Father’s Day kicks off the official grilling season most everywhere – and there’s nothing better from the grill than seasonal veggies. Here’s a way to serve up those delicious veggies that is not only appetizing – but beautiful. Basil is a great accompaniment to grilled produce. It adds a mild spicy zing and a wonderful aroma. You can even make it a meal by adding in some grilled shrimp like we did in the photo!
Gorgeous green color, wonderful bright flavor and lots of nutrition, too! Basil is full of flavonoids that protect our body at a cellular level. It also has a ton of Vitamin K (98% of your daily amount in a ½ cup to be exact!) The anti-inflammatory component actually comes from basils volatile oils. The oils block the activity of an enzyme called cyclooxygenase (COX) that is directly related to unhealthy inflammation that leads to many diseases.
Basil-Balsamic Vinaigrette
- 1 Garlic Clove, Grated
- 2 TB Dry Red Wine
- 2 TB Balsamic Vinegar
- 1 Tsp Dijon Mustard
- ½ Cup Basil Leaves, (Packed)
- ¼ – ½ Cup Extra Virgin Olive Oil
- Sea Salt and Black Pepper to taste
Place the first 5 ingredients in a food processor or blender and process well. Drizzle in the olive oil, and season with salt and pepper.