4 potatoes (4 oz. each)
1 lb. medium onions, quartered
1/4 c. olive oil
2 tbsp. red wine vinegar
2 tsp. Dijon mustard
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
1/2 pt. cherry tomatoes, halved

Prepare outdoor grill for barbecuing. Cut each unpeeled potato lengthwise in half; cut each half crosswise into three chunks. In a baking dish, microwave potatoes and 1/2 cup water covered, on high 7 to 9 minutes until slightly tender. Add onion wedges and microwave 5 to 7 minutes until both are tender. Meanwhile, in a large bowl, whisk oil, vinegar, mustard, oregano, rosemary, garlic, salt, and pepper. Arrange potatoes and onions on six metal skewers. Place skewers over grill and brush with oil mixture. Cook 8 to 10 minutes until browned, turning over halfway through cooking. In a large bowl, toss potatoes, cherry tomatoes, and remaining oil mixture. Serve warm or refrigerate and serve chilled. 6 servings. 210 calories per serving.