For a perfect lazy summer Italian Sunday dinner I grilled the tiny peewee potatoes, green beans and onions. The fresh cherry and grape tomatoes are sliced in half and mixed in with all of the vegetables and olives. A few fresh herbs of rosemary, oregano, thyme, and basil in small amounts really perks up the salad. A drizzle of your favorite vinegar is added just before serving. Today I added about a teaspoon of Tuscan Herb Olive Oil from my special stash, it really is intense and a little goes a long way so not many fresh herbs are necessary.
A good make ahead recipe and take along salad. —ibbeachnana
of mixed baby tomatoes, or you can use wedges of regular fresh tomatoes
fresh or frozen whole green beans, grilled
peewee potatoes, halved, grilled
red onion sliced and grilled
pitted oil cured olives
mixed lettuces, Romaine, arugula and butter lettuce
teaspoon chopped capers.
Fresh herbs of your choice
Red or white wine vinegar
salt and pepper
about 3-4 tablespoons of olive oil for grilled vegetables and salad
In This Recipe
Parboil the potatoes, be sure they are still a little firm, cut in half. Season all of the vegetables before grilling with olive oil, salt, and pepper. Grill, turning every now and then to get a little char. Toss the grilled vegetables with the tomatoes, drizzle a little olive oil. Prep lettuces and chill until serving time. Just before serving toss the vegetables with the lettuce season with red or white wine vinegar and fresh herbs...one night I will try balsamic vinegar