Roasting vegetables is one of my favorite methods, no matter the time of year. I love the combination of sweet olive oil and earthy sea salt against crisp green stalks of asparagus. Or douse thinly sliced fennel with the same combination, roast a little longer, and you have a sweet, nearly caramelized treat that’s perfect for munching while prepping the rest of your menu.
Along with roasted asparagus and roasted fennel, I’m counting on some old favorites for this weekend’s Labor Day BBQs, including:
- Cottage Cheese Guacamole with locally made tortilla chips
- Bacon, Avocado & Corn salad, adpated from Absolutely Avocados by Gaby Dalkin of What’s Gaby Cooking?
- My absolutely favorite chicken dish ever (other than roast chicken, I suppose): Rosemary Garlic Grilled Chicken
- And, of course, no weekend BBQ is complete without homemade chocolate ice cream
What’s on your Labor Day menu?
Roasting and grilling are my favorite methods for vegetables – with fruit, too. Good to see you back at the blog, Lisa! Cannot believe that it’s Labor Day weekend and I’ve yet to plan my menu, but I have a whole slew of torn out pages to inspire me 🙂
I love asparagus ~ it’s my absolute favorite vegetable. I’ve never had it with fennel before, but it sounds amazing. And YES with the sea salt! I love that stuff! 🙂