Grilled Vegetable Salad

Ingredients

• 1/2 pound small potatoes
• 1/2 pound zucchini
• 1/2 pound yellow squash
• 1 large red bell pepper

Method

1. Dressing: 3 tablespoons fresh lemon juice 2 tablespoons minced red onion 2 tablespoons chopped parsley 2 tablespoons olive oil
2. Rinse all veggies. Cut potatoes in half, leaving peel on. Boil them in water until tender, about 10 minutes; drain in colander and reserve. Cut zucchini and yellow squash on the diagonal in ½-inch thick discs. Cut the red pepper in ½-inch strips. Heat grill or oven broiler. Combine lemon, onion, parsley and olive oil in large bowl. Toss veggies in this dressing and then grill all until tender. Place them on a large platter as they are done cooking and serve immediately.