My husband, who is a veteran, decided he wanted to grill on Memorial Day. Never one to argue with him when he announces his intention to cook, I nonetheless have to come up with something for him to grill for the vegans in the house. We've had so much great success with the Gardein Chick'n Scallopini that I immediately pulled some of those out of the freezer. I wanted something that didn't require much in the way of preparation, and this was the delicious result!
The Best Ever Grilled Chick'n
1/4 c. organic apple cider vinegar
3 T. coarse ground mustard
3 cloves garlic, minced
1 t. lime juice
1 t. lemon juice
1/2 c. brown sugar
1 1/2 t. salt
6 T. olive oil
One package Gardein Chick'n Scallopini
Add everything to a gallon sized Ziploc baggie and seal. Turn the bag over and under until the scallopini is well coated, and place in the refrigerator overnight.
Grill over coals, making sure to turn the scallopini over to avoid burning and thorough cooking.
These really, really were the best ever grilled chick'n we've had. So tasty and the flavor was incredible! My son, who normally eschews anything I make with brown sugar, claiming he does not like sweet in his savory dishes, loved these. Next time I am doubling the recipe.
Hubby wanted to grill corn and potatoes together, but I wanted something more to go along with everything. This squash dish hit the spot!
Grilled Zucchini and Yellow Squash
3 yellow squashes
2 T. lemon juice
2 t. thyme
2 clove garlic, minced
2 t. agave nectar
Slice the zucchinis and squashes into half moons. Divide into several foil squares and pour 1 T. olive oil and sprinkle salt over each group and seal up in the foil. I think I got about 10 packets. Grill the packets, keeping a watchful eye that they don't burn. Mix up the remaining ingredients in a bowl. While the vegetables are grilling and you are keeping a close eye on them, periodically pull back the foil and brush on the sauce. Use all the sauce, it is just that good. Serve with a sprinkling of vegan parmesan.