Well Fed Network

Veggies browned on the barbeque take on a wonderfully smoky, sweet flavour. Local, in-season vegetables, all grilled and arranged on a platter prior to guests arriving makes for a simple meal, either on its own or with a side of chicken or beef.  The vegetables I used were carrots, fingerling potatoes (both parboiled first), eggplant (don’t forget to salt for a minimum of 30 minutes before first), green and yellow zucchini, red peppers, and steamed green beans. 

Once the vegetables are arranged decoratively on a platter, drizzle over with this deliciously thick basil dressing, made easily from the bounty still growing in your garden, or picked up at the local farmers market.  A jug of extra dressing on the table is advisable.  Any leftover dressing remaining on the plate is best mopped up with locally baked crusty bread.

 Basil Dressing

2 cups chopped fresh basil
1 clove garlic, minced
1 tbsp Dijon mustard
1/4 cup balsamic vinegar
2 tbsp rice wine vinegar
1-1/2 cups olive or vegetable oil (I use 1/2 of each)
salt and fresh ground pepper

With a food processor, combine basil, garlic, sugar and mustard to make a paste. Add vinegars and slowlly drizzle in oil until emulsified. Season to taste with salt and pepper.  Keeps well in the fridge for several weeks. Stir well before using.