Grill Roasted Potato Salad

Recipe Ingredients

2		Sheets Reynolds Wrap Heavy Duty Aluminum F - (18" by 20" ea)
6		Red potatoes - cut 1" cubes (medium)
2		Red or green bell peppers - cut thin strips
1		Fresh mushrooms - (12 oz) - cut in half
3 tablespoons	45ml	Olive oil
4		Garlic cloves - minced
2 teaspoons	10ml	Chopped fresh rosemary
		= (or 1 tspn dried rosemary)
1		Torn mixed fresh salad greens - (8 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Balsamic or wine vinegar - to taste

Recipe Instructions

Preheat Sunbeam or GrillMaster grill to medium-high.

Make a foil pan by shaping two layers of heavy duty foil over the outside of a 13- by 9- by 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Place foil pan on a cookie sheet.

Cover potato cubes with water in large saucepan. Bring to a boil; cook for 5 minutes. Drain well.

In large bowl, toss potatoes, pepper strips, mushrooms, oil, garlic, rosemary, salt and pepper until well coated. Spread mixture in foil pan. Slide foil pan from cookie sheet onto grill.

Grill 12 to 15 minutes in covered grill until crisped and browned, stirring frequently. Slide foil pan from grill onto cookie sheet.

Toss roasted vegetables with salad greens and vinegar.

This recipe yields 4 servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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