When I went to grill the potatoes and squash I set each piece on the grill, I suspect you could also use one of those grill baskets with success as well. I also though about finishing this version with chopped jalapeno, cilantro and toasted sesame seeds - you can make it as simple or embellished as you like, depending on your individual tastes. I used a red-leafed lettuce here.
10 medium-sized new potatoes, unpeeled and quartered
3-4 small yellow summer pattypan squash, cut in half
1 bunch of green onions or spring onions
a big splash of olive oil
2 lemons, cut in half
1/4 cup rice vinegar
1/4 cup olive oil
clove of garlic, mashed and chopped
a couple drops of toasted sesame oil
1/2 a head of lettuce, washed and cut into bite-sized pieces
Toss the potato wedges, squash, and green onions with a bit of olive oil and a pinch of salt. Place them on a medium-hot grill. Place the lemons on the grill as well, cut side down. Grill for 10-20 minutes or until golden and cooked through - moving around the grill if needed and flipping to get color on all sides. The squash will likely cook faster than the potatoes, remove pieces and place on a platter when they are done grilling.
While everything is grilling, whisk together the rice vinegar, olive oil, garlic, sesame oil, and a couple pinches of salt. When the onions come off the grill, let them cool for a couple minutes and then cut into 1/2-inch segments. Set aside.
Toss the lettuce with a splash of the dressing, and turn it out onto a large platter. Now toss the vegetables (but not the lemons) with a big splash of the dressing and arrange it on top of the lettuce sprinkled with the reserved grilled green onion segments. Garnish with the lemon (which I like to squeeze over my salad just before eating for an added layer of extra mellow tang that goes great with the potatoes.
Serves 6 (or so) as a side.
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