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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
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