The 4th of July is the biggest BBQ day of the year! I always look forward to chowing down on some finger licking ribs, sporting red, white and blue, and catching up with family and friends. This year, why not upgrade your spread and serve a few things that will be almost as impressive as the firework display. For this 4th of July BBQ, it’s “Rosé ALL Day, ” and in this post, I have a recipe for a Sparkling Rosé Punch with Strawberry & Lime that everyone will enjoy and a Zucchini & Onion Gratin to put your other boring side dishes to shame. These simple recipes will become your new summertime favorites.
Prepare Your Menu
Contrary to belief, there is an art form to crafting your summer BBQ menu. There must be a balance between the protein, veggies, carbs, and desserts. I find it a little overwhelming when 4 out of the 5 “salads” are smothered in mayo. Here is a simple guide when planning your menu:
- 1-2 Meats that don’t require a bun
- 1-2 Meats served in a bun
- Cooked Veggie dish ( Jump to Recipe )
- Fresh Fruit
- Carb side – i.e. Potato or Maccoroni Salad
- Fresh Veggies
- Some variety of Chips & Dip or Salsa
- Festive holiday dessert
When entertaining a large group, shy away from serving complicated drinks that require tons of ingredients. My advice – keep it simple. In addition to your soft drinks, water, and well drinks, serving an unexpected light alcoholic punch will be a definite crowd pleaser. That is why I love this delicious punch with fresh strawberries and tangy lime. For this recipe, I ordered from Total Wine & More and went with a French Rosé that already had notes of strawberry and a Sparking Wine with a light finish so as not to overpower this refreshing drink.
Since I’m not a big beer drinker, I like to sip on a cool and refreshing wine cocktail during the hot summer months. Total Wine & More has a great selection of my favorite Rosé and Sparkling wines to create an awesome wine cocktail and right now you can save 15% off a selection of 6 bottles or more with code: MIXSIX4th.
Sparkling Rosé Punch with Strawberry & Lime
- 1 bottle Rivata Asti or your favorite sparkling white wine
- 1/2 bottle Domaine Guy Mousset Cotes du Rhone Rosé or your favorite Rosé
- 1 cup Fresh Strawberries cut in half
- 1 Lime thinly sliced
- 1/4 cup Fresh Basil leaves for garnish
In a large punch bowl, combine the strawberries, limes, basil, and wine. Allow to rest for 30 minutes then serve in glasses garnished with basil, and lime slices.
Of course, you can serve your grandma’s famous potato salad and your uncles’ secret recipe of baked beans, but how about trying something new and lighter this year. This zucchini dish highlights one of my favorite summer vegetables, and it’s effortless to make. Plus, the great thing about this side is it’s delicious fresh out the oven or served at room temperature, making it perfect for a picnic.
Zucchini and Onion Gratin
- 3 Zucchini diagonally sliced into 1/4-inch-thick pieces
- 1 large Onion thinly sliced
- 2 Tbsp Tomato Paste
- 2 tsp Lemon Zest
- 1/4 cup Parmesan Cheese
- 1 tsp Fresh Thyme
- Olive Oil
- Salt & Pepper to taste
Heat a large skillet over medium heat. Add 1 tablespoon of oil to the pan; swirl to coat. Add sliced onions and cook for 6 minutes, stirring occasionally.
Stir in tomato paste and cook for 2 minutes. Stir in lemon zest, thyme, season with salt, and pepper and cook for an additional 2 minutes, stirring occasionally.
Preheat the broiler and arrange zucchini on the broiler pan. Drizzle with about 1 tablespoon of oil, season lightly with salt and toss to coat. Broil for 7 minutes or until lightly charred.
Preheat oven to 375°. Spread onion mixture in a 2-quart gratin/casserole dish. Then arrange zucchini over onion mixture. Sprinkle with cheese, cover and bake for 25 minutes, then remove from the oven.
Preheat boiler and uncover zucchini pan, broil for a few minutes or until lightly browned. Serve warm or at room temperature
Have a safe and wonderful 4th of July!
This is a sponsored conversation written by me on behalf of Total Wine & More. The opinions and text are all mine.
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