Place potatoes in a large pot. Add enough cold water to cover potatoes completely.
Cook over high heat until water comes to a boil.
Add salt to the water and continue to cook until potatoes are just tender but still firm in the center, about 20-30 minutes. Drain well and transfer to a large bowl. Set aside allowing to cool slightly.
Preheat grill to medium heat, about 400-500° F. Add mushrooms and onions to the cooked potatoes.
Toss potato/mushroom/onion mixture with olive oil, balsamic vinegar, minced garlic and red chili flake and season to taste with salt and freshly ground black pepper.
Pour potato mixture into a grill basket.
Grill potatoes/onion/mushroom mixture for 8-10 minutes per side until lightly charred, tender and heated through. Carefully remove vegetables from grill basket and transfer to a large bowl.
Add cambazola cheese, parsley and thyme and season to taste with a little salt and freshly ground black pepper. Toss until the cheese starts to melt and get gooey. Serve immediately. Serve with Tony Roma's BBQ Baby Back Ribs.
Sponsor recipe courtesy of Tony Roma's® BBQ