Grill Roasted Potato Salad

 

2 18-by-20-inch sheets heavy-duty aluminum foil
6 medium red potatoes, cut into 1-inch cubes
2 red or green bell peppers, cut into thin strips
1 12-ounce package fresh mushrooms, cut in half
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary
salt and pepper, to taste
1 8-ounce package or 6 cups torn mixed fresh salad greens
balsamic or wine vinegar

Preheat grill to medium-high. Make a foil pan by shaping two layers of heavy-duty foil over the outside of a 13-by-9-by-2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with 1-inch sides. Place foil pan on a cookie sheet.

Cover potato cubes with water in large saucepan. Bring to a boil; cook for 5 minutes. Drain well. In large bowl, toss potatoes, pepper strips, mushrooms, oil, garlic, rosemary, salt and pepper until well coated. Spread mixture in foil pan. Slide foil pan from cookie sheet onto grill.

Cook 12 to 15 minutes in covered grill until crisp and brown, stirring frequently. Slide foil pan from grill onto cookie sheet. Toss roasted vegetables with salad greens and vinegar.

Serves 4.

- recipe courtesy of The Reynolds Kitchens