VEGGIE Grilled Potato and Okra Salad with Honey-Thyme Vinaigrette

Makes 6 servings

1 pound baby red potatoes 1 pound small Yukon Gold potatoes 1 pound fresh okra 2 tablespoons olive oil, divided 3 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 3 scallions, thinly sliced Honey-Thyme vinaigrette

(recipe follows)

Instructions: Heat a grill or camping stove to high (about 400 to 450 degrees). Place the potatoes in a large saucepan with water to cover; bring to a boil. Reduce the heat to medium-low (about 300 to 325); simmer until the potatoes are tender when pierced with a fork, 15-20 minutes.

Drain and cool completely, about 20 minutes.

Cut the okra in half lengthwise. Toss together the okra, 1 tablespoon of the oil, 1 teaspoon of the salt and ½ teaspoon of the pepper.

Spread the okra mixture in a single layer in a jellyroll pan. Cut the potatoes in half, and toss with the remaining 1 tablespoon of oil, 2 teaspoons of salt and ½ teaspoon of pepper.

Arrange the okra and potatoes in a single layer on the grill.

Grill, turning occasionally, until tender and slightly charred, 15-20 minutes. Remove from the grill; let stand 5 minutes.

Toss together potatoes, okra, scallions and HoneyThyme Vinaigrette.

To make Honey Thyme Vinaigrette (about 1 cup):

Stir together 3 tablespoons of white wine vinegar and 1 small minced shallot in a small bowl; let stand for 10 minutes.

Stir in 2 tablespoons honey, 1 teaspoon chopped fresh thyme, 1 teaspoon grated lemon zest, 2 tablespoons fresh lemon juice and 1 teaspoon Dijon mustard. Add ¼ cup extravirgin olive oil in a slow, steady stream, whisking constantly, until smooth.