03 Dec Go HAWKS!

Chop into bit sized pieces any veggies you have. I used cukes, broccoli, carrots & snap peas. I drizzle them with olive oil & throw them into a BBQ basket. I cook until slightly soft, about 5-8 minutes on medium heat. I drizzle with my homemade vinaigrette and then add sliced avocado. I find that the BBQ’d veggies add so much flavor that I can use less dressing.

Vinaigrette:

3 smashed garlic cloves (I use the already peeled Christopher Ranch garlic)

3/4 cup of olive oil

Juice of 1/2 lemon (adds flavor without calories)

1/4 to 1/2 cup of balsamic vinegar (I use the Costco Kirkland signature brand)

1 Tbs of Dijon mustard

salt & pepper to your liking

I smash the garlic on a cutting board and toss it into my blender bottle or into a bowl. I add the remainder of the ingredients to the blender bottle (or bowl) and whisk, whisk, whisk! This will blend the flavors and make it taste great. Too tart? You can add a touch more oil or even some very mashed avocado.

Enjoy!