Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

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 summer squash and yellow summer squash), cut on diagonal into 0.333 inch-thick slices
• 1 large red bell pepper, cut into 1 inch-wide strips

directions

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.

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 4 1/2 teaspoons oil, sprinkle with salt and pepper and toss to coat. Combine squash and bell pepper in large bowl, add remaining 1 teaspoon marjoram and 4 1/2 teaspoons oil. Sprinkle with salt and pepper, toss to coat. 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.