recipe for you

I made this the other night when my mom was here.  It was very good.  The kids said "Yuck.  I don't like squash.  I don't like zucchini.  I don't like herbs on my chicken.  Yuck."  But I told them tough beans and to shut their traps and eat it.  Ok, not really.  I don't talk to my kids like that.  I might say tough beans, though, I guess.  Anyway.  I told them they had to each try one bite of the zucchini and a half of a chicken tender.  They ended up eating all the chicken and several pieces of squash.  I didn't even bother trying to get them to taste the eggplant.  The eggplant was a bit disappointing, but the rest was good.

Because I can't have tomatoes or peppers, I left those out.  I doubled the recipe and marinated some chicken tenders in that.

Mediterranean Grilled Vegetables

(I used regular sized veggies and sliced them)

Marinade

1/4 cup balsamic or red wine vinegar

1/4 cup olive oil

2 teaspoons minced garlic

1/2 teaspoon dried thyme

1 tablespoon dried rosemary

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 small eggplant sliced into 2-inch-thick rounds

3 baby summer squash

3 baby zucchini

3 baby pattypan squash

1/2 medium red onion, peeled and sliced into 1/2-inch-thick slices

1/2 cup cherry or grape tomatoes, left whole

1/2 yellow bell pepper, cut lengthwise into 2-inch-wide slices

1/2 red bell pepper, cut the same

Combine marinade ingredients and pour over vegetables.  Marinate for 30 minutes to 2 hours in the refrigerator.

Grill them until tender, 5-10 minutes per side.