Grill Roasted New Potatoes with Onions, Mushrooms & Cambazola Cheese

Perfect for all season grilling. Healthy to boot!

Ingredients

• 1 large pot
• 1 grill basket or grill wok basket                            
• 2 lbs. mini potatoes
• 1 tbsp. salt
• 2 cups Cremini mushrooms, halved
• 1 medium sweet onion, sliced ½ inch thick rings
• 2 tbsp. Olive Oil
• 1 tbsp. Balsamic Vinegar
• 4 cloves garlic, minced
• Pinch red chili flakes
• ½ cup cubed cambazola cheese
• 1 tbsp. chopped fresh parsley
• 1 tsp. chopped fresh thyme

Instructions

Place potatoes in a large pot. Add enough cold water to cover potatoes completely. 

Cook over high heat until water comes to a boil. 

Add salt to the water and continue to cook until potatoes are just tender but still firm in the center, about 20-30 minutes. Drain well and transfer to a large bowl. Set aside allowing to cool slightly.

Preheat grill to medium heat, about 400-500 degrees F.

Add mushrooms and onions to the cooked potatoes.

Toss potato/mushroom/onion mixture with olive oil, balsamic vinegar, minced garlic and red chili flake and season to taste with salt and freshly ground black pepper.

Pour potato mixture into a grill basket.

Grill potatoes/onion/mushroom mixture for 8-10 minutes per side until lightly charred, tender and heated through. Carefully remove vegetables from grill basket and transfer to a large bowl.

Add cambazola cheese, parsley and thyme and season to taste with a little salt and freshly ground black pepper. Toss until the cheese starts to melt and get gooey. Serve immediately 

Serve with Tony Roma’s Baby Back Ribs

Serves 6-8