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Potato Noodles with Grilled Vegetables Recipe
|Potato noodles||1 Cup (16 tbs)|
|Unpeeled idaho potatoes||5 , scrubbed|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dijon mustard||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Thyme||1 Tablespoon, minced|
|Kosher salt||1 Tablespoon|
|Roasted garlic||1 Tablespoon|
|Ground pepper||1 Teaspoon|
|Tarragon||1 Teaspoon, minced|
|Minced flat leaf parsley||1 Teaspoon|
|Red onions||2 , quartered|
|Red bell peppers||2 , halved, seeded, and deveined|
|Yellow bell peppers||2 , halved, seeded, and deveined|
|Portobello mushrooms||2 , stemmed|
|Zucchini||3 , cut lengthwise into slices|
|Yellow squash||2 , cut lengthwise into slices|
|Plum tomatoes||4 , halved and seeded|
|Drained canned artichoke hearts||3⁄4 Cup (12 tbs)|
|Olive oil||1 Tablespoon|
Serving size: Complete recipe
Calories 6175 Calories from Fat 1386
% Daily Value*
Total Fat 158 g242.5%
Saturated Fat 23.3 g116.7%
Trans Fat 0 g
Cholesterol 761.6 mg
Sodium 11250 mg468.7%
Total Carbohydrates 1059 g352.9%
Dietary Fiber 129.4 g517.5%
Sugars 106.6 g
Protein 189 g377.1%
Vitamin A 259.4% Vitamin C 2124.1%
Calcium 46.7% Iron 109%
*Based on a 2000 Calorie diet
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.