Name: Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette
Yield: Makes 6 servings
Ingredients: 3 tablespoons fresh lemon juice; 2 tablespoons minced shallot; 1 tablespoon plus 2 teaspoons chopped fresh marjoram; 1 teaspoon finely grated lemon peel; 1/4 cup plus 3 tablespoons extra-virgin olive oil; 1/2 pound small fingerling potatoes (such as Russian Banana), unpeeled, halved lengthwise; 1 pound assorted summer squash (such as zucchini and yellow crookneck), cut on diagonal into 1/3-inch-thick slices; 1 large red bell pepper, cut into 1-inch-wide strips

Recipe information

Yield
Makes 6 servings

Ingredients

3 tablespoons fresh lemon juice

2 tablespoons minced shallot

1 tablespoon plus 2 teaspoons chopped fresh marjoram

1 teaspoon finely grated lemon peel

1/4 cup plus 3 tablespoons extra-virgin olive oil

1/2 pound small fingerling potatoes (such as Russian Banana), unpeeled, halved lengthwise

1 pound assorted summer squash (such as zucchini and yellow crookneck), cut on diagonal into 1/3-inch-thick slices

1 large red bell pepper, cut into 1-inch-wide strips

Preparation

Step 1
Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.
Step 2
Prepare barbecue (medium heat). Place potatoes in large saucepan; add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil; sprinkle with salt and pepper and toss to coat.
Step 3
Combine squash and bell pepper in large bowl; add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
Step 4
Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces; add to vegetables. Add vinaigrette; toss. Season with salt and pepper. Serve warm or at room temperature.

TagsPotato Salad Salad Fingerling Potato Potato Root Vegetable Vegetable Summer Squash Squash Bell Pepper Side Dinner Gluten Free Nut Free Vegetarian Weeknight Meals Grilling Labor Day Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes