Grilled Avocado with Marinated Tomato Salad, and Grilled potatoeswith Parmesan, Garlic, and Rosemary

I am offering the 2nd and 3rd grilling suggestions today, and wanted to let my dear readers know that I am leaving today on vacation to Birch Bay (Blaine, WA), and won't be back til Thursday. I will TRY to write, but if not, please enjoy scrolling through past entries!
(both of these recipes serve 4)

Marinated Tomato Salad:
1/4 cup EVOO
2 T. sherry or white wine*vinegar
1 T. Dijon mustard
1/2 kosher* salt
Freshly ground pepper
1/4 red onion, very thinly sliced lengthwise
6 large basil leaves, very thinly sliced
2 t. capers, drained and crushed
2 garlic cloves, minced
2 pints ripe grape or cherry tomatoes, halved

In a non-reactive bowl, whisk together 1st 5 ingredients. Stir in the onion, basil, capers, and garlic. Gently fold in the tomatoes. Cover and refrigerate at least 3 hours before serving, and up to overnight.

Grilled Avocados:
2 large ripe avocado, cut lengthwise, seeds remove, and peeled

Place cut side down on oiled grill for 1 min. Turn and cook another min.

Salad Assembly:
Place grilled avocados on a serving plate. Spoon the tomato salad over the avocados and serve immediately.

Grilled Potatoes with Parmesan, Garlic, and Rosemary:
2 large baking potatoes
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese (from a wedge, not the powdered kind*)
1 T. mince garlic
2 t. chopped fresh rosemary leaves
Kosher* salt and freshly ground pepper

Cook the potatoes: Prick several times all over with a fork. Place the potatoes on a paper towel in the microwave. Cook on high or 5 min. Prick with a knife to see if they are just tender (do not overcook or they will fall apart on the grill), cooking an additional min. at a time, if needed. The potatoes can also be cooked on a baking sheet in a 400 degree oven for an hour or so until tender. Set the potatoes aside and cool to room temp. While potatoes are cooling, make the spread: In a bowl, whisk together the mayo., Parm., garlic, and rosemary. Season with 1/2 t. salt and several grinds of pepper, to taste. Cut the cooled potatoes crosswise into 1" thick slices. Liberally brush the spread on each cut side of slices. Heat a grill to med.-high until hot. Place the potato slices on the grill racks. Grill 1-2 min. then rotate with tongs to get good grill marks. After another min. or so, flip over and grill for a few min. then rotate. Remove to a place, and cool slightly before serving.

"Work hard, be kind, and amazing things will happen." ~ Conan O'Brien

Happy Friday!!!!!

Love,

Machete Milletti