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
Place vegetables on grill till sightly charred but firm
Remove from grill, sprinkle dill and serve
Sicilian grilled chicken (serves 7)
1 large garlic clove, pressed
2 teaspoons coarse kosher salt
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
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
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.
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.