1/2 pounds red potatoes, cut into 2-inch pieces
1 red onion, cut into 1/2-inch-thick rings
4 tablespoons extra virgin olive oil
1/2 cup leaf parsley, chopped
1 tablespoon balsamic vinegar
kosher salt and pepper
Set the grill to medium heat.
Toss the potatoes, onion, and 2 tablespoons of the oil in a bowl.
Arrange the potato in a line on the grill and cook, turning from time to time, until tender and somewhat burned, around 15 minutes. Transfer to a dish.
Add the parsley, hot or at room temperature. Enjoy!