This is an easy, perfect-for-summer kind of recipe, especially if you love grilling vegetables. Or anything, for that matter--one of my favorite things to grill is pineapple (mmm, served up with a big dollop of vanilla ice cream, oh gosh). You can use any kind of potato really, but the little red potatoes are great for this meal.
Grilled Red Potatoes + Cheesy Herbed Asparagus
Ingredients (for the potatoes)
1 bag of red potatoes, chopped
1 small onion, diced
2 cloves garlic, minced + 1/2 tsp garlic granules
1 tsp herb de provence
1/2 tsp salt + pepper
1 tbs extra virgin olive oil or 1-2 tbs broth/lemon juice
Wash and cut the potatoes into bite-sized pieces and arrange them on a large sheet of foil. Add onion and garlic and mix. Then add seasonings and oil or broth/juice to coat, and toss thoroughly. Fold up the potatoes in the foil and grill for about 20 minutes until tender and slightly charred.
Ingredients (for the asparagus)
1 bunch asparagus, cut into 1 inch pieces
1 tbs hemp hearts
1 tbs fresh lemon juice
2 tbs nutritional yeast
2 tbs whole wheat bread crumbs
1/4 tsp garlic granules (or 3 minced cloves)
1/8 tsp fresh black pepper
1/2 cup filtered water (or as much as fills your pan size & coats veggies)
salt, to taste
Add all ingredients in a pan on high heat. Bring to a boil, stirring frequently to incorporate. Reduce heat to medium. Add an extra tablespoon of water if sauce starts to stick to pan at any point. Continue to cook until asparagus is tender, about 8-10 minutes.
Throw everything in a bowl together if you'd like, or plate it if you don't like your food touching. Enjoy!