Prepare the grill. Preheat the oven to 400 degrees. Toss the potatoes in a baking dish with a little olive oil and sprinkle with a few pinches of salt and pepper. Cover and roast until tender, about 35 to 40 minutes. Set aside to cool. Cut the potatoes into halves, or quarters if large, then slide them onto skewers for grilling. (Skewers wont be necessary if the grill grates are close together.) While the potatoes are roasting, remove the stem ends from the beans and cut them in half diagonally or leave whole if theyre small. Bring a small pot of water to a boil and add 1/2 teaspoon salt. Drop the beans into the water and cook until just tender, about 3 to 4 minutes, depending on their size. Rinse under cold water and set aside to drain. Cut the cherry tomatoes into halves or leave whole if small. Wash the salad greens if youre using them and dry them in a spinner. Make the vinaigrette. Place the potatoes on the grill, cut side down, and grill until theyre golden and crisp and defined grill marks appear. Slide the grilled potatoes from the skewers and toss them with the beans, cherry tomatoes, and vinaigrette. Adjust the seasoning, if needed, with a splash of Champagne vinegar and salt and pepper. Loosely arrange the greens on a platter, spoon the vegetables over, and garnish with the olives. Serve 4. Basil-Garlic Vinaigrette: Combine all ingredients in a blender and blend until smooth. Makes about 1/2 cup copyright Annie Somerville, author of Fields of Green (Bantam). Recipe by: Good Morning America
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|Serving Size: 1 Serving (1398g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2965 (82%)|
|Amt Per Serving||% DV|
|Total Fat 329.5g||439 %|
|Saturated Fat 47.4g||237 %|
|Monounsaturated Fat 159g|
|Polyunsanturated Fat 108g|
|Cholesterol 0mg||0 %|
|Sodium 211.6mg||7 %|
|Potassium 3846.3mg||101 %|
|Total Carbohydrate 158.8g||47 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 138.1g|
|Protein 18.8g||27 %|
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Calories per serving: 3612
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