Wednesday, June 11, 2014

Gloriously Delicious Cast Iron Skillet Barbequed Veggies

I have a serious problem, I am addicted to potatoes. As I wrote on a previous blog post it's terrible how spuds can control my appetite. Magnificent, spectacular, sometime buttery, sometimes fried, sometimes garlicy taters.
Am I obsessed? Maybe. But only the Lord can judge my overzealous appeal towards tubers.   
Now that I officially sound loopy, I present you one of our favorite family recipes. It was developed by Mother Judith and Dad-I expanded on it a bit.
Covered in flavor, kissed with tastiness, and healthy! (That's always a plus) The dish will be a hit! 
There is a lot of olive oil in the recipe, but it is needed for the barbequing section of the recipe. It helps make the potatoes nice and crispy, almost like fries.

  • Barbeque
  • Medium Sized Cast Iron Skillet with lid
  • Spatula
  •  4 cups chopped red potatoes
  • 2 cups chopped onions
  • 1 tablespoon season salt
  • 4 tablespoons olive oil-plus extra for later 
  • 1/2 cup turkey bacon (or regular bacon)
  • 1 tablespoon chopped garlic
  • 4 cups green beans
  • 2 cups squash
Place potatoes, onions, season salt, olive oil, and garlic in cast iron skillet. Place on barbeque. Turn on to medium heat, place lid on top. Let cook, stirring occasionally. Make sure to scrape bottom of skillet. Caution: Lid will be extremely hot, be sure to use oven mitts when handling lid.

When potatoes are soft, add bacon and green beans. At this point you might need to add extra olive oil to skillet. If food is sticking to the bottom, add oil and reduce heat a little bit. Stir well. Cover, let cook, and stir occasionally.

When green beans are almost cooked, add squash. Stir, cover, and continue to cook. As soon as squash is soft, with an oven mitt, remove skillet from barbeque and enjoy!

Hope you and your family love this recipe as much as we do!

Nancy Jane

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