It’s summer vacation time — who has time to spend in the kitchen? How about a super simple marinade that you can use on grilled veggies, chicken or any type of lean meat or fish?

My Best Balsamic Vinaigrette is featured in my Healthy Summer Strategies Booklet — your go-to guide for summer meal planning: quick to prepare foods that are delicious and healthy!

Best Balsamic Vinaigrette

Ingredients

• 1 garlic clove, peeled
• 1 small shallot
• 1 tsp lemon juice
• 2 Tbs honey
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• Sea salt and fresh ground pepper, to taste

Directions

Combine ingredients in a medium bowl. Whisk until combined.

Not just for salads, here is another great way to use this versatile vinaigrette:

Grilled Portobello Mushrooms Topped with
Grilled Peppers, Onions and Basil Guacamole

Don’t shy away from this veggie burger: it’s quick, satisfying and nutritious!

Portabella Mushroom Ingredients

• Best Balsamic Vinaigrette (see recipe above)
• 4 large Portobello mushrooms, stems removed
• 1 red bell pepper, cored and sliced in 1-inch thick slices
• 1 yellow bell pepper, cored and sliced in 1-inch thick slices
• 1 Tbs extra-virgin olive oil
• 1 Vidalia onion, sliced in ½-inch thick slices
• 4 oz goat cheese
• 4 whole-grain hamburger buns or whole-wheat English muffins
• Basil Shallot Guacamole (see recipe below)

Directions

Preheat grill to medium heat.

Pour Best Balsamic Vinaigrette in a medium bowl. Toss the portobella mushrooms in the Vinaigrette and marinate 15-20 min.

Toss the peppers in olive oil to coat. Brush the intact onion slices with the Vinaigrette. Place the peppers, mushrooms and onions on the grill. Turn after 4-5 minutes

Spread goat cheese on the bottom of the bun. Place the grilled portabella mushroom in the bun. Top with Basil Shallot Guacamole, peppers and onion.

Basil Shallot Guacamole

• 6 medium avocados, halved, pitted, peeled, diced
• 3 Tbs fresh lemon juice
• 1/2 cup fresh basil, chopped, plus leaves for garnish
• 1/2 cup shallots, finely chopped
• Assorted crudités (try mini bell peppers, celery, fennel, sugar snap peas, and carrots)

Directions

Place avocados in large bowl; add lemon juice.

Using fork, or potato masher, crush avocados coarsely.

Mix in 1/2 cup chopped basil and shallots. Season to taste with salt and pepper.

Best if made 1 hour ahead. Cover and chill. Transfer guacamole to serving bowl. Garnish with basil leaves. Place on platter. Arrange toasts and crudités around bowl.

Denise’s Tip

To keep the guacamole from turning brown, leave the avocado pit in the bowl while storing.

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Happy Summer!

Denise