Grilled potatoes with tomatoes & olive

Ingredients:
2 lb. fingerling potatoes
Salt
10 frozen garlic cubes
1 frozen parsley cube
1 cup pitted olives
Pepper
2 Tbs. olive oil
4 cups grape tomatoes
1/4 cup vegetable drizzling oil

Directions:
Put the potatoes in a large saucepan, add water to cover by 1 inch and generously salt the water. Bring to a boil over high heat, reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes. Drain and let cool. Cut the potatoes in half on the diagonal. Add the potatoes to the bowl with the garlic and parsley. Add the olives, salt, pepper and olive oil and stir to combine. Transfer to a grill pan. Set the pan on the grill, cover the grill and cook, shaking the pan occasionally, until the potatoes are lightly browned, 10 to 12 minutes. Add the tomatoes to the pan cover the grill and cook until the tomato skins are blistered, about 4 minutes more. Transfer the potato mixture to a serving bowl, drizzle with the vegetable drizzling. Serves 6.