Even if you took a break this winter, I'll bet you're grilling again now - it's warm enough for just about everyone to fire 'er up. Although eating an abundance of grilled (charred) food is sadly not a good idea, I'm not going to sweat one or two grilled meals per week. It's just so easy, and tasty, not to mention light and summery, to grill vegetables, fish, bread, and meats - please don't take away my grill!
Even simple (er, bland) boneless, skinless chicken breasts emerge tasty from a quick grilling, especially if marinated in a punchy mix of lemon juice, herbs, garlic, and olive oil for a few minutes beforehand. Toss zucchini and fennel into the mix as well, string it all on skewers, and grill into quick, delicious kebabs. I made whole-wheat couscous to serve alongside, filled out with stir-ins gathered from a raid on Whole Foods' salad bar - a bit each of roasted corn, peas, artichoke hearts, raisins, sliced almonds. Ready in just minutes, it all made for a great pre-summer grilled (!) meal.
Recipe for chicken and vegetables here. Whole wheat couscous is available at Whole Foods. I think the marinade would be tasty with shrimp as well.
