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GRILLED VEGETABLE POTATO SALAD
Active Time : 30 minutes Total Time : 45 minutes Serves : 4 servingsINGREDIENTS
- 2 each organic russet potatoes
- 1 each organic yellow onion sliced into 1/2
- 1 each zucchini halved lengthwise
- 1/4 cup organic extra virgin olive oil divided
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon organic fresh chives chopped
- 1 tablespoon organic fresh Italian parsley chopped
- 1 tablespoon organic fresh basil leaves chopped
- 1 tablespoon lemon juice
- 1 tablespoon organic Dijon mustard
- 1 clove garlic minced
- 1 cup cherry tomatoes halved
DIRECTIONS
Slice potatoes lengthwise into 1" thick slices. Place in a large saucepan, cover with cold water, and bring to a simmer over medium heat. Simmer for 8 minutes or until just tender. Drain and dry potatoes well with a clean kitchen towel.
In a large bowl toss potatoes, onion, zucchini and eggplant with 2 tablespoons oil, salt, and pepper.
Prepare a medium-hot charcoal grill fire, preheat a gas grill on medium-high heat for 10 minutes, or heat a grill pan over medium heat until hot.
Reduce heat to medium-low if using a grill pan. Grill vegetables, covered if using a charcoal or gas grill, until browned on first side, about 8 minutes. Turn vegetables and brown on second side, about 5 minutes more. If cooking on a grill pan, vegetables may take longer to cook.
In a large bowl, whisk together remaining 2 tablespoons olive oil, chives, parsley, basil, lemon juice, mustard and garlic.
When grilled vegetables are cool enough to handle, chop into 3/4" pieces and transfer to bowl with dressing. Add tomatoes and gently toss everything together.
Serve chilled or at room temperature.