Best 3 Grilled New Potatoes And Zucchini With Radicchio Goat Cheese And Aged Sherry Vinaigrette Recipes

**Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese, and Aged Sherry Vinaigrette: A Delightful Summer Treat**

As the summer sun shines brightly, it's time to explore the vibrant flavors of grilled vegetables. Our recipe for Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese, and Aged Sherry Vinaigrette is a symphony of colors and tastes that will tantalize your palate. This delectable dish combines tender new potatoes, succulent zucchini, and the slightly bitter radicchio, all grilled to perfection. The creamy goat cheese adds a tangy touch, while the aged sherry vinaigrette brings a delightful sweetness and acidity. Each bite offers a medley of textures and flavors, making this dish a perfect accompaniment to your summer gatherings or a light and refreshing meal on its own. So, fire up your grill and let's embark on a culinary journey with this extraordinary recipe.

Check out the recipes below so you can choose the best recipe for yourself!

AGED SHERRY VINAIGRETTE

Aged Sherry Vinaigrette image

Provided by Food Network

Categories main-dish

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

2 ounces pasteurized eggs*
2 ounces aged sherry vinegar
8 ounces canola oil
2 teaspoons Dijon mustard
1 teaspoon sugar

Steps:

In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

GRILLED ZUCCHINI, SCALLIONS AND NEW POTATOES

Grilled Zucchini, Scallions and New Potatoes image

Provided by Moira Hodgson

Categories dinner, easy, lunch, quick, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds new potatoes
6 small zucchini
6 scallions
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons thyme leaves

Steps:

Heat the grill. Slice the unpeeled potatoes into one-eighth-inch-thick rounds. Slice the zucchini into half-inch rounds. Toss the potatoes, zucchini and whole scallions with the olive oil. Season with salt and pepper.
Grill potatoes, zucchini and scallions, turning once, until they are tender and golden brown, about eight minutes.
Slice the scallions into two-inch pieces. Combined the grilled vegetables in a bowl and correct the seasoning. Add the thyme, toss and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 602 milligrams, Sugar 4 grams

GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE

GRILLED POTATOES AND ZUCCHINI WITH GOAT CHEESE, RADICCHIO, AND SHERRY VINAIGRETTE image

Categories Potato

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup Sherry wine vinegar
1 tablespoon Dijon mustard
3/4 cup plus 2 tablespoons olive oil
1 large shallot, minced
4 pounds red-skinned new potatoes (each about 1.5 inches in diameter), unpeeled
1 pound medium zucchini, cut into 1/2 inch thick rounds
3/4 pound radicchio, coarsely chopped (about 5 cups)
8 ounces chilled soft fresh goat cheese, coarsely crumbled (about 1.75 cups), divided
Chopped fresh chives

Steps:

Whisk vinegar and mustard in medium bowl. Gradually whisk in 3/4 cup oil, then shallot. Season with salt and pepper. (Can be made 1 day ahead, cover & chill). Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain; cool. Cut potatoes in half; place in large bowl. Add 1.5 tablespoons oil and toss to coat; sprinkle with salt and pepper. Combine zucchini and 1/2 tablespoon oil in medium bowl. Toss; sprinkle with salt and pepper. Prepare barbecue (medium-high heat). Working in batches, grill potatoes until golden, about 5 minutes per side. Transfer to bowl. Grill zucchini until beginning to color; about 3 minutes per side. Add to potatoes. Add 1/2 cup vinaigrette; mix gently. (Can be made 2 hours ahead. Let stand at room temp.) Mix radicchio into potato salad, adding more vinaigrette and salt and pepper, if desired. Mix in half of cheese. Sprilkle with remaining cheese and chives.

Tips:

Choose baby potatoes and young zucchini for optimal flavor and texture.

Slice the zucchini thinly and evenly so that it cooks quickly and evenly.

Toss the potatoes and zucchini in olive oil, salt, and pepper before grilling to help them caramelize and develop a nice crust.

Grill the potatoes and zucchini over medium-high heat so that they cook quickly and evenly.

Once the potatoes and zucchini are cooked, transfer them to a serving bowl and toss them with the radicchio, goat cheese, and aged sherry vinaigrette.

Serve the grilled new potatoes and zucchini immediately while they are still warm and the goat cheese is melted.

Conclusion:

This grilled new potatoes and zucchini with radicchio, goat cheese, and aged sherry vinaigrette is a delicious and easy-to-make side dish that is perfect for summer gatherings. The potatoes and zucchini are grilled until tender and slightly charred, and the radicchio, goat cheese, and aged sherry vinaigrette add a nice balance of flavors and textures. This dish is sure to be a hit at your next cookout or picnic.