I found this recipe in
Food and Drinks Magazine before the start of summer. Since then this dish graced our table at least four times in the last five weeks. I made a big batch of this as a side dish when we were entertaining friends for a backyard BBQ 2 weeks ago and everyone enjoyed it. The lastest, I made it as an appetizer for me and hubby last night while watching the Olympics. This time, I served it with baked crunchy pita bread and paired it with cabarnet sauvignon.
Here's the recipe with some changes to suit our taste.
Ingredients {serves 4-6}:
1 small package baby potatoes
3 1/2 tbsp olive oil
Salt and pepper
4 Italian or fresh {not dried and cured} chorizo sausage
1 1/2 cups cherry tomatoes, cut in half
1 small red onion, thinly sliced
1/4 cup slivered pitted Kalamata olives
1/2 cup slivered basil leaves
1 1/2 balsamic vinegar
1 tbsp grainy or regular honey mustard
Procedure:
Oil grill and preheat barbecue to medium.
Place potatoes in a pot and add enough cold salted water to cover.
Boil just until tender {about 4 minutes}. Drain. Cut vertically in half.
Place potatoes in a medium bowl. Add 1 tbsp oil, salt and pepper. Stir to coat.
Meanwhile, place sausages on grill and turn occasionally until cooked through {about 15 minutes}.
Once potatoes are tossed with oil. skewer and arrange on grill or place in a grill basket.
Grill until tender. Transfer to large bowl.
Slice sausage and add to bowl with potatoes, tomatoes, onion, olives and basil.
Whisk remaining 2 1/2 tbsp olive oil with balsamic vinegar and mustard.
Toss with potatoes.
Add salt and pepper to taste.
Enjoy!
