Grilled Mediterranean Bowls with Herby Roasted Potatoes
An easy, healthy weeknight bowl perfect for Spring or Summer that will immediately transport you to the Mediterranean. Enjoy!
Ingredients
- 3 Bell peppers, quartered (seeds removed)
- 1-2 poblano peppers, halved (seeds removed)
- 1 Anaheim pepper, halved (seeds removed)
- 1/2 red onion, thinly sliced
- 4 organic chicken sausages, sliced (I use Whole Foods 365 brand organic Andouille sausages)
- 1/4 cup organic feta cheese
- 3 tbsp extra virgin olive oil
- 1 lb fingerling potatoes, halved
- garnish fresh basil, fresh dill, and fresh chives
- sea salt, ground pepper, garlic powder
Instructions
Roasted Potatoes
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Preheat the oven to 410 degrees F.
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Toss halved potatoes with a splash of avocado oil or olive oil, then season with sea salt, ground pepper and garlic powder. Roast for 25-35 minutes, flipping halfway through. Once crispy, remove and cover in a bowl with foil to keep warm while you grill. Once ready to serve, garnish with finely chopped chives and fresh dill.
Grilled Sausage and Peppers
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Fire up the grill to 500 degrees.
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Toss halved peppers in a bowl with 2 tablespoons of olive oil and 1 teaspoon sea salt. Add sliced sausages and red onion to a smaller bowl and toss with 1 tablespoon olive oil. Let marinate for a few minutes.
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Add peppers to the grill and transfer the chicken sausage and onions to a grill pan if they're too thin for the grate. Grill for about 10 minutes, flip, cook for 5-10 more minutes, or until the peppers are tender and the sausage has grill marks.
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Remove and serve with fresh feta cheese, fresh basil, another sprinkle of sea salt, and the potatoes on the side.
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