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Sliced grilled potatoes

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Recipe from Rolando Parra of Texas

3 to 6 med to large potatoes
3 to 5 zucchinis
8 to 12 mushrooms
2 cloves garlic chopped
3 tbs black pepper
3 tbs salt or to taste
2 cups virgin olive oil
1 large zip lock freezer bag.

Wash and cut potatoes long way into 3 equal sizes. Also cut zucchini into quarters. Chop garlic and pour olive oil, salt & pepper into zip lock bag. Place potatoes, zucchini & mushrooms into bag. Place it in the refrigerator for about 2 to 3 hrs. Turning bag around about every 30 to 45 mins. Place potatoes, zucchini and mushrooms on the grill flipping sides about every 8 mins. Do not use fork or any sharp objects, use tongs to turn them around. Once golden brown, remove from grill and place on a dish and serve hot. Enjoy and happy eats.

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