Grilled Vegetable Salad with Garlic Olive Oil, Sicilian Lemon Thyme Chicken, and Homemade Garlic Lemon Dressing

This Grilled Vegetable Salad is perfect for summertime grilling! It is also perfect if you are having company, just arrange all the chopped vegetables and sliced chicken nicely on a large serving platter and your guests can build their own salad. This recipe can also be made with our Tuscan Herb Infused Olive Oilin place of the Garlic Infused Olive Oil or if you like some spice you could give our Baklouti Green Chili Pepper Fused Olive Oil a try!

Ingredient Spotlight. Our Garlic Olive Oil does double duty here, coating the vegetables before they char and forming the base of a bright, honeyed dressing. Its savory, roasted-garlic depth clings to grilled edges and ties the whole platter together.

Ingredients

(Serves 2-3)

Grilled Vegetables

• 2 Zucchinis, quartered lengthwise
• 2 Summer Squashes, quartered lengthwise
• 2 large red peppers, seeded and quartered
• 1lb Asparagus
• 1 large red onion, sliced 1/4" thick
• 1-2 Tbsp North Conway Olive Oil Company Garlic Olive Oil

Dressing

• 1 large garlic clove, minced
• Juice of 1 large lemon
• 1 tsp fresh thyme
• 1/2 tsp fresh rosemary, chopped
• 1/4 cup honey
• 1/3 cup North Conway Olive Oil Company Garlic Olive Oil
• Salt and Pepper to taste

Chicken

• 1 Tbsp North Conway Olive Oil Company Sicilian Lemon White Balsamic
• 1 Tbsp North Conway Olive Oil Company Garlic Olive Oil
• 2 thin-sliced chicken breasts
• 2 tsp fresh thyme
• Salt and Pepper to taste

*Optional

• Fresh Grated Parmesan Cheese
• Lettuce to serve vegetables over
• Cherry tomatoes, sliced in half

Instructions

1. Wash and chop all vegetables. Snap the hard ends off of the asparagus.
2. Place zucchini, summer squash, red peppers, asparagus, and red onion on a rimmed tray or baking sheet. Drizzle all vegetables with Garlic Infused Olive Oil and toss lightly. Sprinkle salt and pepper to taste and toss vegetables again.
3. For the chicken, whisk the Garlic Olive Oil, Sicilian Lemon White Balsamic, Fresh Thyme, Salt, and Pepper in a small bowl. Pour over the chicken breasts and use a brush to evenly coat the chicken. This can be done a few hours prior if desired and left to marinate in the fridge.
4. Place all the prepared vegetables and chicken on a grill preheated to 400 degrees. Flip occasionally until vegetables are charred on the outside and soft and chicken is fully cooked.
5. While the vegetables and chicken are grilling prepare your salad dressing. Mix all dressing ingredients together in a small bowl and whisk until combined. Shake or whisk again just before serving.
6. Once vegetables and chicken are cooked, slice them all into bite sized pieces. You can place them all on a serving platter with a large spoon if you would like. Plate them on top of some lettuce if desired, or just on their own. You can also top your vegetables with some sliced cherry tomatoes before pouring your dressing over the salad. Finish the salad off with fresh grated parmesan cheese and fresh ground black pepper if desired.

Chef's Notes

• Cut the vegetables into large, even pieces so they grill up charred on the outside and tender within without slipping through the grates.
• Dress the vegetables while they are still warm off the grill, then finish with a raw drizzle of Garlic Olive Oil so its aroma stays bright on the plate.

Make It Yours

• Skip the chicken and pile the grilled vegetables over farro or white beans for a hearty vegetarian main.
• Add a handful of crumbled feta or fresh mozzarella along with the cherry tomatoes for a Mediterranean twist.

Allergens: Contains dairy if you add the optional Parmesan; otherwise none of the major allergens.

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