| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Grilling, Mc-recipe, Salads | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Extra-virgin olive oil |
| 2 | T | Balsamic vinegar |
| 1 | t | Chopped fresh oregano |
| OR 1/2 teaspoon dried | ||
| oregano | ||
| 1 | Garlic clove, minced | |
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| 2 | lb | New potatoes, cut |
| Into bite-size wedges | ||
| 1 | Green or yellow bell pepper | |
| cut | ||
| Into 1/2-inch pieces | ||
| Imported brine- or oil-cured | ||
| olives | ||
| 1 | c | Black olives, pitted and |
| halved | ||
| 1 | c | Green olives, pitted and |
| halved | ||
| 1 | c | Halved cherry tomatoes |
| 2 | Scallions, chopped | |
| Salt and black pepper, to | ||
| taste |
INSTRUCTIONS
For the dressing: Whisk together the olive oil, vinegar, oregano, garlic, salt and pepper in a large bowl. For the salad: Steam the potatoes over boiling water until just tender, about 12 minutes. Drain well. Add to the dressing and toss to coat. Prepare a medium-hot fire in the grill with a lightly oiled vegetable rack in place. Lift the potatoes from the dressing with a slotted spoon. Grill, tossing frequently, until completely tender and grill-marked but not mushy, about 8 minutes. Remove from the grill and place in a large salad bowl. Add the peppers to the dressing and toss to coat. Lift from the dressing with a slotted spoon. Grill, tossing frequently, until just tender and lightly browned, about 3 minutes. Remove from the grill and add to the potatoes. To serve, add the olives, tomatoes and scallions to the potatoes. Add the remaining dressing and toss gently to mix. Season with salt and pepper to taste. Serve at once. REF: "The Vegetanan Grill" by Andrea Chesman Attached to story "Potato Salad" by Carol Ward; syndicated by Knight Ridder; appeared in Riverside Press-Enterprise 06/14/1998(Sun). Hanneman 1998 June Recipe by: Andrea Chesman, Vegetarian Grill By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 53
Total Fat: 6.2g
Cholesterol: 0mg
Sodium: 796.8mg
Potassium: 198.9mg
Carbohydrates: 15.1g
Fiber: 3.4g
Sugar: 2.4g
Protein: 2g