Day 11 – a Night for Grilling

Spring on the Danforth

What a beautiful day. I think that everyone feels happier when the sun smiles on their faces, cause everyone downtown was happy and talking and friendly. Both of the children were busy today, so Mark and I spent the day shopping and eating on the Danforth.

We had lunch at a little pub and I had an amazing pizza – basil pesto, feta cheese, spinach and carmelized onions. It was sooo delicious. I’m going to try and make it myself and then post the recipe – wish me luck! With it I had a dark ale – Mill Street Tankhouse Ale – which was really flavourful and didn’t overwhelm the pizza.

Because my feet hurt now and I’m looking forward to just sitting down with a big bottle of water (yes, I’m drinking water to refresh), we’re keeping it simple for supper.

Grilled Chicken and Vegetables

BBQ vegetables

Vegetables – chopped in large chunks, a little larger than bite-sized otherwise they grill too quickly
Red onion
Red pepper
Small eggplant
handful of mushrooms
Small zucchini

Coat vegetables with olive oil and sprinkle with dulse flakes. Toss to make sure that they are well covered. I grill them in a cast-iron bowl that looks more like a colander than a bowl. I’ll see if I can find a photo online.

Chicken – 1/2 a breast per person
Marinade for 2-4 hours:
1/2 c. olive oil
1/4 c. lemon juice (juice of 1 lemon)
1 tbsp. soy sauce
2 tbsp. apple cider vinegar
1 clove garlic, finely chopped
1/2 tsp. oregano

Take chicken breasts out of marinade and discard (marinade, not the chicken!).  Put the vegetables and chicken on the BBQ for the same amount of time, making sure to toss the vegetables whenever you check on the chicken.

Serve with a mixed greens salad with a lemon-vinagrette dressing.

Lemon-Vinagrette Dressing
(here’s the one from Jamie Oliver’s cookbook Jamie’s Food Revolution)

Put 6 tbsp of extra virgin olive oil into a jam jar, with a pinch of sea salt and freshly ground black pepper. Squeeze in the juice of 1 lemon (I add about a tbsp of zest of lemon just to give it a bit more zing). Put the lid on the jar and shake well. If you like it a little sweeter, add 1 tbsp of maple syrup.

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