- Preheat grill to medium (300°F to 350°F). In a medium saucepan place potatoes in enough water to cover; bring to boiling. Cook 10 to 15 minutes or until firm-tender. Drain; let cool slightly.
- Cut potatoes, squash and onion in half lengthwise. Brush all sides of potatoes, squash, onion and bell pepper with oil. Pour remaining oil in a large bowl; add vinegar, fajita seasoning and hot sauce; stir to combine. Set aside.
- Place vegetables on grill. Grill, covered, 15 to 20 minutes or until squash, onion and bell pepper are crisp-tender, turning several times. Remove vegetables as they reach doneness. Continue grilling potatoes until tender, turning once.
- Cut vegetables into bite-size chunks and add to oil mixture; toss to coat. Add cilantro, and season with salt and pepper to taste. Serve hot or at room temperature.
View all nutritional information
Calories 233, Calories Fat 123, Total Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 331mg, Carbohydrate 25g, Protein 3g
|Calories (fat) extra||52|
|Total Fat (extra)||22|
|Saturated Fat (extra)||11|
|Vitamin A (extra)||16|
|Vitamin C (extra)||86|