We invited my brother Alex and his girlfriend Emily over this past weekend to take advantage of our pool before tropical storm Isaac came to town. We provided the pool and libations and Alex did the cooking….pretty good swap if you ask me!
Since I am still on the road to loosing my baby weight I served up Skinny Girl White Peach Margaritas. Regular margaritas are chalked full of sugar and Bethanny Frankel sure did a good job capturing that taste while keeping the calories low! We recently cleaned our grill so while Alex managed the food we watched from the pool enjoying the guilt free cocktails.
Alex is trying to eat healthy and picked two amazing dishes, grilled greek chicken and grilled vegetables. Both recipes are simple and delicious! I could have easily made a meal out of the vegetables alone!
The grilled greek chicken is a perfect for the summer dish that will leave you wanting to eat it year round (found here)! One great feature on that website is that you can customize the serving size and it will give you the correct measurement for the ingredients. Instead of putting the recipe and directions on my blog, customize it per the serving size you would like! The recipe called for the chicken to marinate for 8 hours, but we did it for only 30 minutes and it tasted fabulous.
The grilled vegetables were served up on The Everyday Italian show with Giada De Laurentiis (recipe found here). There are so many vegetables in this dish you could eat it as your main course and be satisfied (or at least I could!). The only changes Alex made were omitting the mushrooms and using a regular eggplant and not the Japanese eggplant. I also let him use our black cherry balsamic vinegar instead of the normal kind. We get our flavored olive oils and balsamic vinegar from the Florida Olive Oil Company in Sarasota. Check out their various flavors online and guess what they ship!!!!!
This was the perfect meal to eat poolside. It was even better sharing it with my little brother and his sweet girlfriend! Thanks Alex for cooking and introducing me to two new favorite dishes!
Hope ya’ll enjoy!
From Giada De Laurentiis
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
(we omitted: 12 cremini mushrooms)
Turn your grill on to medium.
Lightly coat the vegetables with ¼ of the olive oil and sprinkle with salt and pepper.
You will want to grill the vegetables under tender and in batches as they all have different cooking times.
8-10 minutes for the peppers
7 minutes for the yellow squash, zucchini, eggplant (and mushrooms)
4 minutes for asparagus and green onions.
While the vegetables are cooking whisk the remaining 2 tbsp of oil, balsamic vinegar and herbs (salt and pepper to taste).
Drizzle the vegetables with the herb mixture once it is removed from the grill.