f r e s h
n o w
f o o d
party pian
Grill a company-worthy dinner in under an hour.
by PAM ANDERSON photos ANDY LYONS food styling JILL LUST
GRILLED PLATTER
PREP: 30 MIN. GRILL: 20 MIN.
4
cloves garlic, peeled
/2
cup extra virgin olive oil
8
34
-inch slices crusty country bread
2
lb. chicken tenders
2
baby eggplants, quartered lengthwise
2
small zucchini, quartered lengthwise
2
small yellow sweet peppers,
quartered lengthwise and seeded
4
large plum tomatoes, halved
/2
cup pitted kalamata olives
1
Tbsp. crumbled feta cheese
Fresh oregano sprigs
1
recipe Feta Vinaigrette,
right
1.
In blender chop garlic. With motor run-
ning add oil in a steady stream; blend to
nearly smooth, scraping sides. Brush both
sides of bread with garlic-oil blend; sprinkle
bread lightly with
salt.
In bowl toss chicken
with
salt, pepper,
and half remaining oil. In
second bowl toss vegetables with
salt,
pepper,
and remaining oil; set aside.
2.
For charcoal grill, cook peppers and
eggplant on uncovered rack over medium-
high heat 10 to 15 minutes, until tender;
turn once. Add chicken and zucchini; grill
5 minutes, turn. Add bread and tomatoes;
grill 2 to 5 minutes more, until chicken is
no longer pink, vegetables are tender, and
bread is toasted, turning as needed. (For
gas grill, preheat grill. Set heat to high;
cook food in same manner as above.)
3.
Arrange all grilled vegetables and olives
on platter; sprinkle olives with feta and
oregano sprigs. Serve with Feta Vinaigrette.
MAKES 8 MAIN-DISH SERVINGS.
EACH SERVING
535 cal, 33 g fat, 75 mg chol, 691
mg sodium, 26 g carbo, 5 g fiber, 32 gpro.
FETA VINAIGRETTE In bowl whisk 2 Tbsp.
each
Dijon mustard, red wine vinegar, and
rice wine vinegar;
2
cloves garlic, minced;
1 Tbsp. snipped fresh oregano or 1 tsp. dried
oregano; and /4 tsp.
each
salt and pepper.
Whisk in /2 cup extra virgin olive oil, by
droplets then steady stream. To serve, stir in
/2
cup crumbled feta.
1
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