Ingredients

4 to 6 red potatoes (about 1 pound), cut into 1/4-inch-thick slices

Extra-virgin olive oil

Salt and freshly ground pepper

2 to 3 large, ripe tomatoes (enough for 12 slices)

16 fresh basil leaves, half green and half purple basil, if available

Balsamic vinegar

Preparation

Brush potato slices lightly with oil and sprinkle with salt and pepper. Place on a medium-hot grill and cook, covered, 3 to 5 minutes on each side, or until tender.

Slice tomatoes and arrange on plates along with potatoes, tucking basil leaves among them.

Drizzle with vinegar and additional oil, and sprinkle with salt and pepper to taste.