Whenever people tell me they don’t like a certain vegetable, I always ask how they’ve had it. If they tell me boiled or steamed, then I don’t doubt their disdain for vegetables – at least when prepared that way.
If you really want to like a vegetable, I recommend roasting it or grilling it. Both methods bring out the sweet flavors of the vegetables and give them a great texture, too. They’re both incredibly easy and incredibly flavorful ways to enjoy vegetables. I can’t tell you how many vegetables I was convinced I hated (asparagus comes to mind) before preparing them this way.
With the great weather, though, now is the time to grill the vegetables rather than roast them. It’s always best to not heat up your house whenever possible, right? Plus, grilling is especially relaxing for me because my husband does it. 🙂 Sure, I still prepped the vegetables and made the dressing. But then I just sat back while he grilled up the vegetables and some Hungarian sausages. Definitely my kind of weeknight meal.
This is a really great, versatile recipe. Grilled corn is one of my favorites and, even though it’s starchy, I still decided to add potatoes to this salad because I like the two of them together. You can really grill any of your favorite vegetables, though, and make a great salad. The best part is this can be served at pretty much any temperature, making it great for potlucks and picnics.
Grilled Potato, Corn and Bell Pepper Salad
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1.5 lbs. small potatoes (I used small redskin)
2 ears corn
2 bell peppers (I used red), cut in half
1 large vidalia or red onion, cut in half or in quarters (thick slices)
salt and pepper
1/3 cup fresh chopped parsley
2 cloves garlic, finely minced or pressed
3 Tbsp. good quality balsamic vinegar
1 tsp. dijon mustard
1/4 cup good quality extra virgin olive oil
salt and pepper
Grill all the vegetables. Here’s what we did:
Scrub the potatoes and add them (whole) with cold water in a saucepan/pot. Bring to a boil, add some salt, and cook until JUST tender. A fork should be able to go into the potato, but it should still take a little effort. Cool them slightly and then slice them in half lengthwise.
Toss or lightly brush all the vegetables with a little bit of olive oil and salt and pepper. Then, start grilling. You’ll want to start the corn first, followed by the peppers and onions. Since the potatoes are pretty much cooked, they can go on last. Grill until there are noticeable char marks on the vegetables and the peppers and onions are tender.
Cut the corn off the ears, and slice the peppers and onions into strips. Combine all of that with the potatoes and the parsley.
Meanwhile, make the dressing. Whisk together the garlic and the balsamic vinegar, and stir in the dijon. Slowly drizzle the oil in, while continuing to whisk. Season to taste with salt and pepper. Lightly toss the vegetables with the dressing.