Monday, October 1, 2007

Everything Tastes Better on a Grill

This year we finally got the grill we've been talking about getting for the past several years. Something about getting volunteered to host a cook-out forces you into it...not that we're complaining, because we LOVE our grill. We love it so much, I kinda wonder how we got along so long with out it. And now that we're moving toward fall and it's not so frickin' hot down here, grilling is even more enjoyable. This weekend, I got inspired and made a grilled dinner for us. It was one of those "use up stuff in the fridge" dinners, and I was really pleased with it!

The chicken was great and the vegetables were done perfectly. I marinated the chicken and veggies in olive oil, lemon juice, garlic, and some fresh herbs before throwing them on the grill. The rice was something that just kind of happened as I cooked it. This was such a great meal, I wanted to share it with you!

Combine the following in each of two zip-top plastic bags:
3-4 Tbs. olive oil
2 cloves crushed garlic
juice of 1/2 a lemon
2-3 Tbs. of fresh chopped herbs (I used oregano, thyme, and basil)

In bag one, add two chicken breasts and toss to coat.
In bag two, add the following:
2 small zucchini,halved
1 small summer squash, halved
1 onion cut into 3/4" - 1" slices

Toss to coat. Let these bags of marinade sit and work their magic while you go get the grill started and warmed (about 25-30 minutes). While grill is warming, start on the rice pilaf.

Once grill is warmed, cook chicken and vegetables until done. For chicken, juices should run clear and internal temperature should reach at least 155 degrees, F. Grill veggies until tender and slightly charred.

Chop grilled veggies and toss them together. To serve, place chicken breast atop a bed of the rice pilaf and sever the tossed veggies on the side.

Rice Pilaf:

1 Tbs. olive oil
1 shallot, minced
3 cloves garlic, minced
1/2 cup white rice
1 cup water
2 Tbs. pine nuts, toasted
1/4 c. chopped fresh parsley.
1 Tbs. fresh lemon juice

In a medium sauce pan, sauté shallots in oil until fragrant, about 2 minutes. Add garlic and sauté another 30-45 seconds. Add rice, and stir until rice is coated in oil and slightly toasted. Add water. Bring to a boil, then cover and reduce heat. Simmer rice until all water is absorbed and rice is tender. In a bowl, toss rice with pine nuts, parsely, and lemon juice.

Happy Grilling!