Perfect for all season grilling. Healthy to boot!
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