Recipe courtesy of Alain Bossé

Ingredients:

• 6 medium potatoes, washed and quartered
• 1 medium white onion, thinly sliced
• 2 tbsp olive oil
• 1/4 cup cold butter
• Salt and pepper
• 1 pineapple, peeled, cored and cut into lengths
• 12 grape or cherry tomatoes
• 1 medium zucchini, cut in 1 inch chunks
• ¼ cup olive oil
• ½ cup fresh basil, chopped

Directions:

1. Place potatoes and onions on a large piece of foil and toss with olive oil.
2. Dice chilled butter and scatter over potatoes. Top with onions, salt and pepper. Seal foil forming a flat envelope. Place on upper rack and cook for 30 minutes.
3. Open foil and pierce potatoes, if hard re-seal and continue to cook, if fork tender reseal and set aside.
4. Toss pineapple, tomatoes and zucchini in the olive oil and grill over medium high heat, turning until heated through and the natural sugars have caramelized.
5. Remove from heat, cut pineapple into bite size pieces and toss pineapple, tomatoes, zucchini and basil with potatoes. Add more salt and pepper to suit your preference.