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My Recipe Book |
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| Grilled Vegetable Vinaigrette |
Oxygen #55, pg. 140
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Ingredients:
• 2 small, narrow eggplants
• 2 medium zucchinis
• 1 red onion
• 1 red bell pepper
• 1 yellow bell
pepper
• 1/2 cup olive oil vinaigrette dressing
Instructions:
Slice the eggplants, zucchinis, and onion half-inch thick. Cut peppers into
two-inch strips. Pour half the dressing over the vegetables. In a pan, grill
veggies on medium heat, brushing with remaining dressing, until brown on
both sides, approximately five minutes. Good served with grilled lean meats.
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| Cajun Grilled Chicken |
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Ingredients:
• 4 skinless, boneless chicken breasts
• 2 teaspoons
olive oil
• 2 teaspoons Cajun seasoning
• 1 tablespoon
parsley, chopped
• Plastic wrap
Instructions:
Preheat broiler to 350 degrees Fahrenheit or prepare gas grill. With a meat
tenderizer, pound chicken between sheets of plastic wrap to even out thickness.
Brush each side of the chicken breasts with olive oil, then sprinkle with
Cajun seasoning. Grill or broil for four to six minutes on each side. Serve
hot, sprinkled with chopped parsley for garnish. Try with steamed brown
rice and steamed asparagus.
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To read the full article, pick
up a copy of Oxygen
#55
today!
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