8
RECIPES FOR THE GRILL:
Grilled Vegetable Salad
Makes about 8 cups (1.9 L)
½ cup (125 ml) extra virgin olive oil
1 tablespoon (15 ml) herbs de Provence or Italian herbs
1 clove garlic, peeled and finely chopped
1 pound (454 g) small eggplant, rinsed
1 teaspoon (5 ml) kosher salt, divided
12 ounces (340 g) red and/or yellow bell peppers, rinsed
12 ounces (340 g) yellow or sweet onions, peeled
12 ounces (340 g) small zucchini, rinsed
12 ounces (340 g) yellow squash or yellow summer squash, rinsed
8 ounces (227 g) Portobello mushrooms
2-3 tablespoons (30 - 45ml) white balsamic vinegar or rice vinegar
½ cup (125ml) imported or domestic pitted olives, halved
¼
cup (59 ml) chopped Italian parsley
¼
cup (59 ml) slivered/chopped oil-packed (drained)
sun-dried tomatoes
¼
cup (59 ml) capers, rinsed and drained
½
teaspoon (2 ml) freshly ground pepper
¼
cup (59 ml) toasted pine nuts (optional)
Combine the olive oil, herbs and garlic in a small bowl. Let stand
while preparing the vegetables.
Cut the eggplant in ½ inch (1.25 cm) slices, sprinkle with ½ teaspoon
(2 ml) salt and place in a colander to drain. Cut the red/yellow
peppers into flat slabs.
Cut the onions into ½ inch (1.25 cm) thick slices; slide a toothpick or
short wooden skewer into the slice horizontally (this will help to hold
it together while grilling). Cut the zucchini and yellow squash into
½ inch (1.25 cm) thick slices. Cut the Portobello mushrooms into
½ inch (1.25 cm) thick slices.
Preheat the Grill side to High.
Rinse and dry the eggplant slices. Brush all vegetables lightly with
the seasoned olive oil mix – there will be oil mixture left over.
Grill the vegetables on both sides until tender and nicely marked:
Eggplant – about 6-8 minutes per side; peppers – about 8-10
minutes per side; onions – about 5-7 minutes per side; squashes
– about 6-8 minutes per side; and Portobellos – about 4-5 minutes
per side. As the vegetables are done, let cool slightly on a prep
board. When cool enough to handle (but still warm), cut into 1-inch
(2.5 cm) pieces and transfer to a large bowl. When all vegetables
have been grilled and cut, toss gently to combine. Add the vinegar
(to taste), olives, parsley, sun-dried tomatoes, and capers; toss
gently to combine.
Season with remaining ½ teaspoon (2 ml) salt and pepper; toss
gently to combine. Cover and refrigerate until ready to serve. Just
before serving, sprinkle with toasted pine nuts if desired.
Nutritional information per serving:
$BMPSJFT GSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH
Lemon Herb Grilled Chicken
Makes 6 servings
6 boneless, skinless chicken breast halves (5-6 ounces/141-170 g
each)
1 green onion, trimmed, finely chopped
(include several inches of green)
1 tablespoon (15ml) fresh parsley leaves, finely chopped
½
tablespoon (7ml) fresh rosemary, finely chopped
½
teaspoon (2ml) kosher salt
½
teaspoon (2ml) freshly ground pepper
1/3 cup (75ml) extra virgin olive oil
3 tablespoons (45ml) fresh lemon juice
Trim all fat from chicken. Place a chicken breast between 2 sheets of
plastic wrap and use the flat side of a meat pounder to pound to an
even thickness, about ½ inch (1.25 cm). Repeat with remaining
chicken.
Combine green onion, parsley, rosemary, salt, pepper, olive oil and
