Seasonal Supper

Last night our meal could not have been more seasonal or easy with lamb brats from a local farmers' market and veggies from our and a neighbor's garden (onion, zucchini, eggplant, and yellow squash).

Robert grilled the brats while I prepped the veggies. I cut them into diagonal one inch chunks, tossed them with just a tiny bit of olive oil, and then Robert put them in a grill basket and grilled them until they got a nice char on them. I tossed a tablespoon of basil pesto with 2 tablespoons of olive oil, two teaspoons of white vinegar, and a dash each of salt and pepper. When the veggies came off the grill, I poured the pesto vinaigrette over them and dinner was served. It was every bit as good as it looks.