These a few kinds of grilled vegetables together are absolutely delicious! Tossing them with a very light and flavorful sherry vinaigrette, definitely will be a hit on your table as a side dish.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
25 minIngredients
2
2
EACH
EACH
POBLANO PEPPERS
or bell peppers, grilled or roasted, peeled and seeded, slice into strips *
or bell peppers, grilled or roasted, peeled and seeded, slice into strips *
Directions
Preheat the grill over high heat.
Brush the boiled potatoes with olive oil, season with salt and pepper and grill until slightly charred, 2 to 3 minutes on each side.
Add the vinegar and mustard in a bowl, whisk until well mixed; then slowly whisk in the olive oil until well blended.
Season with salt and black pepper to taste.
Put the potatoes into the bowl with vinaigrette.
Put in the prepared peppers, onions and the parsley, and toss until well combined.
Serve and enjoy!
It can be served at room temperature or chilled.
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