Let Me Do You Flavor: Fourth Of July - West Virginia Daily News
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Let Me Do You Flavor: Fourth Of July

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Hey there and welcome back! This week I am bringing you an easy, tasty summer dish that is sure to please the family or be a great hit at your 4th of July party. So, pour a drink and grab your scissors so you can cut out this easy grilled veggie pasta salad.

During the summer I am always looking for ways to keep the kitchen cool while still coming up with recipes that are bursting with flavor. This dish is a great meatless meal with a fresh vinaigrette that I created — so let’s get started!

For this recipe you will need:

1 box rotini cooked
1 eggplant
1-2 yellow squash
1-2 zucchini
1 large red bell pepper
1 large orange bell pepper
1 large sweet onion
4-6 large portabella mushroom caps
1 bundle of asparagus
4-6 tablespoons olive oil
Garlic powder
Salt
Pepper
2 lemons
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon White balsamic vinegar

Now let’s get started! Fire up your grill to get it nice and hot. Slice all of your veggies and toss with olive oil, salt, pepper and garlic powder. I tossed each veggie individually but you do this however you want.

In a medium bowl combine the juice of one lemon to start, the Dijon, honey and vinegar along with some salt and pepper to taste. Taste your dressing and adjust your ingredients how you see fit.

Grill your veggies until tender but not mushy. Chop the veggies and then toss with the rotini and your homemade vinaigrette… voila you have dinner or a fun side dish for your July 4th BBQ!

When I talked to Annie at the Village Wine Shop about a possible wine pairing for this dish, here is what she had to say “To pair with grilled veggies, pasta and a honey mustard, the only thing that could make this trio any better would be a Sauvignon Blanc! We suggest any New Zealand juice! Sea Pearl, Cloudy Bay, Whitehaven, or even Napas’ Rombauer Sauv Blancs will serve justice.
The fruity, citrus, sea-scented and mineral rich, light and pale Sauvignon Blanc is a perfect choice to enhance vegetables in any dish. These wines will kick up the dirt around honey mustard and soften the tang, yet marry well the honey. The delicate nature will allow the vegetal flavors room to shine and it will hang onto the pasta till the last bite! Serve chilled at 41 degrees and enjoy!!”

So, there you have it friends — a super easy meatless dinner or BBQ side dish that is sure to please and that you can make your own. You can swap out the veggies for other veggies like corn, Brussel sprouts, or carrots.

Remember, be creative and have fun and as always I’m sending love from my kitchen to yours!

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