Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Potatoes, scrubbed Salt black pepper
1/2 c Olive oil 1 ea Red bell pepper, seeded
4 ea Garlic cloves, chopped -- quartered
1 tb Lemon juice 1 ea Yellow bell pepper, seeded
1 ts Oregano, dried -- quartered

Cook potatoes for about 20 minutes in boiling water until they are
almost cooked through. Drain let cool. They need to be somewhat
less than *al dente*. When cool enough to handle, slice into slices
1/2" thick. Toss with garlic, olive oil lemon juice, plus oregano,
salt pepper. Let them marinate for 1 hour.

Prepare the barbeque. When the coals have gone from red hot to white,
remove the potatoes from the marinade grill 3 minutes per side.
Place peppers on the grill too brush with the marinade. Cook until
they are lightly browned in places. Serve immedaitely with sauces or
relishes.

VARIATION: Grilled Baby Artichokes or Artichoke Hearts. Simply
substitute the artichokes for the potatoes. They make for a great
sandwich garnished with alfalfa sprouts toasted hazelnuts.

Marlena Spieler, "The Flavor of California"
Submitted By MARK SATTERLY On 05-09-95

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