Rating: 4.17 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

The potatoes taste best hot off the grill with the cool tomatoes, but they can also be served at room temperature.

Martha Stewart Living, August/September 1993

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brush potato slices lightly with oil and sprinkle with salt and pepper. Place on a medium-hot grill and cook, covered, 3 to 5 minutes on each side, or until tender.

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  • Slice tomatoes and arrange on plates along with potatoes, tucking basil leaves among them.

  • Drizzle with vinegar and additional oil, and sprinkle with salt and pepper to taste.

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Reviews

6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0