Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Skewered New Potatoes and Onions




Source of Recipe


Source: Cooking at a Glance - Vegetables & Grains


List of Ingredients




For Vegetables:

2 lb whole tiny new red potatoes

6 oz unpeeled pearl (pickling) onions


For Marinade:

2 fl oz ml olive oil

2 tablespoons lime or lemon juice

1 tablespoon finely chopped fresh dill or 1 teaspoon dried dillweed

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper



Recipe



FOR VEGETABLES: Cut any large potatoes in half. In a large saucepan cook potatoes in a small amount of boiling salted water for 10 minutes; drain. Cook onions in boiling salted water for 5 minutes; drain and rinse in cool water. Trim off stem end of each onion; pop off skins with fingers. Thread potatoes and onions alternately on six 12-inch skewers. Place in a shallow nonaluminium baking dish.


FOR MARINADE: In a screw-top jar combine olive oil, lime or lemon juice, dill or dillweed, garlic, salt, and pepper. Cover and shake till combined. Pour marinade over vegetable skewers; let stand at room temperature for 1-2 hours, turning occasionally.


Remove skewers from dish, reserving marinade. Cook skewered vegetables on an uncovered barbecue directly over medium-hot coals for 10-15 minutes, or 'til tender. To serve, remove vegetables from skewers. Toss with remaining marinade.