This year’s bbq was probably my favorite one that I’ve hosted with Mike since we were together. I’m not really sure what it was, whether the group of people who mixed well or what, but it was definitely a fun time.
We usually supply all the meats, a couple of sides/appetizers, and some beverages. This year I made a really great gluten free pasta salad, a vegetable tray, and sangria.
This pasta salad included
- 1 pound of your favorite pasta (this is gluten free brown rice pasta from Trader Joe’s)
- your favorite vegetables (Here we used three peppers in a variety of colors, two small yellow squash, 1/2 a red onion, 3 mini seedless cucumbers, and half a can of black olives)
- italian seasoning
- bottled italian reduced fat salad dressing
Just mix everything together and let sit overnight if possible. This is the best way for the flavors to come together. Also, make sure to chop all vegetables into small pieces.
Here are some of the other items we brought along.
Here’s the vegetable tray.
The food cooking on the grill and the grillmaster.
For sides, we had baked beans, salad, potato salad, macaroni salad, cole slaw, chips, and many other things.
Here are some of the girls enjoying their meals.
And the boys playing some games.
And any bbq wouldn’t be complete without dessert.