Long Weekend Grill Out

Memorial Day was the perfect chance to work on recipes for Great Lakes Adventures (and to also lounge by the pool with Shop Dog for hours on end!)

Starting with garden fresh vegetables, I had zucchini, summer squash, scallions, bell peppers, mushrooms, cherry tomatoes and asparagus on hand.

 

 



A summer grilled platter was definitely just the ticket...

Shallot Vinaigrette
1/2 cup olive oil
3/4 cup red wine vinegar
Juice from 1/2 lemon
2 shallot cloves
1 garlic clove
Mixed herbs (I chose mint, basil, oregano, chive and parsley)
Pinch of sugar
Sea salt, to taste

Whisk all ingredients together and season to taste with salt.


Then... get to grillin'!!

As you do, brush the shallot vinaigrette over the vegetables (watch out for flame ups!). And cook each until tender.



 















Also, it helps to have a friend to grill with you (and catch any scraps that may fall...)


I had some chicken thighs marinading in a garlicky delicious olive oil reduction that I decided to grill up as a last minute addition. A few minutes on each side, finished in a hot oven and we're talking perfection.