Recipe for August 28, 2007 

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Midsummer Grilled Vegetable Salad
serves 4-6

2 lbs. small *potatoes, preferably a mixture of red and white

½ lb *green beans, ends trimmed

2 small *zucchini, sliced lengthwise (end to end) approximately 1/3” inch thick

2 small *summer squash, sliced lengthwise approximately 1/3” inch thick

2 Tbs. white wine

2 Tbs. chicken stock

olive oil

3 Tbs. white or champagne vinegar

½ tsp Dijon mustard

2 tsp kosher salt

¾ tsp freshly ground pepper

½ cup plus 2 Tbs. olive oil

¼ cup minced *shallots

2 Tbs. minced *fresh dill

2 Tbs. minced *fresh parsley

2 Tbs. thinly sliced *fresh basil

Cook potatoes in a pot of boiling, salted water until just cooked through, 20 minutes. Do not overcook.  Drain.

At the same time in a small pot of boiling, salted water, blanch green beans for 3-5 minutes until tender-crisp.  Drain and set aside.  

Preheat grill to medium-high.  Brush zucchini and summer squash slices with olive oil and lightly salt and pepper.  Turn grill down to medium and grill vegetables slices and whole cooked potatoes for approximately 3 minutes per side with grill closed; vegetables are done when you can easily pierce them with a fork.  

Remove zucchini and summer squash from heat and let cool.  

Quarter potatoes.  While still warm, toss with wine and chicken stock.  

Slice zucchini and summer squash into ½” pieces.  Combine the vinegar, mustard, ½ tsp salt and ¼ tsp pepper.  Slowly whisk in olive oil until combined.  Add vinaigrette to the cooled potatoes.  Add grilled zucchini, summer squash, green beans, shallots, dill, parsley, basil, 1 ½ tsp salt and ½ tsp pepper.  Serve warm or at room temperature.

recipe copyright Lexington Farmers' Market and Leslie Wilcott-Henrie