How To Prepare
MARINADE: In a jar, combine garlic, black pepper, parsley, and olive oil. Shake well to mix.
VEGETABLE SALAD: In a large bowl place zucchini, mushrooms, bell pepper, eggplant, par-boiled potatoes, and onion. Add marinade and toss to coat.
Preheat a barbecue and spray with a little oil. Add Chicken Breast with BBQ marinade and cook until fully cooked. Drain vegetables from marinade. Add to hot barbecue. Sauté until tender.
Place on a large serving platter. Drizzle with marinade, lemon juice and lemon zest. Serve immediately.
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BBQ Chicken and Vegetable Salad
How To Prepare
Preheat oven to 400°F.
Heat 2 teaspoons oil in a wide saucepan over medium heat. Add peppers, onions and garlic and sauté until softened, 2 to 3 minutes. Add tomatoes, fish stock (or water) and wine and bring to a boil. Cook, uncovered, over high heat until thickened, about 10 minutes, stirring frequently. Stir in rosemary and season with pepper.
Meanwhile, brush both sides of the tuna steaks with remaining 1 teaspoon oil and season both sides lightly with pepper. Heat an ovenproof, nonstick skillet over medium-high heat until almost very hot. Sear the tuna until lightly browned, 1 to 2 minutes per side. Place the pan in the oven and bake until the fish is opaque, about 10 minutes. Place the tuna on individual plates and spoon the tomato mixture on top.
TIPS & NOTES
Tip: To peel & seed tomatoes:
1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.
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Tuna Steaks Provenal
Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 2 tomatoes, peeled, seeded and chopped (see Tip)
- 1/4 cup no salt added fish stock or water
- 2 tablespoons dry red wine
- 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
- Freshly ground pepper, to taste
- 4 4-ounce tuna steaks, (about 1 inch thick)
Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 2 tomatoes, peeled, seeded and chopped (see Tip)
- 1/4 cup no salt added fish stock or water
- 2 tablespoons dry red wine
- 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
- Freshly ground pepper, to taste
- 4 4-ounce tuna steaks, (about 1 inch thick)
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