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Cooking the vegetables separately, rather than tossing them together in a wire basket, makes this side dish super kid-friendly. Family members can pick and choose their favourites, leaving less-loved veggies behind.
2 lb small new potatoes
1 lb asparagus
1-2 large red sweet pepper
4 green onions
3 tbsp melted garlic butter, divided
1/4 tsp salt
1/4 tsp black pepper
Place potatoes in a large saucepan and cover with water. Cover with lid and bring to a boil over high heat. Gently boil until almost tender, about 12 minutes. Drain.
Meanwhile, snap woody ends off asparagus, and discard or save for soup stock. Wash asparagus; place on a large piece of heavy foil and seal tightly.
Cut red pepper into quarters. Trim roots from green onions and slice off about half of the green tops. Brush red pepper and green onions lightly with 1 tbsp (15 mL) garlic butter.
Toss almost-cooked potatoes with remaining garlic butter and seasonings. Place asparagus package and cut vegetables on preheated barbecue. Turn vegetables often until just starting to brown, 10-15 minutes. Remove vegetables when golden and keep warm. Unwrap asparagus just before serving.
Makes 4 servings.
In a serving: 250 calories, 6 g protein, 7 g fat, 44 g carbs, 3 mg iron, 45 mg calcium
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