Recipe - Herb Fritters With Yoghurt Mint And Apricot Dip

2 pound Small unpeeled red potatoes;
cut or sliced up into 1/4
; inch slices
2 cup Diagonally cut or sliced up 1/8 inch
thin carrots
One half cup Thinly cut or sliced up shallots
One half cup Diagonally cut or sliced up scallions
Three fourths cup Vegetarian style broth
1 tablespoon Olive oil
2 lg Clov garlic; minced
2 tablespoon Minced parsley
2 teaspoon Fresh thyme leaves
1 teaspoon Chopped fresh rosemary and
sage
1 One half teaspoon Salt
One half teaspoon Ground pepper
Olive oil spray

Spray or brush red potato slices with olive oil. Slowly brown potatoes on
grill until almost ready to eat. While potatoes are grilling, toss all
other ingredients in a bowl. Remove potatoes from grill and carefully toss
with mixture in bowl. Wrap mixture in heavy foil, seal edges and place on
grill for 10 minutes. Makes 6