Roasted Potato and Grilled Vegetable Salad
Elizabeth Johnson
ingredients
- Oven Roasted Potatoes:
- 1 1/2 lbs small red or Yukon gold potatoes, quartered
- 2 T olive oil
- 1/4 t salt
- 1 t pepper
- 2 T chopped rosemary or 2 T chopped parsley
- Grilled vegetables:
- 2 sweet bell peppers, red and yellow
- 1 zucchini, thinly sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 Japanese eggplant, sliced lengthwise
- 1 red onion, quartered
- 1/3 c oil
- 1/2 c thinly sliced green onion
- Garlic-mustard vinaigrette:
- 1 clove garlic, minced
- 1 1/2 t Dijon mustard
- 3/4 t red wine vinegar
- 1/4 t Worcestershire sauce
- pinch of salt
- 1/4 t pepper
- 2 T oil
- 1 1/2 t chopped fresh herbs such as basil, thyme, oregano or marjoram
directions
- 1
Make oven roasted potatoes: Heat oven to 450 degrees. Combine potatoes with remaining ingredients Spread on large cookie sheet and roast, turning occasionally, until nicely browned, 20-25 minutes.
- 2
Heat grill. Brush both sides of vegetables with oil and grill in batches, 4-6 minutes.
- 3
Make garlic-mustard sauce: Combine garlic, mustard, vinegar, Worcestershire, salt and pepper in a small bowl. Gradually whisk in oil until mixture has thickened. Stir in herbs.
- 4
Coarsely chop eggplant, squash and onions. peel and seed bell peppers and slice into thin strips.
- 5
Place potatoes, vegetables and green onions into bowl and toss with vinaigrette. Transfer to serving bowl and pour on remaining vinaigrette.
Source: Maureen Olander
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