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

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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.