Directions

1. Preheat grill to medium (300°F to 350°F). In a medium saucepan place potatoes in enough water to cover; bring to boiling. Cook 10 to 15 minutes or until firm-tender. Drain; let cool slightly.
2. Cut potatoes, squash and onion in half lengthwise. Brush all sides of potatoes, squash, onion and bell pepper with oil. Pour remaining oil in a large bowl; add vinegar, fajita seasoning and hot sauce; stir to combine. Set aside.
3. Place vegetables on grill. Grill, covered, 15 to 20 minutes or until squash, onion and bell pepper are crisp-tender, turning several times. Remove vegetables as they reach doneness. Continue grilling potatoes until tender, turning once.
4. Cut vegetables into bite-size chunks and add to oil mixture; toss to coat. Add cilantro, and season with salt and pepper to taste. Serve hot or at room temperature.