Recipe: Grill Roasted Potato Salad (and how to make a foil grill pan)

GRILL ROASTED POTATO SALAD

2 sheets (18x20-inches each) Reynolds Wrap Heavy Duty Aluminum Foil
6 medium red potatoes, cut in 1-inch cubes
2 medium red or green bell peppers, cut in thin strips
1 package (12 oz.) fresh mushrooms, cut in half
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons chopped fresh or 1 teaspoon dried rosemary
Salt and pepper to taste
1 (8 oz.) package or 6 cups torn mixed fresh salad greens
Balsamic or wine vinegar

Preheat grill to medium-high.

Make a grill pan by shaping two layers of Reynolds Wrap Heavy Duty Aluminum Foil over the outside of 13x9x2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Place on cookie sheet.

Cover potato cubes with water in large saucepan. Bring to a boil; cook for 5 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 or until crisped and browned on medium-high in covered grill, stirring frequently. Slide foil pan from grill onto cookie sheet.

Toss roasted vegetables with salad greens and vinegar.

Servings: 4
Source: Reynolds Kitchens