My Grilled Sweet Vegetables

Ingredients (Serves 4)
800g New Potatoes/Salad Potatoes
1 x Red Bell Pepper
1 x Red Chilli Pepper
1 x Red Onion
10 x Cherry Tomatoes
1 x Teaspoon of ground Paprika
1 x Teaspoon of Rosemary
Extra Virgin Olive Oil

Cooking time approx: 5mins chopping potatoes + 10mins to boil + 10 minutes to grill = 25 minutes

1. Chop fresh New Potatoes into approximate bite sized pieces – New Potatoes are naturally small and so sometimes this means chop them in half or thirds.
2. Chuck the potatoes into a pan of cold water with a little salt and bring to the boil, then simmer until they are almost cooked but not so they break up.
3. While the spuds are cooking, chop up the pepper into bite size chunks, chop the tomatoes into halves, chop the onion into wedges / bite size pieces, and the chilli into small pieces. Personally I always de-seed the chilli’s but if you like ‘em strong then leave the seeds in.
4. Remove the spuds from the hob when nearly cooked and drain the pan of water.
5. Empty the drained potatoes into an oven dish so they cover the bottom. You don’t really want them too spread out or too cramped so judge the dish size from how many potatoes you’re doing.
6. Drizzle some olive oil over them.
7. Sprinkle the Paprika and Rosemary over them.
8. Throw in the rest of the ingredients (pepper, chilli & tomatoes) and gently toss them so that they are all mixed nicely. If it looks like they need it add some more olive oil across the top. Be careful not to break up the potatoes as you mix although some minor breakage isn’t a bad thing.
9. Turn the grill onto a medium heat and slide the dish under for around 10 minutes or until the vegetables begin to swell, but before they get nuked.

That’s it. What you end up with is a lovely mixture of flavours. It’s a variation on Patatas Bravas which is a Tapas recipe. However Patatas Bravas has more of a sauce over the top and often uses pureed Tomatoes.

I basically cobbled this together myself as something different to compliment a meal of Gammon steak & Pineapple with a Parsley Sauce. I made it about an hour before I started the main cooking and just shoved it under the grille about 10-15 minutes before the rest was due to finish.

Everyone gobbled it down, and even my youngest boy Ben - who always complains about the skin being left on New Potatoes - said it was great (that’s mah boy!)