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Barbecued Potatoes with Spinach and Summer Squash

Fusion \ Dinner \ Main Dish
Votes: 1
Rating: 5
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Prep Time15minutes
Cook Time20minutes
Passive Time
servings
Nutrition Facts
Barbecued Potatoes with Spinach and Summer Squash
Amount Per Serving
Calories 61 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 1183mg 49%
Potassium 3mg 0%
Total Carbohydrates 0.4g 0%
Dietary Fiber 0.1g 0%
Sugars 0.3g
Protein 0.01g 0%
Vitamin A 0.3%
Vitamin C 0.3%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

OK, the thing here is the potatoes need to be a little crunchy so be careful not to overcook them.

This is a great dinner that goods great with a fresh, green salad. Make sure that you save the leftovers (if there are any) in separate containers.

ENJOY!

Barbecued Potatoes

Ingredients

  • 2 Tbl olive oil
  • 1 whole shallot diced
  • 1 whole green pepper diced
  • 2 whole anaheim pepper diced
  • 1/2 tsp salt
  • 1 1/2 cup fresh spinach
  • 3 whole russet potato shredded

Directions

  1. In a large saute pan heat 2 Tbl olive oil.
  2. Add 1 Diced Shallot, 1 Diced Green Pepper, and 2 Diced Anaheim Peppers, along with 1/2 tsp salt and saute over medium heat until crunchy soft.
  3. Add 1 1/2 cups of spinach leaves and top with 3 large russet potatoes, shredded. Cook until slightly browned.

Summer Squash

Ingredients

  • 2 whole summer squash medium
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1 Tbl olive oil

Directions

  1. Preheat oven to 375°.
  2. Dice 2 medium Summer Squash and toss with 1 tsp. Salt, 1 tsp. Dried Rosemary and 1 Tbl Olive Oil.
  3. Place on foil lined baking sheet and cook 15 min or until tender.

BBQ Sauce

Ingredients

  • 1/8 cup olive oil
  • 1 Tbl liquid smoke
  • 1 Tbl garlic powder
  • 1/2 tsp salt
  • 8 Tbl brown sugar
  • 1 tsp sriracha
  • 1/2 pkg Tofutti Vegan Sour Cream

Directions

  1. In a small saucepan heat 1/8 cup Olive Oil, 1 Tbl. Liquid Smoke, 1 Tbl. Garlic Powder, 1/2 tsp. Salt, 8 Tbl. Brown Sugar and 1 tsp. Sriracha Sauce. Stir until mixed and heated.
  2. Remove from heat and whisk in 1/2 container of vegan sour cream.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

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