Idaho® Potato Napoleon with Grilled Vegetables | Idaho Potato Commission

Idaho® Potato Napoleon with Grilled Vegetables | Idaho Potato Commission

idahopotato.com

Lightly coat the peppers, onion slices, summer squash and zucchini with olive oil, season with salt and pepper. Grill until al dente. Remove skin from peppers. Julienne vegetables, and keep separate....

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Ingredients

  • 12 oz Fresh Idaho Russet Potato - 70 ct
  • 2 oz leeks (fine dice)
  • 2 oz red pepper
  • 1 1/2 oz yellow pepper
  • 1 oz orange pepper
  • 2 oz fresh spinach
  • 1 oz summer squash (sliced)
  • 2 oz red onion (sliced)
  • 1 oz zucchini squash (sliced)
  • 1 ea plum tomato (fine dice)
  • 1/4 oz garlic (minced)
  • 1 1/2 oz Kosher salt
  • 1/2 oz black pepper
  • 1 oz white wine
  • 2 oz olive oil
  • 1/4 oz parsley chopped

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