The 4th of July is the biggest BBQ day of the year! I always look forward to chowing down on some finger-lickin’-good 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 impress as much 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 and lime that your guests will love, and a zucchini and onion gratin that will 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 the perfect summer BBQ menu. You must strike a balance among protein, veggies, carbs, and desserts. I don’t know about you, but I find it overwhelming when four out of the five “salads” are smothered in mayo. Variety is key. When planning your menu, use the following suggestions:
- 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 (e.g., potato or macaroni salad)
- Fresh veggies
- Chips & dip or salsa
- Festive holiday dessert
When entertaining a large group, shy away from serving complicated drinks that require a ton of ingredients. My advice? Keep it simple. In addition to soft drinks, water, and well drinks, serve an unexpected light alcoholic punch for a definite crowd-pleaser. 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.
I’m not a big beer drinker, but 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 six 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 always serve your grandma’s famous potato salad and your uncle’s secret baked beans recipe, 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, 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"-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 and 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. 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.
Sherita Rankins,thanks so much for the post.Really thank you! Keep writing.