• 3 Yukon Gold potatoes
• 1/2 pound assorted peppers, sliced
• 1/2 pound mushrooms, stems removed
• 1/2 pound green beans
• 3 medium zucchini, halved lengthwise
• 1 lemon, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh rosemary sprigs, for garnish

Grease grill grate and heat grill to medium. Boil potatoes whole for 5 minutes and pat dry; cut into slices 1/2-inch thick. Place vegetables in a large pan with olive oil, salt and pepper and lightly toss until coated. Transfer to veggie basket and grill 8-10 minutes or until desired doneness, turning once. Transfer to serving board and garnish with sprigs of fresh rosemary. Makes 4-6 servings.