As soon as there is a *hint* of warmth in the air, we bring out the grill. With high's only in the 40's all this week, it certainly doesn't feel like Spring, but that won't stop us. We grill lots of things, but my personal favorite is veggies. In fact, when we started eating healthier, grilling was the only way I could get my husband to eat lots of vegetables! Most of the time I just chop and toss with a little olive oil, pepper and maybe garlic, but lately I've been trying marinades. This is what I'm using for our Chicken and Veggie Kebabs later this week.
2 TBS Red Wine Vinegar
2 TBS Lemon Juice
3 TBS Olive Oil
1 TBS Fresh Basil, chopped ( or dried)
1 TBS Fresh Parsley, chopped ( or dried)
1 TBS Dijon Mustard
2 Cloves Garlic, minced
Salt & Pepper, to taste
2 cups zucchini, sliced
2 cups mushrooms, halved
2 cups sweet onion, quartered and pulled into chunks 2-3 layers thick
Chicken breast or Tenders, cut into roughly 1 inch chunks
** Lots of other veggies can be used. We like potatoes, tomatoes, asparagus, red/yellow/orange/green peppers, etc *
Directions- Mix together marinade ingredients, and pour over veggies arranged in a shallow pan. Refrigerate 2-4 hours ( or longer! Sometimes I leave it overnight)
Arrange veggies/chicken on skewers, and grill for approx. 15-20 minutes depending on how hot your grill is.