1 (0.7 oz envelope) dry Italian salad seasoning mix
1/4 cup white balsamic vinegar
1/4 cup olive oil
2 lbs red potatoes, halved
1 lb green beans, halved
1/4 cup chopped red onion
1/4 cup chopped fresh basil

Prepare grill for indirect heating.

In a small bowl, combine salad dressing mix, vinegar, and oil until blended. In a large bowl, toss potatoes with 3 tablespoons dressing. Place potatoes on grill, cover, grill, turning once, 9-minutes per side.

Cool slightly, cut into 1-inch chunks. Bring a large pot of salted water to a boil over high heat, add beans.

Cook until just tender, 3-4 minutes. Drain, rinse under cool water, drain well.

In a large bowl, toss potatoes, beans, onion, and basil with remaining dressing.

Submitted by: Sherry Monfils