish, reserving the marinade. Cook the shewered vegetables directly over the heat until tender, 10-15 minutes, turning occassionally. To serve, remove the vegetables from the skewers and toss with the reamining marindate
Number of Servings: 6
Recipe submitted by SparkPeople user GOODDEED.
2. For the marinade, in a screw-top jar combine the oil, lime juice, dill, garlic and pepper. Cover and shake until combined. Pour the marinade over the skewers; let stand at room temperature for 1-2 hours, turning occassionally.
3. Prepare BBQ
4. Remove the skewers from the dish, reserving the marinade. Cook the shewered vegetables directly over the heat until tender, 10-15 minutes, turning occassionally. To serve, remove the vegetables from the skewers and toss with the reamining marindate
Number of Servings: 6
Recipe submitted by SparkPeople user GOODDEED.
Nutritional Info Amount Per Serving
- Calories: 157.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 9.0 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 2.9 g
- Protein: 3.5 g
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