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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Grilled Vegetable Potato Salad

  • Level: Easy
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Directions

  1. Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.

Photograph by Kana Okada

Recipe courtesy Food Network Magazine

Categories:

Salad Recipes Eggplant Recipes Potato Tomato Side Dish

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Cookout Sides & Salads

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1 Review
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TheCollegeChef2

I used grape tomatoes, corn, zucchini, and red skin potatoes with basil, olive oil, and lemon juice! Delicious summer side dish !

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