Sunday, May 15, 2011

Dinner on the Grill

Grilled chicken breasts, grilled vegetables with balsamic vinaigrette, fingerling potatoes with olive oil and rosemary

I marinated the chicken breasts for an hour in red wine, olive oil, garlic, tarragon, chives, basil, salt and pepper. Cook 3-4 minutes on direct heat on each side, then move away from hottest coals, cover and cook for 10-12 more minutes. Cooking time varies depending on how hot your grill is and the size of the chicken breasts.

 Veggies on the grill - should have used a red bell pepper (for color)

The vegetables were the star of this dinner, though. One of my favorite flavors is slightly charred broccoli florets doused in balsamic vinaigrette. They're still crunchy, and balsamic vinegar is a perfect complement. Same goes for the bell peppers, zucchini and yellow squash. Put rinsed and chopped vegetables into a bowl and add salt and pepper. Add dressing (1part balsamic vinegar to 2 parts olive oil and a squirt or 2 of any mustard) and toss before grilling. They don't need much time on the grill -- maybe 3 minutes each side over the hottest coals -- and they are good at room temperature, so you can cook them first, then throw them back in the bowl with the dressing and toss again.

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