I use the word ultimate because I have yet to find something I don't like it on!
Ingredients:
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1-2 cloves of garlic, chopped
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh basil
- 1/2 teaspoon dried rosemary
- sea salt and freshly ground black pepper, to taste
Preparation:
Place all ingredients in a bowl and whisk together.
Pour over grilled chicken breast, or vegetables that have been grilled, or roasted, with a small amount of olive oil and sea salt.
Summer Grilling Tip: I throw almost all vegetables on the grill in the summer. The taste is fabulous, and it doesn't heat up the kitchen. The downside is that it can be difficult to keep the veggies from falling through the grates. The solution? A good grill pan. Simply toss vegetables such as asparagus, pieces of onion, scallions, slices of zucchini or eggplant, cherry tomatoes, mushrooms, etc. into the pan with a little olive oil and salt and you are good to go.
The pan I like to use is made of stainless steel (you don't want to use non-stick here because at the very high temperatures you will be releasing toxic chemicals into your food), and because it has sides, which makes it easier to stir the veggies, and lift them out when done.
Enjoy!
Wellness Extended Newsletter
July 2009 Volume 2, Number 7
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