Grilled Mexican Asparagus, Pepper and Potato Salad
A Mexican-inspired vegetable side dish perfect any night of the week.
20 min
8 servings
130 calories
Ingredients
2 Yukon Gold potatoes, cut into wedges
1 lb (450 g) asparagus, trimmed and cut into small spears
2 colourful sweet peppers, chopped
2 tbsp vegetable oil
1 tbsp Fajita Seasoning or Taco Seasoning
1 tsp Vegetable Seasoning
Instructions
Fill frying pan with water and bring to a boil.
Add potatoes and boil for 5 minutes, then add asparagus. Pan will be full. Bring back to a boil, then carefully drain.
Place potatoes, asparagus and peppers in a large bowl. Drizzle with oil and sprinkle with Fajita Seasoning and Vegetable Seasoning. Toss to coat.
Turn into rectangular mesh grilling pan. Place on barbecue and grill for 3–5 minutes, shaking pan often, until vegetables are lightly charred.
Nutritional Information
Per serving: Calories 130, Fat 4 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 21 g (Fiber 4 g, Sugars 4 g), Protein 4 g.