Grill-Roasted Potato Salad

6 medium red potatoes, cut into 1-inch cubes
2 red or green bell peppers, cut into thin strips
12 oz. package fresh mushrooms, halved
3 T. olive oil
4 cloves garlic, minced
2 t. chopped fresh or 1 t. dried rosemary
Salt and pepper, to taste
8 oz. package or 6 C. torn mixed fresh salad greens
Balsamic or wine vinegar

Preheat grill to medium-high.

Make a foil pan by shaping two layers of heavy-duty aluminum foil over the outside of a 13 x 9 x 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with 1-inch sides.

Place foil pan 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 preheated grill. Grill 12 to 15 minutes in covered grill until crisped and browned, stirring frequently. Slide foil pan from grill onto cookie sheet. Toss roasted vegetables with salad greens and vinegar.
 

Picnic Basket From Kim of Kim's Whim