Grilled Chicken With Savory Summer Vegetables Recipes

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GRILLED CHICKEN WITH SAVORY SUMMER VEGETABLES

Make and share this Grilled Chicken With Savory Summer Vegetables recipe from Food.com.

Provided by Alia55

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6



Grilled Chicken With Savory Summer Vegetables image

Steps:

  • Preheat bbq to medium-high heat.
  • Brush chicken with 2 tablespoons of the dressing. Let stand 10 minute.
  • Poke holes of disposable aluminum foil pan.
  • Toss vegetables with remaining 2 tbsp dressing. Place in prepared pan.
  • Grill chicken until cooked through and vegetables are crisp tender. (About 20 Min).

Nutrition Facts : Calories 925.6, Fat 35.6, SaturatedFat 10, Cholesterol 381.4, Sodium 334.6, Carbohydrate 6.7, Fiber 2.2, Sugar 3.3, Protein 137.4

4 (1 lb) boneless chicken breast halves
1/4 cup sun-dried tomato vinaigrette dressing, divided
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 cup asparagus, chopped
1/2 red onion, cut into chunks

SAVORY GRILLED VEGETABLES

Make and share this Savory Grilled Vegetables recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 36m

Yield 8 serving(s)

Number Of Ingredients 13



Savory Grilled Vegetables image

Steps:

  • In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, black pepper and oregano.
  • Snap off and discard woody bases from asparagus. If desired, scrape off scales. Brush mushrooms and all vegetables with oil mixture, reserving the remaining oil mixture.
  • Place mushrooms on the rack of an uncovered grill directly over medium hot coals. Grill for 8 to 10 minutes or until tender, turning once and brushing with reserved oil mixture. Add vegetables to grill. Grill for 3 to 4 minutes or until tender, turning once and brushing with reserved oil mixture. Discard any remaining mixture.
  • To serve, slice mushrooms. Arrange mushroom slices and other vegetables on a serving plate.
  • Sprinkle with feta cheese.

Nutrition Facts : Calories 194.5, Fat 15.9, SaturatedFat 3.4, Cholesterol 8.3, Sodium 410, Carbohydrate 10.9, Fiber 3.2, Sugar 4.9, Protein 5.1

1/2 cup olive oil
2 tablespoons balsamic vinegar
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon snipped fresh oregano
16 fresh asparagus spears
6 fresh portabella mushroom caps
3 small zucchini, cut lengthwise into 1/2-inch slices
3 small summer squash, cut lengthwise into 1/2-inch slices
1 medium sweet red pepper, cut into 8 wedges
1 medium onion, cut into 1/2-inch slices
1/2 cup crumbled feta cheese

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