These veggies are a tasty side dish to chicken, steak, seafood, etc.
Makes 3-4 servings
2 bell peppers (red and orange), seeded & quartered
1 yellow zucchini, sliced diagonally into 1-inch pieces
3 red potatoes, cut into 1-inch pieces
2 TB Sel de Cuisine (Golden Fig product, seasoned salt)
1/3 cup Herbes de Provence vinegar (Golden Fig product)
2 TB extra-virgin olive oil
Whisk together Sel de Cuisine, olive oil and Herbes de Provence vinegar and toss with veggies. Wrap in foil and grill until tender (about 20 minutes).
Sel de Cuisine is described by Laurie as a crumbly sea salt with rosemary, tarragon, garlic, white pepper, green peppercorns, crushed chili peppers and a touch of cinnamon.
|
