| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Salads, Grilling, Mc-recipe |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Extra-virgin olive oil |
| 2 |
tb |
Balsamic vinegar |
| 1 |
ts |
Chopped fresh oregano |
|
|
OR 1/2 teaspoon dried oregano |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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
DRESSING
SALAD
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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