Winter Grilling: Bringing a taste of the Summer to the table.

Ingredients

• 12 ozs Dutch baby yellow potatoes, fingerlings, or other small new potatoes, rinsed and drained
• 8 ozs cherry or grape tomatoes, rinsed and drained
• 4 tbls olive oil, divided
• salt and black pepper
• 1 small red onion, halved and sliced 1/4-inch thick
• chipotle pepper sauce (or other hot sauce)

Instructions

Pierce each potato with a knife and place them in a single layer in a baking dish. Cook them in the microwave at full power for 3 to 4 minutes (depending on the size of the potatoes), turning once or twice, until tender (but not mushy). Transfer the potatoes to a mixing bowl and add the tomatoes. Drizzle the vegetables with 2 to 3 tablespoons of the olive oil and season them with salt and pepper. Toss to coat with the oil and spices. Place the sliced onion in a separate bowl, drizzle with the remaining olive oil, season with salt and pepper and toss to coat.

Heat a grill basket over high heat on a gas grill, or over hot charcoals. Place the onions in the basket and cook for about 2 minutes to soften them, turning occasionally. Add the potatoes and tomatoes, cover and continue cooking, turning once or twice, until the potatoes begin to brown and the tomatoes are soft and lightly charred, 2 to 3 minutes. Transfer the vegetables to a serving bowl and sprinkle with chipotle pepper sauce. Toss to coat. Serves 4.

Added Tuesday, Feb. 23, 2010