Recipeslut

This is a great main dish to the Grilled Veggies. If you have a bigger grill, there is enough room for chicken to be grilled next to the veggie basket. Serves 4.

~2 lbs. of chicken breast, cut into tenders
Fresh rosemary, 2 tsp., chopped
Fresh thyme, 2 tsp
EVOO and S&P

Marinade the chicken with the herbs and EVOO. Season with S&P. Refrigerate for an hour. Grill for 8-10 minutes (4-5 minutes per side).

Thank you thank you to the hoes in Goshen for the introduction of the grill basket to my life! That was one delicious meal, girls! This veggie dish was a part of that meal and is terrific for a hefty and satisfying side to grilled tofu. At home, I like to pair it with Herby Grilled Chicken and some crusty bread. Serves 4 as a side dish.

You will need a grill basket for this.
1 m. butternut squash
1 m. zucchini
1 m. summer squash
2 lg. bell peppers
1 lg. onion
1 sm. eggplant
~ 2 tsp fresh basil, chopped
~ 2 tsp fresh thyme
S&P and EVOO

Cut all vegetables into cubes of similar size except for bell peppers, keeping butternut squash separate. Bell pepper pieces should be larger because they will cook faster. Butternut squash takes longer to cook, so keep it separate. All other veggies can be tossed into the same bowl. Sprinkle most of the fresh herbs onto the mixed veggies bowl, splash with EVOO and season with S&P. Mix it all together. I find that if I use my hand to mix, it mixes better but a wooden spoon is fine too. Take the rest of the herbs. some EVOO and S&PO and repeat with the butternut. Put the butternut on the grill first (in a grill basket), grill with cover on for about 10 minutes, stirring every 2-3 minutes. Then add the rest of the veggies and grill for 15 more minutes, stirring every 2-3 minutes.

It’s a perfect time to put this recipe into writing. It is a dish that I first made with a friend of mine when we went camping on impulse and had no food on a site with a fire pit. Being the foodies we were, we went to the store and made do: aluminum foil, cheap knife, head o’ garlic, swordfish steaks, EVOO, S&P, zucchini, and potatoes. We had the most orgasmic dinner of grilled garlic-stuffed swordfish, zucchini, and roast potatoes that night! Years later I was still talking about it, but the next time I made a version of it was The Summer of Love, wooing my man.

It’s summer and we’re going camping, so here’s how to make the Love version…

1 lb. of white fish like cod or haddock (at least 1/2 inch thick, cut into two equally-sized pieces
garlic (as much as you like), sliced thin, lengthwise
A nice sized stalk of fresh rosemary
A couple sprigs of thyme
A splash of white wine (optional; Paul says if you don’t use the wine, the fish tastes butterier. The wine makes it taste a tad Frencher.)
1 tsp. (or more) EVOO
Pinch of salt
6 cherry tomatoes
Aluminum foil

Center each piece of fish on a piece of foil that is large enough to fold up and seal. Make slits all over the fish, stuff garlic slices in them. Put the remaining ingredients on top of the fish, drizzling the oil and sprinkling with salt. Pull up the sides of the foil, fold the edges together, and then the close off the ends. The finished pouch should have a bit of wiggle room so the steam can rise. The pouches can be cooked on the grill or on a grate over an open fire. Cook time is about 5 minutes on a hot, high grill or flaming fire.

Grilled Potatoes are super yummy with this dish, and grilled zucchini.

16 baby red potatoes
olive oil
salt
pepper
1 clove garlic
thyme
rosemary

Boil potatoes with skin on and cut in half until tender when poked with fork. In a mortar bowl, mash garlic, thyme and rosemary together. When potatoes are done, drain well; toss with the garlic and herbs, salt and pepper and olive oil. Grill for 15-20 minutes or until they are nice and golden brown.

Serves 4

1/2 cup chopped Kalamata or other brine-cured black olives
1 1/2 pounds zucchini (about 3 large)
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons coarsely chopped fresh mint leaves
1 tablespoon fresh lemon juice

Prepare grill.
Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper, to taste. Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy-ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice. Season with salt and pepper, to taste.