Ingredients
- 1 1/2 Pounds Baby Red Potatoes Cut in half
- 3/4 Pound Green Beans Snap in half if they are long
- 1 Cup Sliced Onions A mixture of varieties is nice
- 1/3 Cup Olive Oil Divided
- Pepper & Salt To taste
- Juice of one lemon
- 2 Tbsp. Whole Grain Mustard
- 2 Tbsp. Chopped Rosemary Or the herb(s) of your choice
- 2 Cloves Garlic Grated
Servings:
Instructions
- Steam the potatoes for 5 – 7 minutes or until they are barely tender. Set aside.
- Blanch the beans in boiling water for 2 -3 minutes until barely tender. Remove from pan and plunge them into an ice water bath. Drain and set aside.
- Combine the potatoes, beans, and onions in a large bowl. Add a bit of the olive oil and some salt and pepper and toss to coat everything evenly.
- Spray a grill basket with non-stick spray and set on a grill over medium/high heat. Spread the potato mixture evenly in the basket.
- Cook, tossing occasionally until the potatoes are golden and tender and the beans are tender with a bit of crunch. How long this will take depends on your grill. Don’t go too far away.
- When the vegetables are cooked place them in a large bowl.
- Combine the remaining olive oil and the rest of the ingredients in a small bowl and whisk until blended. Pour the dressing over the veggies and toss to coat. Serve warm or at room temperature.
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