1 each red bell pepper and green bell pepper, cut into chunks
2 - 3 banana peppers, cut into chunks
1 large onion, peeled and cut into chunks
2 pounds baby red potatoes, halved
Your favorite salad dressing
Arrange chunks of red, green and banana peppers in grilling basket. Dry roast them on the grill until browned and tender.
Meanwhile, place potatoes in a medium bowl with a little water, loosely cover with plastic wrap, and microwave just until fork tender.
Transfer grilled peppers into a large, ovenproof bowl and keep warm in a very low oven. Arrange potatoes in the grilling basket and roast just a few minutes until lightly browned.
Add potatoes to the grilled peppers. Drizzle with your favorite dressing (a creamy Parmesan-pepper is highly recommended), toss gently and serve while still warm. Serves 3 – 4. A loaf of Pumpernickel-raisin bread is a nice complement.