Herbed Potatoes and Squash

• 2 tablespoons extra virgin olive oil
• 2 teaspoons finely chopped fresh rosemary
• 1 lb red or white tiny new potatoes, halved
• 2 small summer squash, cut in thick diagonal slices (about 2 cups)
• snipped fresh rosemary
• snipped fresh dill

1. In a bowl stir together oil, rosemary, and 1/2 teaspoons salt.
2. Add potatoes and toss.
3. Preheat grill to medium-hot, and place grilling basket or grid on grill for 5 minutes to heat up.
4. Add the potatoes; cover and grill 10 minutes, stirring once.
5. Add squash; cover and grill 15 minutes more, until potatoes are tender, stirring once.
6. Transfer to a serving dish.
7. Sprinkle with remaining fresh rosemary or with dill.

extra virgin olive oil, fresh rosemary, red, summer, fresh rosemary, dill

Taken from www.food.com/recipe/herbed-potatoes-and-squash-306268 (may not work)