Filet of Potato with White Wine Sauce

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I grilled some potatoes over charcoal the other day. I love potatoes. Grilled potatoes get that delicious crispy, smoky skin. It's almost magical. I was slicing the potatoes and it occurred to me that it looked very similar to the way chefs serve sliced beef. So I decided to plate it in a likewise fashion.

The grilled potatoes are accompanied by a vegetable and bean medley and a tomato and wine based sauce.

5 plum tomatoes diced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1/2 a large yellow onion, sliced
3 cloves garlic thinly sliced
1 jalapeno thinly sliced
1 serrano thinly sliced

1 can chickpeas, plus liquid
1/2 cup white wine
2 tbls olive oil
1 tsp salt
1 tsp black pepper
2 tsps dill

The potatoes are simply grilled whole over charcoal.

All the other components are added to a large frying pan and cooked down until the peppers are barely tender.

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