I love making Argentine barbecue for guests here in Montana, and they love my Chimichurri. I serve this tasty herb sauce and allow a choice between meat or a vegetarian main course of grilled vegetables.
Other favorites with guests have been the griddled goat cheese with spicy olives, which I serve with a crusty, hot bread. Eventually, I will work up to grilling over the open fire, but so far, I have modified the recipes for the barbecue.
The Meat Man gave me the Seven Fires cookbook for my birthday, and this Zucchini Salad is a recipe I'm looking forward to serving this summer.