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Prep Time: 6 Minutes Cook Time: 27 Minutes |
Ready In: 33 Minutes Servings: 10 |
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Ingredients:
1 1/2 pounds small round red potatoes, quartered |
2 tablespoons water |
1/4 cup plus 2 tablespoons white vinegar |
1/4 cup plus 2 tablespoons no-salt-added chicken broth |
2 tablespoons vegetable oil |
1 teaspoon minced garlic (about 2 cloves) |
1 small onion, thinly sliced |
1 medium-size sweet red pepper, cut into 1-inch-wide strips |
1 medium-size green pepper, cut into 1-inch-wide strips |
vegetable cooking spray |
4 slices turkey bacon |
Directions:
1. Place potato in a 2-quart baking dish; add water. Cover with plastic wrap, and microwave at HIGH 7 to 9 minutes or until potato is almost tender, stirring once. Drain and pat dry with paper towels.
2. While potato is cooking, combine vinegar and next 3 ingredients in a jar; cover tightly, and shake vigorously. Set aside.
3. Place potato, onion, and pepper strips in a grill basket coated with cooking spray; coat vegetables with cooking spray. Place turkey bacon slices over vegetables. Place grill basket on grill rack, bacon side up, over medium-hot coals (350° to 400°). Grill, covered, 15 to 20 minutes or until vegetables are tender, turning once.
4. Place grilled vegetables in a large bowl; crumble bacon slices over vegetables. Shake vinegar dressing to mix, and pour over vegetables; toss well. Let stand 5 minutes before serving, stirring occasionally.
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