Yield: 4 open-faced sandwiches or 8 side dish servings.
4 medium russet potatoes, washed
As needed olive oil
To taste salt, pepper or seasoned salt
To taste assorted fresh herbs, chopped or dried herbs
4 medium Japanese eggplants (or small regular eggplants), sliced lengthwise 1⁄2” thick
1 medium zucchini, sliced lengthwise ¼” thick
1 medium yellow summer squash, sliced lengthwise ¼” thick
1 medium sweet red or orange pepper, seeded, quartered
1⁄3 cup olive oil
1 small onion, sliced ½-inch thick
To taste salt, black pepper
1⁄4 to 1⁄3 cup bottled vinaigrette salad dressing
4 Tbsps. grated Gruyere, aged Gouda, homestead-style cheese or shredded fontina, optional
For the potato "steaks": Preheat grill. Slice potatoes lengthwise into 3/4-inch-thick pieces, place in a medium bowl, and drizzle with some olive oil. Season with salt, pepper and desired herbs mixing lightly to spread seasonings throughout. Place steaks on hot grill, and cook for 21⁄2 minutes per side. Remove from grill and brush with the oil and seasonings remaining in the bowl, if desired, to keep "steaks" from sticking. Reserve.
For the vegetables: Brush eggplant, zucchini, squash and sweet peppers with some of the olive oil.
Skewer onion slices through the sides onto a long metal skewer; brush with some olive oil. Season all vegetables with salt and pepper. On uncovered grill, grill vegetables over medium coals for 6 to 7 minutes. Turn; cook another 4 to 5 minutes. (If some of vegetables cook faster than others, move to a cooler corner of the grill while completing the recipe.)
Place prepared potato steaks on grill; cook "steaks" and vegetables for 2 to 21⁄2 minutes more or until all are tender.
To serve: Drizzle the eight largest potato steaks with vinaigrette; top with the grilled vegetables. If desired, top each with 1/2 Tbsp. of the grated cheese. Serve two open-faced sandwiches per person, using smaller "steaks" on the side. Or, serve one open-faced sandwich as a side to grilled meat or poultry.
Recipe from Wisconsin Potatoes