Zesty Grilled Potato Wedges And Zucchini
Enjoy smoky grilled potato wedges and zucchini with zesty seasoning, perfect as a flavorful side for barbecues and outdoor gatherings, appealing to veggie lovers and grill enthusiasts.
Ingredients
Instructions
- Precook the potatoes and zucchini in the microwave. Wedge potatoes with skins on and wedge zucchini lengthwise.
- Baste the pre-cooked vegetables with melted margarine or beaten egg whites for a low-fat option.
- Mix seasoned salt, garlic powder, Accent, and black pepper in a bowl.
- Roll the vegetables in the seasoning mixture to coat evenly.
- Place the coated vegetables on the grill with meats about 15 to 20 minutes before the end of cooking, until tender and slightly charred.
- Serve hot with ranch dressing for dipping.
Tips & Substitutions
For a crispy finish on your Zesty Grilled Potato Wedges and Zucchini, ensure they are well-coated with the seasoning mixture. You can substitute margarine with olive oil for a healthier option. If you're short on time, skip microwaving and grill them directly; just ensure they are cut into smaller pieces for even cooking. For added flavor, consider marinating the veggies in balsamic vinegar before grilling.
Serving Suggestions
These grilled potato wedges and zucchini are perfect as a side dish for barbecued meats, especially alongside Barbecue Little Wieners. Consider serving them with a fresh salad or as part of a veggie platter. For a festive touch, pair with Mountain Dew Punch for a refreshing drink option that complements the zesty flavors.
Storage & Reheating
Store any leftover grilled potato wedges and zucchini in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving as it can make them soggy. Serve them again with a fresh drizzle of ranch dressing.
Nutrition & Diet Analysis (per serving)
Each serving of Zesty Grilled Potato Wedges And Zucchini contains roughly 557 calories, with 9g protein, 78g carbohydrates, and 24g fat. It is an excellent source of potassium (42% of the Daily Value), dietary fiber (33% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of protein and iron. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables for this recipe?
Absolutely! You can substitute zucchini with bell peppers, asparagus, or even eggplant for a different flavor profile. Just make sure to cut them into similar sizes as the potatoes for even cooking. These variations can add vibrant colors and textures to your dish.
Is this recipe suitable for a vegan diet?
Yes, this recipe can easily be made vegan by using plant-based margarine or olive oil instead of butter. Additionally, you can skip the ranch dressing or opt for a vegan version to keep it aligned with vegan recipes. Enjoy the same great flavors without compromising your dietary preferences.
How do I know when the vegetables are done grilling?
The vegetables are done when they are tender and have nice grill marks. You can test the potatoes by piercing them with a fork; they should be soft but not mushy. Zucchini should also be tender but retain a bit of firmness. Keep an eye on them to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).