Summer Grilled Scallopini gardein

Photo by Debra C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg gardein scallopini

  • other ingredients

  • 1

    small red onion , vertically sliced

  • 1

    lb small Yukon gold or red potatoes

  • 1

    tbsp fresh chopped thyme

  • 2

    tbsp extra virgin olive oil

  • 1

    tsp salt

  • 1/2

    tsp pepper

  • 1

    pint heirloom or grape tomatoes quartered

  • 2

    tbsp finely chopped mint

  • 1

    tbsp capers chopped

  • 2

    tsp sherry vinegar

  • 2

    tsp dijon mustard

  • cooking spray

Directions

1 pkg gardein scallopini other ingredients instructions Thaw gardein scallopini for 30 minutes. Place onion in small bowl; add water to cover. Let stand for 30 minutes, drain and set aside. Place potatoes in a large saucepan. Cover with water and bring to boil. Reduce heat and simmer for 15 minutes or until tender, drain and cool slightly. Cut potatoes in half. Combine potatoes, thyme, 1 tbsp olive oil , ½ tsp salt, and 1/8 tsp pepper in a bowl, tossing to coat. Thread potatoes onto 4 (6inch) skewers with cut side out. Preheat grill to medium high heat. Combine onion, remaining 1 tablespoon of oil, 1/8 tsp salt, 1/8 tsp pepper, tomatoes, mint, capers, vinegar and mustard in a bowl, toss gently and set aside. Sprinkle remaining oil, salt and pepper over scallopini. Place chick’n and potatoes over grill rack covered with cooking spray. Grill scallopini 2-3 minutes on each side until caramelized and hot throughout. Cover and grill potatoes for 6 minutes without turning. Serve chick’n with potatoes and top with tomato onion relish.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: