6 lg red potatoes cubed
4 ears corn
1 lg red onion cut into strips
4 tbsps sun-dried tomatoes oil-packed minced
dash Kosher salt
2 tbsps fresh rosemary minced
dash cayenne pepper
4 ozs baby spring greens or arugula
2 tbsps white wine vinegar
2 tsps Dijon mustard
2 tsps sugar
1/2 teaspoon Kosher salt
freshly ground black pepper
6 tbsps oil from sundried tomatoes
1 tablespoon fresh herbs (basil is good) chopped
Cut potatoes in cubes and place in ziplok bag with onions. Drizzle with olive oil & sprinkle with Kosher salt, pepper, 2 tbsp rosemary and dash of cayenne. Seal bag and toss to mix. Spray grilling basket with Pam, and cook on hot setting of gas grill for 6 minutes with lid down. Stir and cook 10 more minutes. Turn heat to low and cook 6-10 minutes longer, or till potatoes are tender.
Microcook corn on cob 8 minutes. Finish cooking on grill till corn is roasted and done, about 6 minutes. Cut corn from the cob.
While potatoes & onions are still warm, combine them with the corn and sundried tomatoes. Toss all but 2 tbsp of the vinaigrette with the potato-corn mixture. Toss the remaining vinaigrette with the baby spring greens. Place greens on plates and top with potato mixture. Serve at room temperature.
Serving Ideas: Delicious with Grilled Pork Tenderloin