Grilled Potatoes and Asparagus with Basil and Parmesan Recipe

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Grilled Potatoes and Asparagus with Basil and Parmesan
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Ingredients
10
Count
Nutrition
1186
Calories
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Ingredients:

Directions:

  1. In a 9- by 13-inch pan, mix vinegar, oil, pepper, and 1/2 teaspoon salt.
  2. Cut potatoes into 1/4-inch-thick slices; add to pan and mix to coat.
  3. Spritz the inside of an 11- or 12-inch square hinged grill basket with cooking oil spray (or lightly brush with oil). Lift potatoes from pan, reserving marinade; arrange in a single layer in basket and close.
  4. Snap off and discard tough asparagus ends; add asparagus to marinade in pan and mix to coat. Spritz the inside of another 11- or 12-inch square hinged grill basket with cooking spray (or lightly brush with oil). Lift asparagus from marinade, arrange in a single layer in basket, and close (if you have only 1 basket, cook vegetables in sequence).
  5. Prepare barbecue for direct heat (see below). When it is hot (you can hold your hand at grill level only 2 to 3 seconds), set basket with potatoes on grill; turn often until potatoes are golden brown and tender when pierced, 6 to 8 minutes total. After potatoes have cooked 5 minutes, set basket with asparagus on grill; turn often until tender when pierced, about 5 minutes. Vegetables overlap somewhat when you turn the basket; shake it to spread them out so they cook evenly. Remove cooked vegetables from grill. Dump asparagus onto a board and cut into 2-inch pieces; return to marinade. Add potatoes to marinade.
  6. Thinly slice basil leaves; add to vegetables in pan and mix gently.
  7. Pour mixture onto a platter. Garnish with basil sprigs. Scatter about half the parmesan over vegetables. Serve warm or at room temperature; add remaining cheese and salt to taste.
  8. Notes: To cook vegetables concurrently, you need 2 hinged grill baskets or a cooking grate with small holes. Hinged grill baskets are sold at barbecue supply stores; choose one with handles that will fit in your barbecue. You can also use a cooking grate (sold at barbecue supply stores as well) with small holes.
  9. To prepare grill for direct heat:
  10. If using charcoal briquets, mound and ignite enough briquets to cover the firegrate in a single, solid layer (you'll need about 75). When the briquets are dotted with gray ash, after 15 to 20 minutes, spread them over the firegrate in a single layer. Let them burn down to the desired heat.
  11. If using a gas barbecue, turn all the burners to high and close the lid for 10 minutes. Adjust the burners to the desired heat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1185.99 Kcal (4966 kJ)
Calories from fat 649.49 Kcal
% Daily Value*
Total Fat 72.17g 111%
Cholesterol 33.37mg 11%
Sodium 2047.79mg 85%
Potassium 3580.04mg 76%
Total Carbs 105.14g 35%
Sugars 18.68g 75%
Dietary Fiber 24.07g 96%
Protein 41.16g 82%
Vitamin C 83.8mg 140%
Iron 19.5mg 108%
Calcium 831.9mg 83%
Amount Per 100 g
Calories 89.8 Kcal (376 kJ)
Calories from fat 49.18 Kcal
% Daily Value*
Total Fat 5.46g 111%
Cholesterol 2.53mg 11%
Sodium 155.05mg 85%
Potassium 271.07mg 76%
Total Carbs 7.96g 35%
Sugars 1.41g 75%
Dietary Fiber 1.82g 96%
Protein 3.12g 82%
Vitamin C 6.3mg 140%
Iron 1.5mg 108%
Calcium 63mg 83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.9
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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