Recipe - Grilled Portobellos With Hazelnut Gremolata

=== FOR THE VINAIGRETTE ===
1 teaspoon Finelygrated fresh orange
zest
1 cup Fresh orange juice
One fourth cup White wine vinegar
1 One half tablespoon Canned chipotle chilies in
adobo; or to taste
1 One half teaspoon Salt
2 teaspoon Minced garlic
1 teaspoon Brown sugar ; (firmly
packed)
1 cup Olive oil
=== FOR THE SALAD ===
4 pound New potatoes
Olive oil; for coating
potatoes
Salt; to taste
Freshlyground black pepper;
to taste
2 md Red onions; crosscut 1/3"
thick
1 Red pepper; cut julienne
strips
2 tablespoon Chopped fresh coriander

Make the vinaigrette: In a blender puree all the ingredients except the
oil. With the motor running add the oil in a slow stream. Preheat the
grill. Preheat the oven to 400 degrees. Toss the potatoes with enough oil
just to coat. Arrange them in one layer in a shallow roasting pan, sprinkle
with salt and pepper to taste and roast until tender, about 35 to 40
minutes. Set aside to cool. Cut the potatoes into halves or quarters if
they're large, then slide them onto skewers for grilling. Grill the
potatoes and onions until browned and just cooked through. Toss gently with
the vinaigrette and the coriander. This recipe yields ??