Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Mediterranean Grilled Herbed Potato Salad With Grilled Vegetables
According to Technomic research, 24% of consumers prefer vegetables to be grilled.
Mediterranean Grilled Herbed Potato Salad With Grilled VegetablesPhoto courtesy of Idaho Potato Commission
Servings
24
24
Cuisine Type
- american
Menu Part
- salad
Main Ingredient
- Potatoes
- Vegetables
Chef Stephen Bello
South Nassau Communities Hospital
Oceanside, N.Y.
According to Technomic research, 24% of consumers prefer vegetables to be grilled. At South Nassau Communities Hospital, chef Stephen Bello satisfies that preference with a summery potato salad that features both grilled potatoes and grilled seasonal vegetables, enhanced with an herbed vinaigrette. The combo makes for a flavorful and colorful plant-forward dish.
Ingredients
Herbed vinaigrette
12 oz. olive oil
4 oz. white vinegar
3 oz. balsamic vinegar
2 tbsp. fresh lemon juice
4 garlic cloves, chopped
12 fresh basil leaves, chopped
2 tbsp. chopped fresh parsley
½ tsp. chopped fresh oregano
½ tsp. ground black pepper
½ tsp. salt
Grilled vegetables
2 eggplant, peeled and sliced 1/3-in. thick
2 zucchini or yellow summer squash, sliced ¼-in. thick
4 red bell peppers, sliced into 1-in. strips
4 green bell peppers, sliced into 1-in. strips
4 yellow bell peppers, sliced into 1-in. strips
2 red onions, sliced ½-in. thick
6 med. portabella mushrooms, stems removed and caps cleaned
1 lb. feta cheese, crumbled
2 cups Greek olives
6 lb. russet potatoes
2 med. fresh tomatoes, roughly chopped
Fresh oregano sprigs, for garnish
Steps
For vinaigrette: in large bowl, whisk all ingredients together until well blended. Set aside.
For grilled vegetables: Remove half the vinaigrette and place in hotel plan. Add eggplant, squash, peppers, onions and portabella mushroom caps; marinate for 2 hours.
Wash and steam potatoes until cooked but firm enough to slice; let cool. Cut into 1/8-inch-thick slices. Toss potatoes with remaining vinaigrette; refrigerate.
Preheat grill. Drain marinated vegetables, reserving vinaigrette. Grill vegetables until tender; cool. Cut grilled portabellas into strips.
In large glass bowl, place three-fourths the sliced potatoes and one-quarter each of the grilled vegetables, cheese and olives. Repeat three more times to create a layered effect.
Pour reserved vinaigrette over salad and garnish with chopped tomatoes, more feta cheese and oregano sprigs.
Photo courtesy of Idaho Potato Commission
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
