INGREDIENTS

INSTRUCTIONS

BASIL-GARLIC VINAIGRETTE
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
1/2    cup
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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