Super simple and yet full of flavour, this is a great mid-week dinner that takes no time to prepare.
A few dozen baby new potatoes. You could mix it up with some of those multi-coloured ones if they are available.
Half a dozen hot Italian sausages.
Handful of grape tomatoes, halved.
Fresh basil, chopped
1 tbsp balsamic vinegar
1 tsp dijon mustard
S & P
Par-boil potatoes while preheating BBQ.
Drain taters and transfer to large bowl. Drizzle generously with EVOO and season with salt & pepper.
Transfer taters to a grilling basket on the hot grill. Keep the bowl aside for later.
Grill sausages, while turning taters frequently to ensure even crisping of the skin.
When cooked, remove sausages from grill and allow to rest to juices stay inside were they belong.
Remove taters from grill and return to the same bowl.
Whisk together 2 tbsp oil, balsamic and dijon.
Slice sausages and add them and the tomatoes and basil to the potatoes. Drizzle with balsamic dressing and toss to incorporate.
Serve with a funky salad of some sort.