Grilled New Potatoes and Zucchini with Radicchio, G

Name: Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small red new potatoes, parboiled until soft; 2 medium zucchini, scrubbed; Canola oil; Salt and freshly ground black pepper; 1 large head radicchio, quartered; 1/2 cup aged sherry wine vinegar; 1 small shallot, finely chopped; 1 tablespoon Dijon mustard; 2 teaspoons honey; 3/4 cup extra-virgin olive oil; 4 ounces goat cheese, crumbled; Chopped chives

Servings: persons

2 pounds small red new potatoes, parboiled until soft
2 medium zucchini, scrubbed
Canola oil
Salt and freshly ground black pepper
1 large head radicchio, quartered
1/2 cup aged sherry wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
2 teaspoons honey
3/4 cup extra-virgin olive oil
4 ounces goat cheese, crumbled
Chopped chives

1
Heat the grill to high.
2
Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste.
3
Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side.
4
Brush radicchio with oil, put on the grill and cook until lightly charred.
5
While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined.
6
Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
7
Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette.
8
Season with salt and pepper, to taste.
9
Transfer the potato mixture to a platter and top with the goat cheese.
10
Drizzle with more of the dressing and sprinkle with chopped chives.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds small red new potatoes, parboiled until soft, 2 medium zucchini, scrubbed, Canola oil, Salt and freshly ground black pepper, and more.

Yes, Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions