Grilled Vegetables With Vinaigrette + Cajun Grilled Chicken

Ingredients

Grilled Vegetable Vinaigrette

• 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

Cajun Grilled Chicken

• 4 skinless, boneless chicken breasts
• 2 teaspoons olive oil
• 2 teaspoons Cajun seasoning
• 1 tablespoon parsley, chopped
• Plastic wrap

Instructions

Grilled Vegetable Vinaigrette

1. 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.

Cajun Grilled Chicken

1. 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.