Grilled vegetables with marjoram lemon vinaigrette

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.