Cooking vegetables on the grill can really add a unique flavor. With the right preparation, you can create a truly memorable dish.
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243 per serving
- 2-1/4 pounds small, red-skinned new potatoes
- 6 tablespoons extra virgin olive oil
- 1/2 teaspoons kosher salt
- 1/2 cup water
- 2 teaspoons lemon zest
- 2 tablespoons fresh flat leaf parsley leaves, chopped
- 2 tablespoons fresh mint leaves, chopped
- 2 teaspoons fresh oregano or marjoram leaves, chopped
- 1/2 cup Picholine olives, pitted, coarsely chopped
- 3 ounces feta cheese, drained and crumbled
- black pepper, freshly ground
Preheat an oven to 400 degrees. Scrub the potatoes, cut them in half or in quarters depending on their size (they should be one-bite size) and place in a clay or metal baking dish. (Do not crowd the pan or they will take much longer to cook. The potatoes should be in a crowded single layer at most.) Drizzle with 1 tablespoon olive oil and sprinkle with salt. Add 1/2 cup of water by pouring into the corner of the baking dish. Cover tightly with foil and bake until tender, 30 minutes. (A knife inserted into the potato should encounter no resistance.) Cool slightly.
Preheat an indoor or outdoor grill until hot. Brush the grill with 1 tablespoon of olive oil and toss the potatoes with 2 tablespoons olive oil. Grill, turning occasionally, until they have grill marks, 5-7 minutes. Remove from the grill and place in a large serving bowl.
Add the remaining 2 tablespoons olive oil to the grilled potatoes, plus the lemon zest, parsley, mint, oregano and olives. Mix well. Add the crumbled feta. Season to taste with salt and pepper. Toss gently and serve warm or at room temperature.