“Grilled Lemon Infused Potatoes with Broccoli”

I find myself using the grill to cook everything. Potatoes are great on the grill and because potatoes are so versatile mixing other veggies and seasonings is easy. Take my Grilled Lemon Infused Potatoes with Broccoli for instance. Delicious lemony goodness served with your favorite grilled meat or fish. Mix all ingredients together except broccoli which is added last to a grill safe pan. I used a foil pan for easy clean up.

When mixing bright green vegetables such as broccoli or asparagus in dishes, blanch and shock vegetables first. Cook your vegetables for two minutes in salted boiling water. Remove vegetables immediately and plunge into ice water. The ice bath will halt the cooking process and helps to set color. The chilled vegetables can be added to or reheated by sautéing or even grilled without losing their bright green color. If you will be eating your veggies right away you will have no problem keeping the green color. Grilled Lemon Infused Potatoes with Broccoli is quick, easy and delicious. Try using red or orange bell pepper in this veggie mix for a flavor variation. This recipe can also be done in your oven if you wish.

Grilled Lemon Infused Potatoes with Broccoli

Grilled Lemon Infused Potatoes with Broccoli
Grilled Lemon Infused Potatoes with Broccoli


Grilled Lemon Infused Potatoes with Broccoli

1 1/2 pounds baby potatoes (Yukon Gold or Red Bliss)

2 Broccoli crowns, cut into flowerets

1/3 cup Olive oil

3 T. fresh lemon juice

1/3 cup sliced shallots

4 t. fresh thyme

3 t. Gourmet Collection Lemon Pepper Spice Blend or other lemon pepper blend

Kosher salt

Black pepper

Preheat and clean your grill; maintain temperature at 375 degrees. Meanwhile, place potatoes in a large pot with water and bring to boil. Cook for 5 minutes and no more. Drain and place in a 9×9 or 13×9 foil pan; set aside.

Bring a large pot of water to boil. Add broccoli and blanch for 2 minutes. Remove broccoli to an ice bath to stop cooking; drain after 5 minutes.

If potatoes are not the same size, cut in half. Add Olive oil, lemon juice, shallots, thyme, and lemon pepper blend. Stir until potatoes are completely coated. Place foil over pan tightly, turn off one burner maintaining temp at 350 – 375 degrees. Place pan on burner off side to cook indirectly for 15 minutes. Drain broccoli and add to potatoes. Cover with foil and continue to cook for 10 more minutes or until potatoes are fork tender.

Remove from grill; add salt and pepper to taste. Serve with your favorite grilled meat or fish.

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Michelle Heyden Written by: