To save time, you could also cook the pumpkin seeds in a skillet directly on the grill.

Mark Bittman
Recipe by Cooking Light August 2012

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
25 mins
total:
55 mins
Yield:
Serves 6 (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

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  • Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

  • Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

  • Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.

Nutrition Facts

259 calories; fat 12g; saturated fat 1.7g; mono fat 8.4g; poly fat 1.5g; protein 3.9g; carbohydrates 34.8g; fiber 5.7g; cholesterolmg; iron 1.2mg; sodium 330mg; calcium 55mg.