EVERYDAY EASY
PITA, CHEESE, AND VEGGIE GRILL
i
8-oz. block feta cheese, quartered
i
medium zucchini, halved lengthwise
1
medium red onion, cut in 1
/ 2-inch
slices
V 4
cup Italian salad dressing
4
pita bread rounds
2
medium tomatoes, cut in wedges
1
Tbsp. honey
1. D riz z le cheese, z u cc h in i, and o nio n slice s w ith
h a lf the
salad dressing. S p rin k le
salt
and
pepper.
2. O n rack o f charco al g rill place zu cc h in i, o nio n slices, and
a 6-in c h c a st-iro n sk ille t (to heat for soften ing the cheese)
d ire c tly over m ed iu m coals. G r ill z u c c h in i and o nio n for
8
m in u tes or u n til tender, tu rn in g once h alfw ay through
co o kin g tim e. Rem ove vegetables. G r ill p ita bread and
tom atoes on g r ill ra ck for 2 m inutes or u n til bread is toasted
and tom atoes are lig h tly ch arred . P lace cheese in hot sk ille t;
heat for 1 to 2 m in u tes to soften.
4 .
To serve, cu t z u c c h in i in ch u n ks. D riz z le cheese,
vegetables, p itas, and tom atoes w ith ho ney and re m a in in g
salad d ressin g .
M AKES 4 SERVINGS.
EACH SERVING
404 cal, 17gfat (9gsat.fat), 50 mgchol,
1,352 mg sodium, 48 gcarbo,3g fiber, 15gpro. Daily Values:
17% vit.A, 30% vit. C, 35% calcium, 14% iron.
PORTOBELLO BURGERS
4
2
1
4
4
1/ 4
4
3/4
portobello mushrooms
Tbsp. olive oil
tsp. dried Italian seasoning,
crushed
slices provolone cheese
ciabatta rolls, split
cup mayonnaise
to 8 pieces bottled, roasted red
sweet pepper
cup fresh basil leaves
1. Scrape g ills from m ushroom caps, if d esired . D riz z le
m ushro o m s w ith o il. S p rin k le
salt, pepper,
and cru sh ed
Ita lia n seasoning.
2 . O n ch arco al g r ill, cook m ushroom s on ra ck o f
unco vered g r ill d ire c tly over m e d iu m co als fo r 6 to
8 m inu tes, tu rn in g once h alfw ay thro ug h cooking. Top
each m ush ro o m w ith a cheese slic e . P la ce ro lls , s p lit sid e s
dow n, on g r ill ra ck . G r ill 2 m in u te s m ore, u n til cheese is
m elted, m ush ro o m s are tender, and ro lls are toasted.
3 . Serve m ushroom s on ro lls. Pass m ayonnaise, sw eet
p epp er p ieces, and b a s il leaves,
m a k e s 4 s e r v in g s .
EACH SERVING
520 cal, 29gfat (9gsat. fat), 25 mgchol,
972 mg sodium, 49gcarbo, 4 gfiber, 17gpro. Daily Values:
13% vit.A, 88% vit. C,31% calcium,22% iron.
CHIMICHURRI CHICKEN
4
skinless, boneless chicken
breast halves
3
Tbsp. cooking oil
12
oz. fresh younggreen beans
3 4
cup packed Italian parsley
1
Tbsp.cidervinegar
2
cloves garlic, halved
V 4
tsp. crushed red pepper
i
lemon, peel and juice
1 . B ru sh ch ick e n w ith
1 tablespoon
o f the o il; s p rin k le
Va
teaspoon each
salt
an d
black pepper.
O n c h a rc o a l g r ill,
cook c h ic k e n on ra c k d ire c tly over m e d iu m co a ls for 1 2 to
15 m in u te s or u n til no lo nger p in k , tu rn in g once h a lfw a y
th ro u g h g r illin g tim e.
2 . Place beans in m icro w ave-safe ll/ 2-q u a rt d ish . A dd
1 tablespoon
water.
C o v e r w ith vented p la stic w rap . C o o k
on h ig h 3 m in u te s; d ra in .
3 . F o r C h im ic h u rri sauce, in sm a ll food processor bow l
com b ine p arsley, the re m a in in g o il, the v in e g a r, g a rlic ,
1A
teaspoon
salt,
and red pepper. P ro cess u n til n e a rly
sm ooth. Serve ch ic k e n and beans topped w ith C h im ic h u rri
sauce, lem on peel, and ju ic e ,
m a k e s 4 s e r v in g s .
EACH SERVING
281
cal, 12gfat (2gsat.fat), 82 mgchol, 376 mg
sodium, 8 g carbo, 3 gfiber, 35 gpro. Daily Values: 32% vit. A,
57% vit. C, 7% calcium, 14% iron.
BRATS WITH MANGO RELISH
1
large fresh mango, seeded, peeled,
and halved
1
small red onion, cut in 1
/ 2-inch slices
4
cooked smoked bratwurst (12 oz.)
4
buns, split
2
hearts of romaine lettuce, halved
1/2
tsp. Jamaican jerk seasoning
1. B ru sh m ango and o n io n w ith 1 tablespoon
cooking oil.
2 . O n ra ck of uncovered charco al g r ill place m ango halves,
onio n, and brats d ire c tly over m ed iu m coals. G r ill for
8 m inutes, o r u n til m ango and brats are brow ned and
heated through and o nio n is crisp -te n d e r, tu rn in g once
h alfw ay thro ugh cooking. L ig h tly toast buns for 1 to
2 m in u tes on g r ill. Set aside m ango, onio n, and brats.
3 . L ig h tly b ru sh ro m aine w ith
cooking oil.
G r ill 1 to
2 m inu tes, d ire c tly over m ed iu m co als, u n til lig h tly
brow ned and w ilte d , tu rn in g once.
4 . F o r re lish , chop g rille d m ango and onion.
C o m b in e in bo w l w ith 1 tablespoon
cooking oil,
the je r k seasoning, and
salt
and
pepper.
Serve
brats in buns w ith re lis h and rom aine.
M AKES 4 SERVINGS.
EACH SERVING
478 cal, 31 gfat (6gsat. fat), 66 mgchol,
1,112 mg sodium, 35 g carbo, 2 gfiber, 15 g pro. Daily
Values: 8% vit. A, 27% vit. C, 8% calcium, 13% iron.
Plan meals using
Everyday Easy
recipes at BHG
.com/mealideas
192
JUNE 2008 BETTER HOMES AND GARDENS
