Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette
Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette might be just the side dish you are searching for. This recipe serves 4. One serving contains 772 calories, 11g of protein, and 61g of fat. The Fourth Of July will be even more special with this recipe. A mixture of canolan oil, olive oil, salt and pepper radicchio, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Watch how to make this recipe.
Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste. Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side.
Brush radicchio with oil, put on the grill and cook until lightly charred. While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette. Season with salt and pepper, to taste.
Transfer the potato mixture to a platter and top with the goat cheese.
Drizzle with more of the dressing and sprinkle with chopped chives.