Grilled Broccoli Potato Salad

Come summer, I’m likely to grill just about any vegetables and throw them together with potatoes or pasta and a mustardy vinaigrette. While this round of goodness included broccoli, you could swap in cauliflower, green beans, or zucchini if those are in your fridge. Tarragon or chives or parsley or mint might sit in for the basil. You can add more olive oil; I kept this light for dietary and health considerations. I'm partial to a stove top grill some nights but an outdoor grill will work just fine. You might want to use a grill pan so smaller pieces don't slip through the grates.

4 servings

Ingredients

½ pound broccoli (about one crown), trimmed and cut into florets
6 large button mushrooms, trimmed and cut into quarters
Extra virgin olive oil
Kosher salt and fresh ground pepper
12- ounces (10-12, 1–2-inch) new red potatoes with peels left on, cut in half (cut into quarters if large)
1 large sweet potato, peeled and cut into 1–2-inch dice
1 yellow bell pepper, sliced into ½-inch strips
½ small red onion, sliced thinly
2 small radishes, sliced thinly (optional)
1 tablespoon Dijon-style mustard
2 tablespoons red wine vinegar or more to taste
Generous pinch crushed red pepper or more to taste
2 cloves garlic, minced
2 tablespoons julienne basil or to taste
2 cups salad greens-your choice
6 cherry tomatoes for garnish

Instructions

HEAT A STOVETOP GRILL PAN over medium-high heat for two minutes.
TOSS THE BROCCOLI AND MUSHROOMS with a tablespoon or so of olive oil along with ¼ teaspoon each salt and pepper in a large bowl. Turn the broccoli and mushrooms out into the hot grill pan in an even layer, cover partially with a large lid, and grill, turning a time or two, until tender – 10-12 minutes. Turn out onto a plate and set aside.
MEANWHILE, MICROWAVE THE POTATOES: Place cut potatoes in one layer in a microwave-safe container, add about ½ inch water, cover, and microwave on high for 3 minutes or until nearly tender. Drain well and pat dry with paper towels.
ADD DRAINED POTATOES to the now empty large bowl. Drizzle with a tablespoon or so of olive oil and toss with ½ teaspoon each kosher salt and fresh ground pepper.
TURN THE POTATOES out in an even layer into the hot grill pan (when the broccoli and mushrooms are done) and grill until there are dark grill marks on one side. Turn and grill on the other side until grill marks appear and potatoes are tender.
ADD THE POTATOES ALONG WITH THE RESERVED BROCCOLI AND MUSHROOMS back into the large bowl and stir in the bell peppers, onions, radishes (if using), red wine vinegar, garlic, Dijon-style mustard, crushed red pepper, and basil. Mix well, taste, and adjust seasonings, including the vinegar. Line a serving platter with salad greens. Spoon the salad onto the platter evenly and garnish with cherry tomatoes on top.
Serve at room temperature. Store well-covered for 3-4 days in the refrigerator. Do not freeze. If making a day ahead, don’t add basil or cherry tomatoes until ready to serve.