Grilled Vegetables, Citrus-Tarragon Chicken Kebabs and Classic Greek Lettuce Salad (Maroulosalata)

 A low-carb dinner tonight.  I adjusted each recipe to serve 1.

  

Grilled Veg's

3 red bell peppers, seeded & halved
3 yellow squash (about 1 lb.) sliced lengthwise into 1/2" rectangles

3 zucchini (about 12 oz) sliced lengthwise into 1/2" rectangles

3 Jap. Eggplant (12 oz) sliced lengthwise into 1/2" rectangles

12 cremini mushrooms

1 bunch (1 lb.) asparagus, trimmed

12 green onions, roots cut off

1/4 C plus 2 Tbs. olive oil

Salt & freshly ground pepper

3 Tbs. balsamic vinegar

2 garlic cloves, minced

1 tsp chopped fresh Italian parsley leaves

1 tsp chopped fresh basil leaves

1/2 tsp. finely chopped fresh rosemary leaves

Preheat grill to med-high.  Brush veg's with 1/4 cup of the oil.  sprinkle veg's w/salt & pepper.  Work in batches:  bed peppers (8-10 min.); yellow squash, zucchini, eggplant, mushrooms (7 min.); asparagus & green onions (4 min.).  Don't shift too frequently once on the grill pan, to get grill marks.

Whisk remaining 2 Tbs. oil, balsamic vinegar, garlic, parsley, basil & rosemary.  Add salt & pepper to taste.  Drizzle over veg's and serve.

Citrus-Tarragon Chicken Kebab

1 orange, zested, then juiced, remainder discarded

1 lemon, zested, then juiced, remainder discarded

1 lime zested, then juiced, remainder discarded

4 cloves garlic, minced

1 Tbs. fresh tarragon leaves

1/4 C soy sause

1/4 C canola oil

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Grill over medium-high (400-500 degrees) heat for 10-15 minutes, turning often and basting with reserved marinade.

Classic Greek Lettuce Salad (Maroulosalata)

2 Romaine hearts very finely chopped

6 sprigs of green onion chopped finely (green & white parts included)

A small bunch of dill chopped finely (approx. 1/4 cup)

A small bunch of parsley chopped finely (aprox. 1/4 cup) optional

2 very small English Cucumbers (or half of a large one), sliced down the middle lengthwise then sliced into pieces.

1/4 C crumbled fetta 

For the dressing:

1/2 C extra virgin olive oil

2 Tbs. red wine vinegar, or freshly squeezed lemon juice

1/4 tsp sea salt

cracked black pepper to taste (optional)

1 tsp dried greek oregano

Combine all fresh green ingredients in a large salad bowl.

Whisk together all the dressing ingredients and then drizzled over salad and toss well.  

Top with crumbled feta and serve.