RECIPE:
1 pound fingerling potatoes, cut into thirds
1 red onion, cut into bite-size pieces
1 yellow pepper, diced
Salt and pepper
3 T olive oil
2 T white wine vinegar
2 t Dijon mustard
1 clove garlic
1 t fresh thyme
2 T fresh basil
2 T fresh parsley
Toss first 3 vegetables in 1 T olive oil and salt and pepper. Grill on medium-low heat for 15 minutes, flipping often. Mix the dressing using 2 T olive oil, vinegar, mustard, garlic and thyme. Let the potatoes cool, toss them in the dressing and add fresh basil and parsley.
