Grill Roasted Potato Salad

Ingredients

2 sheets (18”x20” each) heavy duty aluminum foil

6 medium red potatoes cut into 1” cubes

2 red or green bell peppers cut into thin strips

1 package (12 oz.) fresh mushrooms cut in half

3 tablespopons olive oil

4 cloves garlic, minced

2 teaspoons chopped fresh or 1 teaspoon dried rosemary

Salt and pepper to taste

1 package (8oz.) or 6 cups torn mixed fresh salad greens

Instructions

Preheat grill to medium-high.

Make a foil pan by shaping two layers of heavy duty foil over the outside of a 13x9x2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Place foil pan on a cookie sheet.

Cover potato cubes with water in large saucepan. Bring to a boil; cook for five minutes. Drain well. In large bowl, toss potatoes, pepper strips, mushrooms, oil, garlic, rosemary, salt and pepper until well coated. Spread mixture in foil pan. Slide foil pan from cookie sheet onto grill.

Grill 12 to 15 minutes in covered grill until crisped and browned stirring frequently. Slide foil pan from grill onto cookie sheet.

Toss roasted vegetables with salad greens and vinegar.