Vegetables in a Grill Wok - Healthy and Yummy

Potatoes and Carrots Marinading to Go in a Barbecue Grill Wok

Tonight I decided to grill wok red skinned potatoes and carrots to go with some rib eye steaks that are always a favorite around here.

The potatoes were kind of big, so I quartered them so they would not take FOREVER to grill. The carrots were the lazy girl's baby carrots in the bag and ready to serve. I really should have gone to the IGA to get full sized carrots, but it's raining out and cold, so I decided to use what I had on hand.

While you don't have to marinate vegetables before grilling, that does give them a nice flavor and helps prevent sticking. You want an oil based marinade, and I used one of my favorites - Garlic Gold (organic infused products that have a really lovely flavor). You can also use Kraft Zesty Italian dressing (oily - not creamy).

Grill Wok on the Char Broil Urban Grill with Vegetables

I sprayed the grill wok with non-stick spray. Just the inside. Then I put it on the grill to heat for around 10 minutes. The non stick spray and the pre-heating again prevent problems with foods sticking.

When I poured the vegetables in the grill wok, I cut the heat down to medium or around 350 to 375 degrees F. You don't want the grill too hot for hard vegetables, or the outside will burn, and the inside will still be hard and crunchy.

I also sprinkled on some Parmesan cheese. Yeah. The cheap sprinkle kind. My son loves that stuff and it holds up to the heat just fine. If you use the expensive cheese shredded by hand, then add that right before the grilled vegetables are done, or you will have a heap big burned mess.

Once I had everything ready, I put the lid down on the grill. It would take a really long time to do vegetables with the lid open on the grill, because the heat would be low.

Grilled Potatoes and Carrots - Good Grilled Side Dish

I grilled my veggies for around a half hour. Since I had company drop by, I'm not totally sure on the time, but that would be ballpark. It does depend on the size of the vegetables, type of vegetables (root veggies take longer to grill), the heat of the grill, and the outside temperature. So, be sure to check now and then. You can use a fork to check done-ness. The fork will slide in easily when the vegetables are ready.

Those baby carrots did come back and bite me. I should have added those about 15 minutes in, since they were cut much smaller than the potatoes. Most of them were okay, and I hid the icky looking ones in the bottom of the bowl. I don't touch up my photos, but I'm not sticking burned carrots on top either. A grill girl has to have some pride (-:

The vegetables did taste great. That Garlic Gold gave them a really nice flavor. The cheese was nice on there too even though I'm not a huge sprinkle cheese fan. The cheese did, however, add some nice crusting which gave some crunch to the potatoes which I did like a lot.

Grilled Greek Garlic Potatoes with Garlic Gold Olive Oil and Nuggets

Tonight I decided to try making Greek potatoes on the Traeger pelllet grill. Kathy had sent me another bottle of Garlic Gold Olive Oil, and I still had some of the Garlic Nuggets Original. When I got the package, I started thinking about the Greek potatoes that I so loved when I lived in Greece.

Generally, I do Greek potatoes in the oven but usually not in the summer when it's hot due to the cooking time. Hitting the grill with the potatoes made sense, and Traeger is a convection (or lid down) outdoor cooker.

If you do not have a pellet grill, you can do the same here with the lid down on a gas grill or kettle type charcoal grill or by putting aluminum foil on top of the pan on an open charcoal grill. The only key really is to contain the heat so that the potatoes cook through.



First, I peeled six potatoes. The amount can vary. You just want a single layer. I could have put in more, but we only had three eating tonight.

I put the potatoes in a gallon zip lock bag and added:

1/4 cup Garlic Gold Olive Oil
3/4 cup water
1/2 fresh lemon juiced (just the juice in there)

I shook up the potatoes so that they were well coated and then put them in a throwaway aluminum pan. The pan size is probably about 9 x 12.



After I put the potatoes in the throwaway pan, I added a little fresh ground pepper, parsley, and some Garlic Gold Nugggets. We all like garlic, so I added those for more garlic flavor. With just the oil, people know the food tastes great, but they can't usually place the natural garlic added to the oil. So, you can serve the Garlic Gold Oil and never even blip the radar of those who think they do not like garlic. But, you can zip things up with the Garlic Gold Nuggets both before or after cooking.



I grill smoked the Greek potatoes on high on the Traeger for an hour. That was just right for the almost all of the water and oil to absorb and for the grilled potatoes to be browned. That is what you look for, and I'd say the times (depending on the grill or smoker) could run from 45 minutes up to an hour and 45 minutes. You can check by sticking a fork in one of the potatoes. It should be nice and soft.

The guys were seriously impressed with the Garlic Gold Greek Grilled Potatoes and said to put the recipe on the keeper list. I would have to agree even if I did make them. They taste like authentic Greek potatoes but with a hint of smoke. Yum. Talking about some good stuff.



I get Garlic Gold online. Both the natural Olive Oil infused with a hint of garlic and the nuggets which shake on like a seasoning for cooking or at the table are fabulous.