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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Grilled Platter
- 4 cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 8 3/4-inch slices crusty country bread
- 2 pounds chicken tenders
- 2 baby eggplants, quartered lengthwise
- 2 small zucchini, quartered lengthwise
- 2 small sweet yellow peppers, quartered lengthwise and seeded
- 4 large plum tomatoes, halved
- 1/2 cup pitted kalamata olives
- 1 tablespoon crumbled feta cheese
- Fresh oregano sprigs
- 1 Feta Vinaigrette (see recipe below)
1. In blender chop garlic. With motor running add oil in a steady stream; blend to nearly smooth, scraping sides. Brush both sides of bread with garlic-oil blend; sprinkle bread lightly with salt. In bowl toss chicken with salt, pepper, and half remaining oil. In second bowl toss vegetables with salt, pepper, and remaining oil; set aside.
2. For charcoal grill, cook peppers and eggplant on uncovered rack over medium-high heat 10 to 15 minutes, until tender; turn once. Add chicken and zucchini; grill 5 minutes, turn. Add bread and tomatoes; grill 2 to 5 minutes more, until chicken is no longer pink, vegetables are tender, and bread is toasted, turning as needed. (For gas grill, preheat grill. Set heat to high; cook food in same manner as above.)
3. Arrange all grilled vegetables and olives on platter; sprinkle olives with feta and oregano sprigs. Serve with Feta Vinaigrette. Makes 8 main-dish servings.
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup crumbled feta cheese
1. In a bowl whisk mustard, red wine vinegar, rice wine vinegar, garlic, oregano, salt, and pepper. Whisk in olive oil, by droplets then in a steady stream. To serve, stir in feta.
- Servings Per Recipe 8,
- cal. (kcal) 535,
- Fat, total (g) 33,
- chol. (mg) 75,
- sat. fat (g) 6,
- carb. (g) 26,
- Monosaturated fat (g) 21,
- Polyunsaturated fat (g) 4,
- fiber (g) 5,
- sugar (g) 5,
- pro. (g) 32,
- vit. A (IU) 729,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 105,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 691,
- Potassium (mg) 732,
- calcium (mg) 111,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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