Recipe Ingredients

1 1/2 lbs each Yukon Gold and sweet potatoes, peeled, and cut into 1-inch (2.5 cm) chunks 750 g
3 peppers: a yellow, a red and a green
1 red onion, sliced into ½-inch (1 cm) thick rings
1/4 cup Compliments Extra Virgin Olive Oil 60 mL
1/4 cup Compliments Balance Mayonnaise Style Dressing 60 mL
1 tbsp Compliments Sensations Aged Balsamic Vinegar of Modena 15 mL
1/4 tsp each salt and pepper 1 mL
4 green onions, chopped
 

Recipe Directions

  1. Preheat barbecue to medium-high. Cook potatoes in boiling salted water until tender but firm, about 14 minutes. Drain and cool slightly.
  2. Toss peppers in 1 tsp (5 mL) olive oil. Place on grill, close lid and cook until skins have blistered, turning once, about 8 minutes. Place in a bowl, cover with plastic and let cool. Peel and seed peppers. Cut into bite-sized pieces.
  3. Separately toss onions and potatoes with 1 tsp (5 mL) olive oil each. Place onions in a grill basket and cook for 5 minutes. Add potatoes and cook until tender and nicely charred, another 5 minutes; turning as needed.
  4. Add potatoes and onions to peppers along with remaining oil, mayonnaise, balsamic vinegar, salt, pepper and green onions, toss.