INGREDIENTS

INSTRUCTIONS

Prepare the grill. Preheat the oven to 400 degrees. Toss the potatoes
in a baking dish with a little olive oil and sprinkle with a few
pinches of salt and pepper. Cover and roast until tender, about 35 to
40 minutes. Set aside to cool. Cut the potatoes into halves, or
quarters if large, then slide them onto skewers for grilling.  (Skewers
won't be necessary if the grill grates are close together.)  While the
potatoes are roasting, remove the stem ends from the beans  and cut
them in half diagonally or leave whole if they're small.  Bring a small
pot of water to a boil and add 1/2 teaspoon salt. Drop  the beans into
the water and cook until just tender, about 3 to 4  minutes, depending
on their size. Rinse under cold water and set  aside to drain. Cut the
cherry tomatoes into halves or leave whole if  small. Wash the salad
greens if you're using them and dry them in a  spinner. Make the
vinaigrette.  Place the potatoes on the grill, cut side down, and grill
until  they're golden and crisp and defined grill marks appear. Slide
the  grilled potatoes from the skewers and toss them with the beans,
cherry tomatoes, and vinaigrette. Adjust the seasoning, if needed,
with a splash of Champagne vinegar and salt and pepper. Loosely
arrange the greens on a platter, spoon the vegetables over, and
garnish with the olives. Serve 4.  Basil-Garlic Vinaigrette:  Combine
all ingredients in a blender and blend until smooth. Makes  about
copyright Annie Somerville, author of Fields of Green (Bantam).
Converted by MC_Buster.  Recipe by: Good Morning America  Converted by
MM_Buster v2.0l.

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