Grilled Idaho® Potato Ratatouille Salad | Idaho Potato Commission

Ingredients

• 2 pounds large Idaho® potatoes
• 1 medium eggplant
• 1 medium zucchini
• 2 medium yellow squash
• 4 portobello mushrooms, stems removed
• 1 green bell pepper
• 1 red bell pepper
• 4 plum tomatoes, halved lengthwise
• 4 onions, peeled and halved from top to bottom
• 2 heads of garlic (optional)
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste
• 2 teaspoons fresh thyme leaves or snipped chives (optional)