Spring is finally here and I am sure summer is just around the corner. I have been craving potato salad and remembered the amazing recipe that I tried out last year with tahini, dijon mustard, pickles, onions, lots of fresh dill and baby potatoes. I let the flavours mix together for a few hours in the fridge. I coated the zucchini with a little of the new Roasted Garlic and Shallot Saute oil I picked up. A little goes a long way and has amazing flavour.
I marinated the plump portabello mushrooms in a little of the same oil and a Italian Fiesta Rub filled with paprika, rosemary and garlic. Wow what a flavour combination. I did not pull out the BBQ but grilled these on my Forman Grill inside. Served over a toasted baguette. This truly was a great meal.
Pictures of my new Roasted Garlic and Shallot Saute Oil and Italian Fiesta Rub.
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