Grilled Veggies and Potato Salad

We don't always go along with traditions, but on this July 4th, like most of the rest of America we did fire up the grill. Our grill is actually quite a tiny pathetic little thing but it was free (thanks Judy!) and we break it out every once in a while. What inspired this round of taking match to charcoal was the sauce we still have left over from our BBQ Tofu sandwiches a week or so ago. I skewered some portobello mushrooms, yellow squash, Vidalia onions, cherry tomatoes and seitan then brushed everything liberally with the sauce and put 'em on the fire. I always have a hard time getting the heat even on our tiny grill so I had to keep moving things around but eventually all the veggies got more or less cooked and they tasted D-lish.

On the side is some potato salad, though I can't offer an exact recipe because I made it up as I went along. The basics are potatoes (I used a couple yukon golds and a few small white ones), lots of Vegenaise, some chopped celery and salt & pepper. I think I also added some chopped garlic chives and fresh parsley, paprika and a little mustard and red wine vinegar. Not quite a traditional meal, but probably as close as we'll get.