Summer Indoor Picnic Time!

Marinated Portobello Sliders with Sun Dried Tomato Pesto, and Sweet Potato Fries

It's July, and it's summer time, and that means that it's the perfect time of year for some picnic-ing. And I love me a great picnic! So even though it was a Friday evening after an exhausting week of work,   I still had me a little picnic, indoors. I dusted off my George Foreman grill, and got to work on this simple and completely satisfying meal.

I marinated these mini portobello mushrooms in a mix of teriyaki, light soy sauce, fresh garlic, olive oil, black pepper, and some lime juice. Let them sit for a few hours, covered, in the fridge. And when it came time to start dinner, I simply grilled them on my countertop grill...

While the mushrooms are working, I baked up some sweet potato fries. First, coating them in a bit of olive oil, salt, pepper, dried parsley, and cayenne. Then laid them in a single layer on a sheet pan and baked at 400 for maybe 15-20 minutes. 

I had this sun dried tomato pesto that I prepared the day before. It's totally delish, and I thought it would taste great on my little portobello sliders. In this pesto, we have sun dried tomatoes, basil, garlic, parmesan, pine nuts, salt, pepper, lemon juice, and olive oil. Yum...

I toasted the slider buns on the grill, and grabbed a handful of arugula, sliced some gruyere cheese, and popped a chilled bottle of vino, and our picnic was on the table...

I can't wait to make these again! Aren't they cute?!