• 2 lbs. fingerling potatoes
• 6 cloves of garlic, crushed
• 1 bay leaf
• 4 bell peppers (red and/or yellow), stemmed and quartered
• 2 bunches of scallions, trimmed
• 5 Tbsp. extra-virgin olive oil
• 2-3 Tbsp. sherry vinegar
• 2 Tbsp. chopped fresh parsley
• Kosher Salt

Before grilling, you will need to start the veggies cooking in the kitchen. Place the potatoes, garlic and bay leaf in a saucepan with sufficient water to cover.

Season with salt to taste. Bring the water to a boil and then lower the heat to a simmer for about 5 minutes. Drain the saucepan and take out the bay leaf. Next, you will want to put the potatoes, scallions, and peppers in a large bowl.

Cut any large potatoes in half so that they are uniform in size. Drizzle with 2 tbsp of olive oil. Add more salt, and toss together.

Now, transfer your food to the grill, which should be set at medium heat. Vegetables cook quickly, so stay there and monitor their progress. You want the scallions and peppers to be charred and this will only take about 3 minutes for the scallions and 5-6 for the peppers. The potatoes will also cook for 5-6 minutes. Let cool for a minute when done cooking.

Then, you need to scrape the skin off of the peppers. Chop the peppers and scallions into large, bite-sized chunks.

Grab a serving bowl and put the grilled veggies and potatoes in it. Use up the rest of the olive oil and the vinegar by drizzling over the salad. Finish it off by sprinkling the parsley and a little bit more salt on top. Toss it all together and chow down on this hearty grilled salad.