This weekend, I escaped the smoggy city and spent some time at a secluded, boat-in cottage with my mom, my sister and her in-laws. My wedding is in just over three weeks, so it was lovely to leave behind the madness of last-minute planning. When you’re at a cottage, time passes slowly as you paddle through the water, lazily flip the pages of a book and alternate between jumping off the dock into the cool water, and eating lots of simple, delicious meals.
This recipe came together easily. All you need is a barbecue, lots of chopped veggies, a flavourful balsamic and a handful of chopped fresh basil from the garden.
1 red pepper
1 yellow pepper
2 small zucchinis
1 yellow onion
2 portobello mushrooms
1/2 cup chopped fresh basil
1/3 cup balsamic vinegar
Salt and pepper, to taste
Chop all your veggies. If you have a veggie basket for your BBQ (see photos) marinate veggies in a bowl with the balsamic and basil for 30 minutes before transferring them to the basket.
If you don’t have a basket, put veggies on skewers before marinating.
Fire up your BBQ and cook veggies until they’re cooked the way you like them. I kept mine on a little longer, because I love the charred taste.
I also cooked a couple of Amy’s California Veggie Burgers to enjoy with my veggies.
This meal is best enjoyed at a cottage, with a view of the water, and lots of laughter.
-Katharine Watts, associate web editor