The side dishes to today's lunch were easy, healthy, and fresh.
There was a melody of CSA zucchini that was grilled on the bbq. A slight splash of olive oil and balsamic vinegar while it was still on the grill allowed the flavours to sink in. It was finished off with some crumbled Greek feta and a sprinkle of fleur du sel.
Another huge hit was grilled potatoes in a lemon vinaigrette. The potatoes were partially cooked in the microwave till they were soft, yet still firm. Then they were cut into thick circles and skewered. Mony bbq'ed them till they got that crispy skin that baked potatoes usually get. Meanwhile, I mixed olive oil, parmesan cheese, lemon juice, parsley, and garlic in a bowl. I heated that up and as soon as the potatoes were off the grill, I liberally doused them with the vinaigrette. The residual heat from the potatoes helped the sauce absorb into the potatoes making them lemony and garlicky -- just delicious.