BBQ Veggies & Potato Salad

Recipe By: Norfolk Arts Centre

Ingredients:

Dressing

1/3 c. extra virgin olive oil

3 T freshly squeezed lemon juice

1 T Dijon mustard

3 T minced fresh Norfolk basil

3 T freshly grated parmesan

Salt and freshly grated black pepper to taste

Salad

2 c. baby potatoes

1 bunch Norfolk asparagus, trimmed

1 Norfolk red pepper, quartered

1 Norfolk yellow pepper, quartered

1 red onion, quartered

1 Norfolk zucchini, thickly sliced

1 container baby bocconcini, drained

Method:

1. Preheat BBQ to medium-high.
2. In large pot, boil water and add potatoes. Boil, cut into bite-sized pieces, and set aside (keep warm).
3. In a large bowl, whisk together EVOO, lemon juice, mustard and basil. Add salt and pepper to taste.
4. Brush vegetables with dressing. Grill until tender. Throw into bowl with dressing. Add potatoes.
5. Add parmesan to veggies and toss lightly. Add bocconcini and toss lightly.
6. Serve warm.

Serves 4.