A riot of grilled yellow vegetables, tossed with tumeric
4 - 5 Yukon gold potatoes, chunked
3 small yellow zucchini
2 yellow bell peppers
1 large yellow onion
1 1/2 cups yellow cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons ground tumeric
Preheat grill to medium high. Microwave potatoes in a little water, partially covered, for 7 minutes, or until fork tender. Meanwhile, cut zucchini, bell pepper and onion into large chunks. Transfer potatoes to large bowl, along with other vegetables.
Place vegetable basket on the grill and brush bottom and sides with a little vegetable oil. Add vegetables, and grill about 25 minutes, shaking basket every so often.
Transfer vegetables to a large pot. Add tomatoes, olive oil, butter, salt, pepper and tumeric. Toss gently and heat through. Serves 6.