Grilled Vegetables
Green Bean and Potato Salad Recipe
Grilled green beans taste wonderful and they are paired with grilled new potatoes in this grilled salad recipe. A tasty rosemary vinaigrette finishes the salad off wonderfully. You can serve this potato and green beans grilled salad chilled but it is delicious served warm, just after the potatoes and beans have finished grilling.
The onion is not cooked so it adds a satisfying crunch to the finished salad. This is a very healthy grilled vegetables recipes and serves four people as a side dish. The vinegar, rosemary, salt, and black pepper provide all the flavor you need to set off the delicious grilled vegetable flavors.
Red Onion, Green Bean and Grilled New Potato Salad with a Rosemary Vinaigrette
Ingredients -
3 tablespoons fresh rosemary
1 lb small new potatoes, sliced in half
1 cup extra virgin olive oil
1/2 pound green beans
1 large red onion, finely sliced
1/4 cup white wine vinegar
Salt and freshly ground black pepper
Preparation:
Combine the vinegar and rosemary in a blender until smooth. Gradually add ¾ of the oil and season with salt and pepper.
Strain into a bowl and preheat the grill to medium.
Toss the potatoes in a large bowl with the oil mixture and adjust the seasoning.
Toss the green beans with the rest of the olive oil and grill them for 10 to 15 minutes.
Place them in a large bowl and toss with ¼ cup of the vinaigrette.
Grill the potatoes, skin side down, until golden. Turn them over and keep grilling until they are cooked through. Add the green beans to the potatoes.
Add the red onion.
Drizzle with the rest of the vinaigrette and adjust the seasonings if necessary.
Serve straight away so the potatoes and beans are still warm.
Serves 4
