Guest Post from The Arizona Russums: Grilled Southwest Veggies

**Well, I'm on the road back to Texas! Instead of hearing crickets over here, I have a lovely guest blogger, Jen, stopping by :)**

Hi y'all! I'm Jen and I blog over at The Arizona Russums. I am delighted to be here sharing a fun summer recipe with you today!

Now that I've moved away from rainy Washington to sunny Arizona, I am all about grilling and eating dinner in the backyard. The weather is perfect for outdoor meals almost year round, and we moved into a house this year with a fancy built in gas grill. Now all we need are some of those big white lights to string over our back patio and we are set!

So I was very excited to stumble upon this recipe for grilled veggies a few months ago. Usually, I just call them fajita veggies, even though they aren't actually the type of veggies you put in a fajita. Regardless of what you call them though, they are delicious. And as a former veggie hater, I am always looking for new recipes to try, since I finally learned to like vegetables at the ripe ol' age of 25. These make a perfect side to any summer meal.

What you need:
2 medium red potatoes
1 small sweet potato
1 yellow summer squash
1 medium onion
1 red pepper
1/3 cup olive oil
2 tbsp. white vinegar
2 tsp. fajita seasoning
1 1/4 tsp. hot sauce

What you do:
1. Preheat grill to 350 degrees.
2. In a medium saucepan, boil potatoes for 10-15 minutes, until firm-tender, but not fully cooked. You can also microwave them for about two minutes instead to save time.
3. Cut potatoes and all the other veggies into bite size pieces as seen above. Brush with olive oil {about half of the 1/3 cup}.
4. Pour remaining oil into a bowl  and add vinegar, fajita seasoning and hot sauce. Stir and set aside.
5. Place vegetables on cooking spray covered foil and move to grill. Cook, covered, for 15-20 minutes, stirring/flipping them once or twice. At this point, you might have to remove the squash and red pepper and let potatoes continue to cook for about five more minutes.
6. Remove all veggies from grill and add to the oil mixture. Toss to coat and serve warm.

*Make it easy. If you don't want to bother with grilling, you can pop your potatoes in the microwave for about two minutes, so they are partially cooked before you cut them. Then cut up all your veggies, toss them in the oil mixture, spread them out on a baking sheet and bake at 350 degrees for about 20 minutes. Either way, they will be delicious!

Thanks for having me today, Nicole! And for more recipes and other tidbits about life in the desert, please stop by my blog!

**Oh, goodness! Those look so good! When we get settled into our new place, I think using the grill is in order :) Thanks for sharing, Jen!**


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