This is the grill.
While I was in a small grocery store in Pine Grove, a small bag of fingerling potatoes caught my eye. I have always wanted to cook with fingerlings but have found that they are just too pricey at Giant or Wegmans. But at BG's, I got a 1.5 pound bag for $2.70! Can't beat that! So I snatched them up and used Adam's iPhone to find a grill recipe. I found this on Epicurious but it was originally from Bon Appetit Magazine, Aug 2006.
I adapted the recipe a little - it originally called for fresh marjoram but I used dried dill instead because it's what I had.
Photo from www.motherearthnews.com
I didn't have a grill pan for this recipe so I lost a few of the little potatoes through the grill plates. A grill pan is a must for this recipe!!And unfortunately I forgot to take a photo of the process or finished dish :(
3 tablespoons fresh lemon juice
2 tablespoons minced shallot
dried dill (2 teaspoons used in total)
1 teaspoon finely grated lemon peel
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/2 pound small fingerling potatoes, unpeeled, halved lengthwise
1 pound assorted summer squash, cut on diagonal into 1/3-inch-thick slices
1 large red or green bell pepper, cut into 1-inch pieces
1 package baby bella mushrooms, cleaned
Whisk lemon juice, shallot, 1 teaspoon dill, 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 1/2 teaspoon dill and 1 1/2 tablespoons oil; sprinkle with salt and pepper and toss to coat.
Combine squash and bell pepper in large bowl; add remaining 1/2 teaspoon dill and 1 1/2 tablespoons 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 to bowl with potatoes.
Add vinaigrette; toss. Season with salt and pepper. Serve warm or at room temperature.