A tasty variation on a theme.  The broiler in your oven is also an alternative to a grill pan for foods that will saute in a frying pan, such as vegetables. It’s also a substitute for cooking grilled chicken, steak, salmon and kabobs that will give it a charred surface — basically, it’s like grilling from the top instead of the bottom – but missing the smokey flavor.

Ingredients:

• 2 lb haricot vert, trimmed (fancy green beans)
• 48 fingerling potatoes
• 4 Tab kosher salt
• 1 ½ cups  red wine vinegar
• 8  Tab freshly squeezed lemon juice
• 8 Tab Dijon mustard
• 4  Tab clover honey
• Salt and freshly ground black pepper
• 4  c extra-virgin Greek olive oil, plus more for drizzling
• Canola oil, for grilling
• 1 ½ lbs feta, crumbled
• 1 1/2 c pitted kalamata olives
• 8  Tab lightly chopped fresh oregano
• Fresh parsley leaves, for garnish

Directions:

1. Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds.
2. Shock in ice water.
3. Drain well.
4. Chop in halves or thirds and reserve.
5. Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt.
6. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes.
7. Drain well, place on a baking sheet.
8. Let cool slightly.
9. Halve lengthwise.
10. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper.
11. Slowly whisk in the olive oil until emulsified.
12. Heat the grill to medium heat.
13. Toss the potatoes with canola oil and sprinkle with salt and pepper.
14. Grill until golden brown in spots, tossing occasionally, about 5 minutes.
15. Remove and toss with some of the vinaigrette.
16. Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl.
17. Toss with more of the vinaigrette.
18. Taste and season with salt and pepper if necessary.
19. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

Serves:  24

Source:  Bobby Flay