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Summer Grilled Scallopini gardein


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Rate this recipe 4.7/5 (6 Votes)


  • 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



Step 1

1 pkg gardein scallopini

other ingredients

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.

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