Combine spinach with cilantro and lime to create a chimichurri sauce that adds bright flavor and color to grilled potatoes and bell peppers. Photo credit: Eva Kosmas from Adventures in Cooking.
For the Cilantro-Lime Chimichurri, place spinach, cilantro, 1/4 cup of the oil, lime juice, garlic, sea salt, thyme and red pepper in food processor; cover. Process until spinach and cilantro is coarsely chopped. Set aside in large bowl.
For the Potato Salad, microwave potatoes 10 minutes on HIGH or until tender, turning halfway through cooking time. Let stand 2 minutes. Cut potatoes in half or quarter if large. Toss with 2 teaspoons of the oil.
Grill potatoes over medium heat 2 minutes on each side or until lightly browned and grill marks appear. Toss bell peppers with remaining 2 teaspoons oil. Grill over medium heat 6 minutes or until tender-crisp, turning occasionally. Cut bell peppers into 1-inch pieces. Add potatoes and bell peppers to Chimichurri; toss gently until well coated. Serve warm.