1 1/2 pounds medium size new red potatoes, scrubbed
2 Tbsp olive oil
1 garlic clove, minced or crushed
1 pound broccolini, rinsed and ends trimmed
2 medium size sweet onion, cleaned and cut into 1/2 inch thick rings
2 medium tomatoes, diced small
1/4 cup chopped cilantro
balsamic vinaigrette dressing
Preheat oven to 400 degrees.
Place whole scrubbed potatoes on a large baking sheet and drizzle with olive oil, sprinkle minced garlic and salt and pepper over potatoes, and mix a bit with your hands to coat potatoes thoroughly.
Bake potatoes in preheated oven at 400 degrees for 30 minutes; remove and allow to cool at room temperature just until you can handle them, then cut each in half and set aside.
While potatoes are cooking, blanch the broccolini by bringing a large saucepan of water to a rapid boil, then adding broccolini and letting cook for 1 minute; remove immediately and drop broccolini in an ice bath or put in colander under cold running water. Drain well and set aside.
Preheat your grill to medium high heat.
Toss or brush the potatoes, broccolini, and the sliced onions with olive oil.
When grill is ready, place the vegetables on the grate.
Cook the broccoli for 2 minutes, flip, cook 2 more minutes, then remove from grill to a bowl.
Cook the potatoes and onions for 4 minutes, flip, cook for 4 more minutes, then remove from grill to bowl with broccolini.
(Cooking times are estimated; it depends on the heat of the grill and the size of the vegetables. Remove vegetables when just fork tender and slightly charred.)
Allow vegetables to cool, then toss with the tomatoes and cilantro.
Drizzle balsamic vinaigrette over the salad and toss, taste and adjust adding more dressing and adding salt and pepper if desired.
Serve at room temperature. This will serve 6 to 8 people.