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Potato Noodles with Grilled Vegetables

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  Potato noodles 1 Cup (16 tbs)
  Unpeeled idaho potatoes 5 , scrubbed
  All purpose flour 1⁄2 Cup (8 tbs)
  Eggs 2
  Salt 2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
For marinade
  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
  Ketchup 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

To MAKE THE NOODLES: Cook the potatoes in boiling salted water until tender.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 281 Calories from Fat 63

% Daily Value*

Total Fat 7 g11%

Saturated Fat 1.1 g5.3%

Trans Fat 0 g

Cholesterol 34.6 mg11.5%

Sodium 423.3 mg17.6%

Total Carbohydrates 48 g16%

Dietary Fiber 5.9 g23.5%

Sugars 4.8 g

Protein 9 g17.1%

Vitamin A 11.8% Vitamin C 96.5%

Calcium 2.1% Iron 4.9%

*Based on a 2000 Calorie diet

Potato Noodles With Grilled Vegetables Recipe