grilled potato and vegetable salad

Last year I said, “You know what always makes me twitchy? Hearing people talk about how they just have sooo many zucchini or tomatoes or whatever from their garden.”

Squeeeee!!!! And now I am one of those people! I am I am I am I am!!!

Okay, sort of. I have hundreds of tomatoes growing, but they won’t. turn. red. Aaargh! I only had enough green beans for one meal, but it looks like there will be a steady supply of jalapenos and chile peppers starting soon. I wouldn’t say that I get more zucchini than I know what to do with – my single plant offers about one squash per week (after being suitably sexed up of course), which is just right for us.

And it’s just right in this dish. When I’m cooking something on the grill, it always makes more sense to me to make the whole meal on the grill. It can be difficult to find interesting grilled side dishes though. I had made grilled potatoes and grilled vegetables many times before, but mixing the two together and adding dressing to make a salad was more fun than eating them separately. It’s a perfect side for so many meat dishes, and it’s the perfect way to use my one zucchini per week.

One year ago: Tortellini Soup with Carrots, Peas, and Leeks
Two years ago: Summer Rolls

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Grilled Potato and Vegetable Salad (adapted from Bon Apetit via epicurious)

Serves 4 to 6

You can also try microwaving the oiled potatoes in a covered bowl for a few minutes before grilling, if you’re concerned about the centers cooking all the way through. Sometimes I do this; sometimes I don’t.

2 pounds asparagus, red onions, mushrooms, summer squash, and/or red peppers
8 ounces Yukon Gold potatoes, unpeeled, sliced ½-inch thick
salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 shallot, minced
1 tablespoon fresh herbs (such as parsley, chives, and/or basil)
3-4 tablespoons extra virgin olive oil

1. Prepare the vegetables – trim the asparagus; cut the onions into ½-inch slices, keeping the rings together; leave the mushrooms whole; cut the squash on a bias into half-inch slices; cut the bottom and top off the peppers and cut the middle section in half length-wise. Season the vegetables and potatoes with salt and pepper and brush with olive oil.

2. Whisk the lemon juice, shallot, herbs, and a pinch of salt and pepper in a small bowl. Gradually whisk in the extra virgin olive oil.

3. Prepare a grill to medium heat. Lay the vegetables in a single layer on the rack and grill until browned and tender, about 8 minutes per side for potatoes, 6 minutes per side for peppers and onions, 4 minutes per side for mushrooms and squash.

4. Chop the cooked vegetables and potatoes into ½-inch cubes; place them in a large bowl. Add the vinaigrette and toss to combine. Serve warm or at room temperature.