Grilled vegetables with marjoram lemon vinaigrette
Recipe Mari Loewen
Enhance outdoor dining with vibrant grilled vegetables topped with a zesty marjoram lemon vinaigrette. This dish mixes smoky seasonal veggies like bell peppers, zucchini, and asparagus with a refreshing herb dressing. The lemon's bright notes balance the earthy marjoram, making a simple yet sophisticated side for any meal. Perfect for summer barbecues or weeknight dinners, this recipe encourages novice cooks to celebrate seasonal produce. Enjoy summer's flavors in every bite!
Ingredients
2 large Yukon gold potatoes, unpeeled, sliced diagonally to 1⁄3-inch thickness
3 zucchini, sliced diagonally to 1⁄3-inch thickness
1 large red bell pepper, quartered
Olive oil for brushing
Vinaigrette
3 tablespoons lemon juice
2 tablespoons shallots, finely chopped
2 tablespoons marjoram, chopped
1 teaspoon lemon zest
¼ cup extra-virgin olive oil
Preheat outdoor grill. In large bowl, whisk vinaigrette ingredients together until emulsified; set aside.
Bring large stock pot of salted water to boil, and boil potato slices about 4 minutes; drain.
Place all vegetables into bowl of vinaigrette and toss to coat. Place on outdoor grill about 2-3 minutes each side or until tender. Serves 4–6.
