Potato Noodles with Grilled Vegetables Recipe
Ingredients
| Potato Noodles | ||
| Idaho potatoes | 5 , scrubbed | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Salt | 2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Marinade | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Dijon Mustard | 2 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Thyme | 1 Tablespoon, minced | |
| Kosher salt | 1 Tablespoon | |
| Roasted garlic | 1 Tablespoon | |
| Ketchup | 1 Tablespoon | |
| 1 teaspoon coarsely ground pepper | ||
| Tarragon | 1 Teaspoon, minced | |
| Minced | 1 Teaspoon | |
| Red onions | 2 , quartered | |
| 2 red bell peppers, halved, seeded, and deveined | ||
| 2 yellow bell peppers, halved, seeded, and deveined | ||
| 2 portobello mushrooms, stemmed | ||
| 3 zucchini, cut lengthwise into slices | ||
| 2 yellow squash, cut lengthwise into slices | ||
| 4 plum tomatoes, halved and seeded | ||
| Artichoke hearts | 3/4 Cup (16 tbs), drained | |
| Olive oil | 1 Tablespoon | |
Directions
To MAKE THE NOODLES: Cook the potatoes in boiling salted water until tender.
Drain.
While the potatoes are still very hot, coarsely shred them into a bowl using a box grater.
Immediately add the flour, eggs, salt, nutmeg, and pepper.
Stir until evenly blended.
Dredge your hands in flour.
Break off a grape-sized bit of the potato dough.
Roll the dough out to make a 3-inch-long noodle.
Place on a lightly floured surface.
Repeat until all the dough is rolled.
Bring a large pot of salted water to a simmer.
Roll the noodles into the water and cook for about 4 minutes.
Using a slotted spoon, transfer the noodles to a colander.
Drain, cover, and refrigerate.
Light a fire in a charcoal grill.
Twenty minutes before grilling, combine all the ingredients for the marinade in a large bowl.
Add the vegetables and toss until they are evenly coated.
Let the vegetables marinate for 20 minutes.
Drain, reserving the marinade.
Grill the onions over a medium-hot fire until they are fully cooked and tender.
Grill the peppers, skin-side down, until the skin blisters.
Remove them from the grill and scrape away the charred skin.
Grill the remaining vegetables until they are grill-marked and wilted.
Set all the vegetables aside and keep warm.
In a large saute pan or skillet over medium heat, heat the oil and brown the potato noodles carefully on both sides.
Arrange the noodles in a warmed bowl or platter and surround them with the warm grilled vegetables.
Drizzle them with some of the reserved marinade.
Drain.
While the potatoes are still very hot, coarsely shred them into a bowl using a box grater.
Immediately add the flour, eggs, salt, nutmeg, and pepper.
Stir until evenly blended.
Dredge your hands in flour.
Break off a grape-sized bit of the potato dough.
Roll the dough out to make a 3-inch-long noodle.
Place on a lightly floured surface.
Repeat until all the dough is rolled.
Bring a large pot of salted water to a simmer.
Roll the noodles into the water and cook for about 4 minutes.
Using a slotted spoon, transfer the noodles to a colander.
Drain, cover, and refrigerate.
Light a fire in a charcoal grill.
Twenty minutes before grilling, combine all the ingredients for the marinade in a large bowl.
Add the vegetables and toss until they are evenly coated.
Let the vegetables marinate for 20 minutes.
Drain, reserving the marinade.
Grill the onions over a medium-hot fire until they are fully cooked and tender.
Grill the peppers, skin-side down, until the skin blisters.
Remove them from the grill and scrape away the charred skin.
Grill the remaining vegetables until they are grill-marked and wilted.
Set all the vegetables aside and keep warm.
In a large saute pan or skillet over medium heat, heat the oil and brown the potato noodles carefully on both sides.
Arrange the noodles in a warmed bowl or platter and surround them with the warm grilled vegetables.
Drizzle them with some of the reserved marinade.
Chef
