Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill.

Katie Barreira
Recipe by Cooking Light August 2015

Gallery

Credit: Jennifer Causey; Styling: Paige Hicks

Recipe Summary test

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium.

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  • Combine oil, cumin, paprika, salt, black pepper, and potatoes in a medium bowl; toss to coat. Add potatoes and bell pepper to grill; grill 5 minutes on each side or until potatoes are tender. Remove vegetables from grill; coarsely chop. Combine vegetables and juice in a medium bowl; toss to coat.

Nutrition Facts

172 calories; fat 3.7g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 3g; carbohydrates 33g; fiber 6g; iron 1mg; sodium 201mg; calcium 50mg.
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