GRILLED POTATO AND ASPARAGUS

By akselden

Ingredients

• 3/4 cup olive oil
• 3 cloves garlic, minced
• Salt
• Freshly ground black pepper
• 3 pounds small red potatoes halved
• 1 bunch asparagus spears, trimmed and blanched
• 6 Roma tomatoes, halved
• 1 red onion, chopped
• 1 tablespoon chopped fresh rosemary
• 1/4 cup cider vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons chopped Italian parsley
• Freshly squeeze lemon juice
• Parmesan cheese, optional
• 4-6 slices prosciutto, chopped

Preparation

Step 1

To Grill Vegetables:
Prepare medium-hot fire. In mixing bowl, combine 2 to 3 tablespoons olive oil, 2 minced garlic cloves and salt and pepper to taste. Add potatoes and toss well. Place on oiled grill 4-6 inches from coals. Cook potatoes, turning and moving occasionally, about 15-20 minutes, or until potatoes are lightly browned and just tender when pierced with fork. Brush asparagus and tomato halves with olive oil marinade. Season to taste with salt and pepper. Place on grill over medium-hot fire and cook 5 minutes, turning once.
To Serve Vegetables:
In mixing bowl, combine, remaining minced garlic, red onion, rosemary, vinegar, mustard, remaining olive oil, parsley and lemon juice. Add hot potatoes and asparagus. Toss to coast well. Serve ton large platter. Top with prosciutto and surround with grilled tomatoes. Sprinkle with lemon juice and Parmesan cheese.