Barbecue Potato and Vegie Salad

Serves 6, Prep and Cook 30 mins

1kg chat potatoes

2 medium zucchini (350g),

trimmed

2 medium red capsicums, trimmed, deseeded, thickly sliced (3cm thick)

2 medium red onions,

cut into 3cm thick wedges 2 tblsps olive oil

¼ cup chopped fresh parsley ¼ cup thinly sliced fresh chives

DRESSING

¼ cup olive oil

2 tblsps white wine vinegar 2 tsps Dijon mustard

2 tsps honey

1 Boil or microwave potatoes until just tender. Drain. Cool slightly. Cut in half.

2 Cut zucchini in half crossways. Cut each piece in half lengthways, then into 2cm-thick wedges.

3 Toss potatoes and capsicum with half the oil in a bowl. Toss zucchini and onions with remaining oil in a separate bowl.

4 Heat an oiled barbecue grill plate over a medium heat. Add potatoes and capsicum. Cook, turning occasionally, for 5 minutes. Add zucchini and onions to same grill plate. Cook, turning occasionally, for a further 7 minutes, or until vegetables are tender. Transfer to a large bowl.

5 Meanwhile, to make dressing, combine all ingredients in a small jug. Whisk well.

6 Add parsley and chives to vegetables with dressing. Toss to coat. Transfer to a serving bowl. Serve warm.