Photo: Jennifer Causey; Styling: Paige Hicks
Yield
Serves 4 (serving size: about 3/4 cup)

Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill.

How to Make It

Step 1

Preheat grill to medium.

Step 2

Combine oil, cumin, paprika, salt, black pepper, and potatoes in a medium bowl; toss to coat. Add potatoes and bell pepper to grill; grill 5 minutes on each side or until potatoes are tender. Remove vegetables from grill; coarsely chop. Combine vegetables and juice in a medium bowl; toss to coat.

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