Chargrilled Potatoes topped with ripe cherry tomatoes, creamy mozzarella, and fresh basil. No gluten? No problem!
1-pound Yellow Potatoes, sliced ½ inch thick slices
2 tablespoons Extra Virgin Olive Oil
1 cup Cherry Tomatoes, cut into quarters
1 cup Ciliegine Mozzarella (Cherry sized Mozzarella), cut into quarters
¼ cup Red Onions, chopped fine
¼ cup Fresh Basil, Chopped
Salt and pepper as needed
Prep Time: 10min | Cook Time: 20min
Rinse, scrub, and slice the potatoes into ½ inch slices.
Place the potatoes in a pot and cover with water, just enough to cover them.
Place over high heat and bring to a boil. Reduce the heat to medium, and allow the potatoes to cook for 8-10 minutes or until they can be pierced easily with the tip of a knife. Drain the potatoes and arrange them on a plate.
Heat a grill pan or an outdoor grill to medium-high. Brush the potatoes with the olive oil and place on the grill for 3-5 minutes on each side or until grill marks are achieved. Remove from the heat and arrange the grilled potatoes on a platter.
In a medium-sized bowl combine the tomatoes, mozzarella, red onions and basil. Adjust the seasoning to your liking using salt and pepper. Top each potato plank with a spoonful of the tomato-mozzarella mixture and enjoy!
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