BAKE POTATO ON GRILL RECIPES

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ZUCCHINI AND POTATO BAKE RECIPE | ALLRECIPES



Zucchini and Potato Bake Recipe | Allrecipes image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories     Zucchini Side Dishes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, CarbohydrateContent 35 g, FatContent 9.8 g, FiberContent 4.8 g, ProteinContent 5.1 g, SaturatedFatContent 1.4 g, SodiumContent 108 mg, SugarContent 3.6 g

CRISPY POTATO AND HALLOUMI BAKE RECIPE | DELICIOUS. MAGAZINE



Crispy potato and halloumi bake recipe | delicious. magazine image

Crispy baked new potatoes are mixed with a homemade chilli tomato sauce then topped with halloumi cheese before grilling until golden. If, like us, you adore the squeaky cheese; take a look at lots more delicious halloumi recipes. And we’ve also got 35+ vegetarian bake recipes to browse, too.

Provided by The delicious. food team

Total Time 1 hours 6 minutes

Prep Time 30 minutes

Cook Time 36 minutes

Yield Serves 6

Number Of Ingredients 16

600-700g baby potatoes
Olive oil for drizzling and brushing
2 x 225g packs halloumi, sliced
200g greek yogurt
1 spring onion, finely sliced (optional)
For the sauce
3 tbsp extra-virgin olive oil
1 red onion, chopped
2 fat garlic cloves, crushed
5cm fresh ginger, grated
½ tsp Aleppo or other chilli flakes (see Know-how)
400g tin chopped tomatoes
4 sun-dried tomatoes, chopped
1 tsp dried oregano or marjoram
Handful basil leaves (greek if possible), plus extra to garnish
1 tsp pomegranate molasses, plus extra to drizzle

Steps:

  • Heat the oven to 220°C/200°C fan/gas 7. Boil the potatoes in a large pan of water for 12-15 minutes until tender. Drain well, then tip into a medium ovenproof dish, gently squashing them with the back of a spoon. Drizzle with olive oil, season well, then bake for 20-30 minutes until crispy.
  • For the sauce, heat a frying pan, then add the extra-virgin olive oil and fry the onion, garlic and ginger with some salt for 8 minutes over a low-medium heat until softened, stirring occasionally.
  • Stir in the chilli flakes and tomatoes, then rinse out the can with 200ml water and add that too. Stir in the sun-dried tomatoes, dried and fresh herbs and pomegranate molasses, then simmer over a low heat for 10 minutes. Add more salt and pepper to taste but remember the halloumi is salty so go easy.
  • Once the potatoes are crispy, turn the grill to medium-high. Spoon the tomato sauce over the potatoes, then arrange the halloumi on top. Brush with oil, then grill for 5-6 minutes until the halloumi is golden. Top with the yogurt, spring onion (if using), basil and a drizzle of pomegranate molasses.

Nutrition Facts : Calories 475kcals, FatContent 31.3g (16.2g saturated), ProteinContent 22.6g, CarbohydrateContent 24g (8.6g sugars), FiberContent 3.5g

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