1/2 tsp. Kosher Salt 1/2 tsp. Course Ground Pepper 1/4 tsp. Crushed Red Pepper 1/2 tsp. Granulated Garlic, dry 1 tsp. Paprika, smoky or any
Wash and dry potatoes, zucchini and corn.
Measure and mix all spices together
Place long metal skewers through potatoes.
Leave a few inches at the tip end.
Squeeze lime and drizzle oil over all.
Use you hands to rub ingredients into the corn and potatoes.
Dry your hands and sprinkle the spices evenly across all sides.
Heat bbq grill to medium-high, about 400°
Place cast iron griddle or sheet pan over the grates.
Place 2 bricks at each end of griddle.
You can wrap the bricks in foil or not.
Place potato skewers between the bricks.
Potatoes will be suspended over the griddle.
Close lid and cook for 25 minutes.
After 25 minutes open the lid.
Place sweet potato over skewers to cook.
Close lid and cook for another 20 minutes.
Note: This is a thin sweet potato, fatter sweet potatoes will take another five minutes or so.
Adjust your cooking times accordingly.
At this point the baking potatoes have been cooking for 45 minutes and the sweet potato for 20.
Open the lid and add the corn to cook over the skewers.
Close the lid and cook everything for 15 another minutes.
At this time corn and potatoes should be ready.
Check both potatoes by piercing them with a small knife.
While corn is cooking, cut zucchini into 1/4 inch slices.
Lightly oil and season the zucchini.
Remove corn and potatoes from the grill.
Place zucchini onto the griddle and cook for a couple of minutes on each side.
Carefully slide the baking potatoes off of the skewers.
Slice everything in half and serve.
They really don't need any more olive oil or other fat.
The combined flavors work so well together that all they might need is little squeeze of lime.
New Taste Thinking:
If you have noticed, I try not to use my oven in the summertime. Things are hot enough around here without the heat and afterglow. The bbq grill that I have is a gas one and it works just like an oven only better. First it is outside and doesn't heat the house and also the bbq grill is more efficient than my oven because the enclosed space is much smaller. As a main course, this recipe can feed two or three people and makes the perfect summer meal. Just pair it up with a Caesar Salad or maybe some Garlic Kale and finish with stuffed Strawberries for dessert.
