BBQ Side Dish - Warm Grilled Potato & Veggie Salad with Herb Dressing

Yield:  8 servings

Warm Grilled Potato & Veggie Salad:

• 4 cups small fingerling potatoes, unpeeled, halved lengthwise
• 4 cups assorted summer vegetables (squash, zucchini, red peppers, grape tomatoes), cut into large bite-size pieces
• 1 tablespoon olive oil
• 1 clove garlic, minced

 Lemon Herbed Dressing:

• 3/4 cup fresh parsley
• 1/2 clove garlic
• 1/4 cup fresh lemon juice
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

Prepare barbecue (medium heat) or grill pan.  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 olive oil and 1/2 clove of minced garlic.  Combine remaining vegetables in large bowl; add remaining 1 teaspoon olive oil and 1/2 clove of minced garlic.  Arrange potatoes in single layer in grill basket or in grill pan.  Grill until tender, 5 minutes per side.  Transfer to large bowl.  Grill remaining vegetables in small batches until tender, approximately 7 minutes.  Transfer all vegetables to bowl with potatoes and cover with foil to keep warm.

To make the dressing - Put all ingredients in food processor except for oil and whisk until well-blended.  Slowly drizzle in olive oil and season with additional salt and pepper if desired.

Toss potatoes and vegetables with the dressing and serve warm.

Recipe by AccentHealth Chef Donna Brousseau