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Southwest Grilled Veggies

Now that I’ve moved away from rainy Washington to sunny Arizona, I am all about grilling and eating dinner in the backyard. The weather is perfect for outdoor meals almost year round. This fall we moved into a house with a built in gas grill, and last week we added some big white lights to our back patio, so we have no excuse not to cook and eat outdoors as much as possible!

So I was very excited to stumble upon this recipe for grilled veggies a few months ago. Usually, I just call them fajita veggies, even though they aren’t actually the type of veggies you put in a fajita. Regardless of what you call them though, they are delicious. And as a former veggie hater, I am always looking for new recipes to try, since I finally learned to like vegetables at the ripe ol’ age of 25. These make a perfect side to any summer meal!

What you need:
2 medium red potatoes
1 small sweet potato
1 yellow summer squash
1 medium onion
1 red pepper
1/3 cup olive oil
2 tbsp. white vinegar
2 tsp. fajita seasoning
1 1/4 tsp. hot sauce
What you do:
1. Preheat grill to 350 degrees.
2. In a medium saucepan, boil potatoes for 10-15 minutes, until firm-tender, but not fully cooked. You can also microwave them for about two minutes instead to save time.
3. Cut potatoes and all the other veggies into bite size pieces as seen above. Brush with olive oil {about half of the 1/3 cup}.
4. Pour remaining oil into a bowl  and add vinegar, fajita seasoning and hot sauce. Stir and set aside.
5. Place vegetables on cooking spray covered foil and move to grill. Cook, covered, for 15-20 minutes, stirring/flipping them once or twice. At this point, you might have to remove the squash and red pepper and let potatoes continue to cook for about five more minutes.
6. Remove all veggies from grill and add to the oil mixture. Toss to coat and serve warm.

*Make it easy. If you don’t want to bother with grilling, you can pop your potatoes in the microwave for about two minutes, so they are partially cooked before you cut them. Then cut up all your veggies, toss them in the oil mixture, spread them out on a baking sheet and bake at 350 degrees for about 20 minutes. Either way, they will be delicious!


*Linking up with Stonegable and 5 Day, 5 Ways.

Comments

  1. You are braver than me! Grilling in the summer in AZ is too hot for me (so I make my boyfriend do it!) Hope you are enjoying your summer on the surface of the sun!

  3. Gorgeous patio, and those veggies sound delish! Also, I put fajita seasoning on everything so this is right up my alley.

  5. I am in love with your patio lights! Your vegies look delicious as well- I think that any person who hates vegies just hasn't had them prepared properly. So many delicious ways to eat a good ol vegie 🙂

  9. I like your way of doing these vegetables.
    I found this on Stone Gable's On the Menu Monday. I have linked in a fried chicken dish that you don't want to look at if you are dieting! Have a nice week.