Grilled Potato Salad with balsamic vinegrette

Last night, upon returning home from a long day and a harried commute, I remembered that my friend Ra was having a BBQ to celebrate her birthday. And I was already late. After a quick survey of the fridge, I found 3 potatoes, a head of fennel, a red pepper, a head of broccoli and a couple of tomatoes. Needing to find a way to cook the potatoes quickly, I decided to hammer out an nontraditional grilled potato salad. 45 minutes later, I was on my way.

Grilled Potato Salad
Inspiration: Summer BBQ + Three potatoes
Time: 45 minutes
Difficulty: Easy
Requirements: Grill + Veggie pan -or-grill pan
Serving Size: 4-6 side dishes

3 Yukon Gold Potatoes, cubed
1 red pepper, cubed
1 head of fennel, cubed
1 head of broccoli, crowned, (you can cube the stem too)
2 tomatoes cubed
4 cloves of garlic
1/4 tsp salt
1/4 tsp pepper
4-5 springs of thyme chopped (remove stem first)
2 springs of rosemary chopped (remove stem first)
2 tsp Dijon mustard
2 tbs olive oil
1/2 cup balsamic vinegar

Mash garlic and salt together to a paste, mix well with mustard, and herbs. Slowly add oil mixing well to keep from separating. Toss 3/4 of paste with potatoes, red peppers, fennel, and broccoli, let sit for 5-10 minutes. If the paste is not spreading evenly over veggies, toss with more olive oil. Grill until veggies and potatoes are all cooked to your liking. Whisk balsamic vinegar into reserved garlic/mustard mix, and pour over warm veggies.