Columnist Annie West shares a fave standby that's simple, tasty and has that little extra oomph her family and friends like. Don't be put off by the word 'vegetables'!
This is a recipe we use mostly in summer but it's been great in winter too. Make as much or as little as you like - there's more than enough dressing. Personally I like to make as much as possible as even my vegetable-challenged son likes to snack on the leftovers the next day - amazing! Sometimes I fill two big disposable metal foil trays with veges which the men/boys happily cook as it means standing outside with bbq tongs. (You can, of course, cook it in the kitchen, by why make work for yourself?)
Gather together whatever vegetables you like. We prefer:
Wash and slice the veges (and of course peel the sweet potato). The person who introduced me to this did that whole cook-the-capsicums-until-the-skin-blackens-then-peel-them thing. I don't bother.
While you or preferably the kids are slicing veges, throw something simple on the bbq. For instance this goes well with chicken breast fillets. There's no need to marinate the meat as it will soak up the dressing from the veges.
Grill vegetables till cooked but not overdone.
Mix veges together and dress. Can be heaten hot, warm or cold.
1/2 cup olive oil
2 tablespns balsamic vinegar
1/2 teaspn sugar
2 cloves garlic, crushed
1/3 cup fresh basil leaves, chopped
This recipe has been a lifesaver when we've had unexpected guests and little time. Plus the fresh basil makes it taste of summer. Hope it works for you too!
Annie's pleased to share the fact her latest book THE SAVAKIS MERGER is available now in North America. It just scored a rather nice 4 stars in its Romantic Times review and you can read more about it on Annie's site.