Summer is BBQ time, to me the best side for a good steak or grilled fish is some nicely grilled vegetables. Here is the recipe for Max’s favorite: grilled potatoes (are potatoes even a vegetable??); and real vegetables for me: zucchini. I tried yellow zucchini for the first time when cooking this recipe, I did not notice any particular difference with the more common green ones, but the combination of colors looks nice ;)
- 2 yukon gold medium potatoes
- 1 medium zucchini
- 2 small yellow zucchini squash
- olive oil
- 1 long rosemary stalk
Chop the rosemary.
Cut the potatoes in 1/5″ (0.5 cm) thick slices.
Spread the slices in a dish large enough to contain them in a single layer. Brush the slices with olive oil on both sides. Sprinkle with salt and chopped rosemary. Set aside.
Cut the zucchini lengthwise in 1/4″ (o.6 cm) thick slices.
Spread the slices in a dish large enough to contain the slices in a single layer. Brush with olive oil. Sprinkle with salt and oregano. Set aside
The potatoes will cook in about 20-25 minutes and the zucchini in about 10-12 minutes, keep this in mind when starting to grill, also consider how long your steak or fish will take :)
Preheat the grill to high.
Place the slices of potatoes on the grill. After 10 minutes turn on the other side and brush again with olive oil, grill for 10 more minutes. Check the largest slices for doneness, poke them with a fork and make sure they are tender.
To have the zucchini ready at the same time of the potatoes place the slices on the grill when flipping the potatoes on the other side. Grill for 5-6 minutes and then flip. Grill for 5-6 more minutes.
Serve the vegetables nicely warm, drizzle with some additional olive oil if desired.