Saturday, August 05, 2006

Grilled Chicken with Roasted Vegetable Pasta Salad

The chicken was marinated in a mixture of equal parts of soy sauce, lime juice and lemon juice. In this case 3/4C of each. Six cloves of minced garlic were added plus a good grind of black pepper. This was enough marinade for 12 pieces of chicken. A whole chicken could be done the same way by putting the chicken and the marinade in a baggie. The chicken was marinated for 8 hrs. The vegetables (summer squash, zuchini, red bell pepper) were grilled on the Weber until nicely browned. They were then tossed with the pasta and diced tomatoes and fresh basil. The dressing was a red wine vinegar vinegrette (3T red wine vinegar, 1/4C olive oil; salt and pepper to taste). We again has a chilled dry white wine with dinner. A nice summer patio meal.

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