2 lb (4-5 medium) red potatoes, cut into thick wedges
1 medium red onion, cut into thick slices
1/2 lb asparagus, trimmed
Instructions
In small bowl, combine lemon juice, mustard, rosemary, and salt.
Gradually whisk in oil. Reserve 1/2 c of dressing. use remaining
dressing to coat and baste vegetables.
Place potatoes and onions on well-oiled grid over medium coals.
Cover and grill, turning and basting frequently until tender, about
12-15 minutes. During last half of cooing, add asparagus. Baste
and turn frequently until tender.
Arrange potatoes on a platter. Chop asparagus and onion; sprinkle
over potatoes. Drizzle 2 T of reserved dressing over vegetables.
Serve remaining dressing on the side.
Originally Submitted
1/10/2011
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