My perfect summer meal

After a long day at the beach I was craving lemony, Mediterranean flavors, fresh vegetables and color on my plate.

Grilled vegetables (serves 7)

8 portobello mushroom caps

1 red pepper

1 orange pepper

1 green pepper

2 yellow onions quartered

2 green zucchinis

3 lemons halved horizontally

3 cloves of garlic, chopped

Fresh dill, chopped

Brush or toss with olive oil

Sprinkle on sea salt and pepper

Squeeze one whole lemon over

Add garlic

Place vegetables on grill till sightly charred but firm

Remove from grill, sprinkle dill and serve

Sicilian grilled chicken (serves 7)

Mediterranean Drizzle

1 large garlic clove, pressed

2 teaspoons coarse kosher salt

2 tablespoons fresh lemon juice

6 tablespoons extra-virgin olive oil

Chicken

1/2 cup fresh lemon juice

1/2 cup chopped fresh Italian parsley

1/4 cup olive oil

6 garlic cloves minced

1 teaspoon salt

1/2 teaspoon ground black pepper

6 skinless chicken breasts

4 chicken thighs

Mediterranean Drizzle

Mash garlic and 2 teaspoons coarse kosher salt in small bowl with back of spoon or pestle until paste forms. Whisk in lemon juice, then oil. Cover and chill. Bring to room temp before serving, can be done a day ahead.

Chicken Instructions

Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in medium bowl. Place chicken thighs and breasts resealable plastic bags. Divide marinade between bags. Seal the bags, releasing excess air. Turn to coat chicken with marinade. Chill at least 1 hour or up to 1 day, turning the bag occasionally. Remove chicken from bags and grill.

Slice 3-4 lemons in half horizontally. Place face down on the grill for 2 minutes or until slightly charred.

Spoon Mediterranean drizzle over chicken and grilled vegetables and serve.