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Sunday, May 4, 2008

grilled chicken and vegetables: seve's summer spectacular

simple grilled chicken and vegetables

A's dad (Saverio, Ver, Sev, or Seve) has perfected a method for grilling vegetables in the summer: sprayed with olive oil and worcestershire sauce. Nearly every night in the summer he grills up vidalia onions, red peppers, zucchini, and more - it's really a treat. Since I finally broke down and bought a grill this weekend, I decided to christen it with these grilled vegetables, plus grilled chicken marinated in teriyaki-ginger.

teriyaki marinade

For the chicken, I used a little minced garlic, minced ginger, plus a spoonful of chili paste, 1 T of honey, a splash of olive oil, and about a cup of teriyaki sauce. I also threw in a little soy sauce as well. Chicken breasts can be marinated in anything of course, as long as you let them soak for at least an hour. I like this one because it had a kick from the chili, but overall it was very light. On the weekends I'll make extra, because they can be used in salads and sandwiches for lunches during the week.

teriyaki grilled chicken

Grill over medium heat for 6-7 minutes per side, or until done (depends on thickness).

grilled zucchini

For the zucchini, prep by cutting into spears about 1/2 inch thick. I shook the zucchini in a ziploc bag with a little olive oil and a generous amount of worcestershire sauce, plus salt and pepper. Grill over medium for 3 minutes per side. Seve's trick is to fill up small spray bottles with olive oil and worcestershire, so when you flip the vegetables you spray them with more flavor. When the zucchini is done, move the spears all close together on the grill, so they are touching, then sprinkle a little grated parmesan over the tops. When the cheese has melted, remove from the grill and serve immediately.

grilled onions

For the vidalia onion, slice into rings and place about half an onion on a sheet of foil. Drizzle with olive oil, salt and pepper, and fold into a packet. Repeat with the other half an onion. Grill for 3-4 minutes over medium heat, then flip the packet and cook for another 3-4 minutes (I sliced the onion pretty thick, so it took about 5 minutes per side). Be careful to avoid the escaping steam when you open the foil packets.

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