Photo: Kana Okada; Styling: Sara Quessenberry
Makes 4 servings

How to Make It

Heat grill to medium.

Toss the potatoes, onion, and 2 tablespoons of the oil in a bowl. Arrange in a single layer on the grill. Grill the potatoes and onion, turning frequently, until they are tender and slightly charred, about 15 minutes.

Transfer to a bowl. Add the parsley, vinegar, the remaining 2 tablespoons of oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper and toss to coat.

Serve warm or at room temperature.

Ratings & Reviews

JennySmith's Review

June 16, 2011
I used a grill pan for this and also included some cherry tomatoes and zucchini in with the mix. I did not use parsley, but did use the balsamic dressing at the end. All in all, I felt that this dish was ok, but probably not one I would make again. The potatoes were a bit too hard, but the zucchini, tomatoes and onion tasted great! I served with steak & salad.