Grilled Potatoes or Peppers with Garlic

[Guest guest]

Grilled Potatoes or Peppers with Garlic

Yield: 4 Servings

 

1 1/2 lb Small new red potatoes; scrubbed and cut into 1 1/2 " pieces Or

6 Bell peppers assorted colors, cleaned and quartered

4 Cloves garlic; unpeeled

4 tb Olive oil; divided

1/2 tsp Salt; divided

4 Sprigs rosemary

1 tb Vinegar

2 tsp Dijon-style mustard

1/4 tsp Pepper

2 Scallions; thinly sliced

 

Preheat grill or oven to 450°.

 

Make a tray of heavy aluminum foil large enough to hold the potatoes in

a single layer; oil or grease a 13x9x2 " roasting pan.

 

Toss potatoes with garlic, 1 tablespoon oil, and 1/4 teaspoon oil. Spoon

into foil tray in a single layer; top with rosemary.

 

Cook over medium-hot coals, covered, turning occasionally, 25-30 minutes

until tender and

crisply browned or roast, stirring occasionally, until tender and

browned.

 

Blend vinegar, mustard, remaining salt, and

pepper; whisk in oil. Squeeze garlic from skins into dressing; mash

slightly. Discard woody stems from rosemary. Stir in potatoes and

onions. Serve warm.