A Mexican-inspired vegetable side dish perfect any night of the week.
2 Yukon Gold potatoes, cut into wedges
1 lb (450 g) asparagus, trimmed and cut into small spears
2 colourful sweet peppers, chopped
2 tbsp vegetable oil
- Fill frying pan with water and bring to a boil.
- Add potatoes and boil for 5 minutes, then add asparagus. Pan will be full. Bring back to a boil, then carefully drain.
- Place potatoes, asparagus and peppers in a large bowl. Drizzle with oil and sprinkle with Fajita Seasoning and Vegetable Seasoning. Toss to coat.
- Turn into rectangular mesh grilling pan. Place on barbecue and grill for 3–5 minutes, shaking pan often, until vegetables are lightly charred.