 | | Directions |
- Prepare onions and peppers, put cut portions in bowl, drizzle olive oil over and sprinkle with salt and pepper.
- Heat grill to medium.
- Place grill tray on the grill rack, place onions and peppers on the grill rack.
- Close grill. Cook for about 5 minutes, open grill and turn vegetables over. Should have nice brown grill marks.
- Continue to cook another 5-10 minutes. Have baking sheet ready on side to place vegetables in as they become done.
- When vegetables are done, set aside, place prepared potatoes on grill tray.
- Close grill, cook 10 minutes over medium heat. Open grill and turn potatoes to brown other side. Cook another 10-15 mintues, until nicely browned.
- Place vegetables in a large serving bowl, add remaining ingredients and allow to rest at room temperature for 30 minutes or up to 2 hours before serving.
- If you don't want to grill the vegetables, place the potatoes in large pot of boiling water, reduce heat and simmer until tender (about 15 minutes).
- Drain, let cool, then cut into large chunks and set aside in bowl.
- Add chopped onions and peppers to the potatoes.
- Add corn, bacon, cilantro, chili powder, oil and vinegar. Stir to combine.
- Salt and pepper to taste.
- Allow to sit for at least 30 minutes and up to 2 hours at room temperature to let flavors combine.
|
|
|
Prep Time: 30 minutes
Cook Time: 40 minutes
Container: medium bowl
Serving Size: cup
|  | | Ingredients | | - | | 1 large red onion - cut into rings |
| - | | 1 red pepper - stemmed, cored, cut into quarters |
| - | | 1 yellow pepper - stemmed, cored, cut into quarters |
| - | | 1/2 cup olive oil - more for drizzling |
| - | | 1 small can corn - drained or 1 fresh ear of corn, cooked and cut off cob |
| - | | 1/2 pound bacon (6-7 slices) - cooked to crisp; drained, crumbled |
| - | | 1/2 cup cilantro |
| - | | 2 teaspoons chilli powder |
| - | | 3 pounds red potatoes - skin on, cut into 1 |
| - | | 3 tablespoons cider vinegar |
| - | | Salt and pepper to taste |
| |
| |
