With a freshly delivered CSA box brimming with fresh vegetables and a beautiful, sunny evening ahead of us, could there be any better way to enjoy it than to fire up the grill, open a nice bottle of rosé, and sit out on the back porch? That’s exactly what we did on Friday night.
While I chopped the veggies, the hubby preheated the grill and pulled a couple of quinoa burgers out of the freezer.
He grilled dinner, and I made a simple basil vinaigrette to serve on the vegetables: a fresh-from-the-farm mix of pearl onions, zucchini, summer squash, purple potatoes.
Add some sliced grilled onions and a little wilted spinach to the burgers, and you’ve got a lovely meal to enjoy on the back porch while the sun sets.
Original recipe from Food & Wine, with my modifications
1 large clove of garlic
1 large bunch of basil, leaves picked and coarsely chopped
1/2 cup olive oil
3 Tbs champagne vinegar
pinch of crushed red pepper
Salt and pepper to taste
In a blender or food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.