Grilled vegetables and lovely Basil Parmesan Dressing take potato salad to the next level. Unfortunately, I can’t recall the inspiration for this recipe; it may be adapted or original.
8 oz (250 g) asparagus, trimmed
1 lb (500 g) fingerling or mini potatoes
1 yellow bell pepper, halved, seeded
1 tbsp (15 mL) extra virgin olive oil
Kosher salt + freshly ground pepper to taste
1 cup (250 mL) grape tomatoes, halved
1 recipe Basil Parmesan Dressing
1 sprig basil
Place grilling tray on grate and preheat barbecue to high.
In medium pan of boiling water on medium heat, blanch asparagus 1 minute. Using mesh scoop, transfer to strainer. Drain well, pat dry and transfer to large bowl.
Add potatoes to same pan on medium heat. When water returns to boil, cook potatoes 10 minutes, or until barely tender. Drain well. Return to hot pan 1 minute, shaking a couple of times, to evaporate excess moisture.
Add potatoes, shallots and bell pepper to bowl with asparagus. Drizzle with oil. Sprinkle with salt and pepper. Toss lightly to coat.
Transfer to grilling tray, reserving bowl. Reduce barbecue heat to medium, cover and grill, turning once, until tender, with char marks. This should take 5 to 20 minutes, depending on the vegetables. As each piece is done, transfer it to a platter.
When cool enough to handle, halve potatoes, cut asparagus into 1-inch (2.5 cm) segments, peel and cut bell pepper into 1-inch (2.5 cm) chunks, and quarter shallots lengthwise. Add to reserved bowl along with any juices from cutting board and platter. Add tomatoes. Drizzle with dressing to taste. (You may have some left over.) Stir gently to toss. Adjust salt.
Before serving, garnish with basil sprig.
Makes 4 to 6 servings.
Tested in Imperial