Grilled Potatoes Zucchini With Goat Cheese Radicchio Sherry Vinaigrette Recipes
GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE
Steps:
- Whisk vinegar and mustard in medium bowl. Gradually whisk in 3/4 cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead, cover & chill). Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1.5 tablespoons oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and 1/2 tablespoon oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color; about 3 minutes per side. Add to potatoes. Add 1/2 cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temp.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprilkle with remaining cheese and chives.
GRILLED CHEESE POTATOES
Thes are so delicious! We grill out a lot and have these quite often because they are a favorite with our family and with guests. This recipe was submitted by Bearly Smokin' in the KC Barbeque Society cookbook.
Provided by Dine Dish
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brush large sheet heavy duty foil with oil (or spray generously with cooking spray).
- Place potatoes and onion in center of foil.
- Add butter, swiss cheese, parmesan cheese, garlic powder, salt and pepper; mix gently.
- Fold and seal foil; double wrap with heavy duty foil.
- Grill over hot coals for 25 minutes per side.
Nutrition Facts : Calories 615.3, Fat 30.3, SaturatedFat 18.3, Cholesterol 78.9, Sodium 311.7, Carbohydrate 72.8, Fiber 7.8, Sugar 6.2, Protein 14.7
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