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Jalapeño-Lime Chicken
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Italian Grilled Vegetables
Yield: Makes 8 servings
Ingredients:
4
medium unpeeled red potatoes
2
tablespoons orange juice
1
tablespoons balsamic vinegar
1
clove garlic, minced
1/2
teaspoon salt
1/4
teaspoon black pepper
1/3
cup plus 3 tablespoons olive oil, divided
8
thin slices (4X2 inches) ham or prosciutto
3
ounces garlic-flavored soft goat cheese, cut into 8 pieces
8
asparagus spears
1
(each) red and yellow bell peppers, cut in half and stem and seeds removed
2
small zucchini, cut lengthwise into thin slices
1
Japanese eggplant, cut lengthwise into 1/4-inch slices
12
large mushrooms
2
poblano peppers, cut in half and stems and seeds removed
Preparation:
1.
Prepare grill for direct grilling. Cook potatoes in boiling water until tneder. Drain; cool slightly. Cut potatoes into thick slices. Meanwhile, combine juice, vinegar, garlic, salt and black pepper in small bowl; whisk in 1/3 cup oil. Set aside.
2.
Wrap each ham slice around 1 piece cheese and 1 asparagus spear. Thread cheese bundles onto wooden skewers. (Soak wooden skewers and picks in hot water 30 minutes to prevent burning.) Brush bundles with remaining 3 tablespoons.
3.
Grill bell peppers, skin sides down, over medium heat 8 minutes or until skins are charred. Place in large resealable food storage bag; seal. Let stand 5 minutes; discard skins. Grill remaining vegetables on covered grill over medium heat 2 to 5 minutes on each side or until tender. Grill cheese bundles over medium heat until lightly browned. Arrange vegetables and cheese bundles in large glass dish; drizzle with juice mixture, turning to coat. Let stand 15 minutes.
Nutritional Information:
| Serving Size: 1/8 of recipe | |
| Sodium | 27 mg |
| Protein | 5 g |
| Carbohydrate | 26 g |
| Total Fat | 7 g |
| Calories from Fat | 38 % |
| Calories | 168 |
This recipe appears in:
Italian
