The weather here has really warmed up again, leaving me wanting to cook outside instead of in the kitchen. I couldn’t remember the last time I’ve had a good burger, so I got some gluten free buns and beef from the store. I normally grill some asparagus as a side dish, but I wanted to do something a bit different – and use up some red potatoes.
1 cup olive oil
1/3 cup vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper
1 glove of garlic, diced
Get your grill heating up and cut up the vegetables. Keep the potatoes thin, or they’ll take longer to cook. In another dish whisk together all of the dressing ingredients. Carefully pour the dressing over the vegetables and stir together, coating all the potatoes. I made a tinfoil “tray” and set the vegetables in. Then wrapped it inside another layer of tinfoil to keep all the dressing inside.
What a delicious lunch this was. The dressing gave the veggies a lot of flavor and kept them from burning while cooking. Having more ways to use up the abundance of vegetables always makes me happy as well. Our garden here is small and there isn’t quite enough sunlight – but we still get a lot out of it.