Grilled Southern Medley
Ingredients
Grilled Southern Medley
- 1 large zucchini
- 1 large eggplant
- 1 large ripe tomato
- 1 (6 ounce) chicken breast
- 2 tablespoons basil pesto (recipe follows)
- 1 tablespoon balsamic vinaigrette (recipe follows)
- 1 tablespoon Goat cheese crumbles
- 1 tablespoon Pecorino Romano cheese
- 1 tablespoon chiffonade basil
- Salt and pepper
- Oil
Balsamic Vinaigrette (Makes 1 quart)
- ¾ cup Dijon mustard
- 1 cup balsamic vinegar
- ⅓ cup water
- ¾ cup extra virgin olive oil
- 2½ cups blended oil
- 1 tablespoon salt
- 3 teaspoons pepper
- ⅓ cup honey
Basil Pesto
- 2 pounds basil leaves
- 2 cups Romano cheese
- 1½ cups sliced almonds
- 3 tablespoons minced garlic
- Blended olive oil, as needed
Instructions
Balsamic Vinaigrette
- Combine the Dijon mustard, balsamic vinegar, water, olive oil, blended oil, salt, pepper, and honey in a blender. Blend until smooth. Refrigerate until ready to use.
Basil Pesto
- Combine the basil, Romano cheese, almonds, and garlic in a food processor.
- With the processor running, slowly add enough olive oil to create a smooth, spreadable paste.
Grilled Southern Medley
- Preheat a grill to medium high heat.
- Slice the zucchini, eggplant, and tomato lengthwise into ¼ inch thick slices.
- Brush both sides of the vegetables with olive oil and season with salt and pepper.
- Grill the vegetables until tender and lightly charred.
- Brush the chicken breast with olive oil and season with salt and pepper. Grill for 4 to 6 minutes per side, or until cooked through.
- Spread the basil pesto onto a serving plate.
- Arrange the grilled vegetables and chicken over the pesto.
- Top with the goat cheese crumbles, drizzle with the balsamic vinaigrette, and garnish with grated Pecorino Romano and fresh basil. Serve immediately.
