Categories: Grilling
Ingredients
- 1/3 cup plus 4 tbsp. olive oil
- 1/4 cup chopped parsley with tender stems
- 1 large shallot, finely chopped
- 2 tbsp. drained capers
- 2 tsp chopped tarragon
- 1 lemon
- 2 lb. baby Yukon Gold potatoes
- 1/2 lb. thin green beans, trimmed
- 1 bunch scallions
- 1 tbsp. Dijon
- 1 large garlic cloves, finely chopped or grated
Directions
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In a jar with a lid, add 1/3 cup oil, the parsley, shallot, capers, and tarragon. Zest the lemon into the jar. Cover and shake the dressing base until blended; season with salt and pepper. Refrigerate the dressing base and the zested lemon separately.
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Build a campfire; set a grill grate on top. Place the potatoes in a saucepan; cover with an inch of water. Salt the water generously and bring to a boil on the grill grate. Cook the potatoes until just tender, about 10 minutes, then drain. When the potatoes are cool enough to handle, cut them in half. In a large bowl, toss the potatoes with 2 tbsp. oil; season with salt and pepper. Grill the potatoes until grill marks form, 4-5 minutes per side.
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In the same large bowl, toss the green beans, scallions, and the remaining 2 tbsp. oil; season. Transfer to a grill pan and place on the grill grate. Grill, tossing occasionally, until the vegetables are tender and charred in spots, about 5 minutes. Chop the scallions.
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Cut the zested lemon in half and squeeze the juice into the dressing base. Add the Dijon and garlic. Cover and shake until blended. In the large bowl, toss the potatoes, green beans, scallions and the dressing; season.