This is the second part of the Grilled Chicken menu- fruits and veggies (well, fruits in the form of dessert). If you’re looking for the actual chicken recipe or some awesome duck fat potatoes, go here.
Marinated Grilled Zucchini
Grilled zucchini doesn’t require a lot of fanciness, as far as I’m concerned. But if you are in the mood to kick it up a little, briefly marinating the zucchini is all it needs. For the two of us, one giant zucchini, cut length-wise into inch-thick spears, was plenty. I whisked about two parts olive oil and one part balsamic vinegar together (3 tbsp of oil and 1 1/2 tsbp of vinegar was enough to thoroughly coat the zucchini spears). Mix in a few chopped fresh basil leaves. Toss zucchini in marinade, season with salt and pepper, and let it sit for about thirty minutes.
These cook fast. Just a couple minutes on the grill until you have some nice grill marks and they’re tender, but not floppy.
Even easier than the zucchini. Place the broccolini in a skillet and add a little water (about a quarter inch deep). Cover the skillet and heat over medium-high heat for about 4-5 minutes, until the broccolini is bright green and just a little tender. (Or let it go another minutes or so… I like my vegetables crisp.) Drain the water, add a little olive oil to the skillet and over medium heat, saute the broccolini for a couple more minutes. Drizzle with lemon juice, if desired, and sprinkle with salt (fancy pink sea salt works particularly well with this).
Balsamic-Glazed Strawberries and Basil over Vanilla Ice Cream
From Epicurious: Balsamic-Glazed Strawberries Over Ice Cream. I love when dessert recipes actually are written for two servings, although sometimes I worry that it won’t be enough since Nick can often eat two servings by himself. The nice thing with this is that if it’s not enough, just throw another scoop of ice cream in the bowl.
The recipe calls for 6 large strawberries. I don’t really know what qualifies as a large strawberry. Are we talking about the larger ones from a package of average-sized berries? Or the giant ones that barely fit in your palm? (Well, my palm at least… I have small hands….) Anyway, I just decided the remaining berries I had looked like a generous two-servings worth (probably yielded about 1 1/2 to 2 cups, sliced).
Hull the strawberries and slice them into wedges. In a small saucepan over moderate heat, stir two tablespoons of balsamic vinegar with two tablespoons of brown sugar. Stir until the sugar dissolves and then simmer for a minute. I actually let it simmer for a couple minutes to thicken a little bit while I ran outside to get a few basil leaves. This isn’t part of the original recipe, but I’ve seen other desserts that combine strawberries, vinegar, and basil, and it sounded awesome. Also, the recipe says to remove the mixture from heat and then toss the strawberries and serve immediately. Instead I left the pan on low heat and stirred in the strawberries and just let it sit for a minute or two, to let the flavors meld, as some reviewers had suggested.
Scoop out some vanilla ice cream (we used Stonyfield Ice Cream, which was delicious) and top with the strawberries. Sprinkle some sliced basil on top.
This took no more than ten minutes to make, and tasted amazing.