Grilled Broccoli and Potato Salad

[Guest guest]

Grilled Broccoli and Potato Salad

 

 

4 large russet potatoes -- cut into wedges

1 bunch broccoli -- cut into spears

3 red bell peppers -- cut into quarters

1/2 cup olive oil

Salt

Black pepper

 

Steam or microwave potato wedges until just done.

Rinse with cold water and drain completely. Steam or

microwave broccoli spears until bright green, but

still crunchy, about 3 minutes. Rinse with cold water

and drain completely. Combine potatoes, broccoli and

red peppers in a large bowl. Pour olive oil over, and

toss well to coat.

 

Meanwhile, prepare grill (medium heat). Place

vegetables on grill and cook until potatoes are

slightly browned and peppers are softened, about 4

minutes per side. Put vegetables in serving bowl and

toss with olive oil, salt and black pepper to taste.

Serve warm or at room temperature.