Last weekend I found myself with a rare moment of quiet solitude out in the country – or complete abandonment depending on how you look at it. It was like musical chairs except by the time I noticed I had all the chairs to myself! I mean I was tooootally fine not doing something awesome like hiking in Colorado, reliving college glory days of beer pong in dive bars and questionable mexican food for a late night snack, oh yeah or galavanting around Europe before heading to the coast of Portugal for a wedding…
Ok so I was a little jealous. But I am also a big enough nerd that I was kind of excited to have the house to myself. My schedule looked something like this: exercise class in the morning, grab ingredients from the farmstand on the way home, cook allllllll day, go for a romantic evening beach walk with myself and cook some more before passing out at about 8pm.
As for the recipe, I was already in grill mode with the ricotta and greens pizza and wanted to do a good grilled side dish for all of the meats that will be happening this weekend. I have never been a fan of potato salad, mostly because I don’t like mayonnaise (which makes my Mom question whether I am really her child) and I think a potato cannot reach its full potential if you don’t get that crispy outside to creamy inside thing happening. Yes, these are the things I think about regularly.
I used zucchini because thats what the farmstand had, picked that morning, but as the summer progresses or if you live somewhere else (or you just don’t like zucchini) feel free to add and subtract vegetables at will.
- 2-3 tbl olive oil
- 1 lb baby potatoes*
- 2 zucchini, cut in half lengthwise
- 1 red onion, cut into slices (don't separate rings)
- 1 lemon, cut in half
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 1 cup greek yogurt
- 1 tbl honey
- lots of salt and pepper
- Preheat grill to hottest setting.
- Coat potatoes, zucchini and onion in olive oil and season with salt and pepper.
- Place veggies on the grill, close the lid and let cook 2-3 minutes. Check for good char marks before flipping the zucchini and onion - the potatoes you can kind of just roll around a bit.
- Place the lemon, cut side down onto the grill.
- Cook the vegetables until tender (use a knife to test some of the larger potatoes). Cook the lemon until nicely charred and juicy looking.
- Give the herbs a quick toss in oil and place on the grill, gently pressing them down. Cook for about 30 seconds and flip - you want them to just start charring but not to burn.
- Cut the zucchini into pieces the size of the potatoes, cut the onion slices into quarters and toss together in a serving bowl with additional salt and pepper.
- Chop the herbs finely and whisk into the yogurt along with the charred lemon juice. Season with salt and pepper to taste.
- You can either add the dressing to the vegetables or serve on the side.