Grilled New Potatoes and broccoli with Greek garlic
sauce
1-1/2 lb. tiny red- or
white-skinned potatoes, cooked until tender
1 lb. broccoli rabe, trimmed
1/3C olive oil missed with
1 tsp. spice rub of choice
salt and pepper to taste
3 Tbsp. Italian parsley,
coarsely chopped
Greek garlic sauce
1 medium red-skinned
potatoes, cooked, peeled and chopped
1C day old crustless bread
1/2C blanched almonds
4 garlic cloves, peeled
3 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
salt and pepper to taste
1/3C olive oil
2 Tbsp. Italian parsley
1/3C kalamata olives,
chopped
In a food processor,
combine the potato, bread, almonds, garlic, lemon juice, vinegar, salt and
pepper and 2 tablespoons of water.
Process until fairly smooth. Add
more water if necessary. With the
machine running, gradually add the oil.
Season with salt and pepper to taste.
Stir in Italian parsley and olives.
Divide the potatoes among
5 or 6 flat metal skewers and brush with ½ of the olive oil/spice mixture. Grill, turning occasionally, until the
potatoes are crisp and brown on all sides, about 12 minutes. Toss the broccoli rabe with remaining olive
oil/spice mixture. Grill until tender,
turning occasionally. Spoon the garlic
sauce into the center of a serving platter and drizzle with olive oil. Slide the potatoes from the skewers and
arrange them around the sauce along with the broccoli rabe and olives. Season with salt and pepper and sprinkle with
Italian parsley.
MAKES: 6 servings
