I thought I had to say goodbye to summer a few weeks ago. But it seems like summer has been trying to creep back into my life. And I am going to let it. Windows are open, jackets are off and the BBQ is ON!
I felt like I didn't do enough BBQing this year, so I am glad I get one more chance to make up for it.
As I stand on my 2 x 4 foot balcony that faces a 15 story apartment building, I close my eyes and drift slowly into fantasy land where I own a house with a huge backyard with beautiful landscaping, and a pool boy who is fanning me with a palm leaf as I BBQ on my state of the art outdoor kitchen. Alas, I am disrupted and brought back to earth by the sounds of my drunken neighbours hooting and hollaring and realize 3 other groups of people are watching me from their own balcony. I can practically hear them breathing. I wish I wasn't in my pjs. Ah well... I got grilled veggies, beat that.
Grilled Veggie, Chicken and Goat Cheese Pesto Sandwich
Time: 25 mins. CPS: $3.14 L of D: Undergraduate
- 1 Chicken Breast
- 1 small Zucchini
- 1 small Eggplant
- 1 Red Pepper
- 2 Tbsp of Goat Cheese (or more of course)
- 1 Large Bun (Ciabatta, panini, italian, whatever!)
- Olive Oil
- Salt and Pepper
*Note - I obviously didn't use a whole zucchini and eggplant on one sandwich, but it seems a bit silly to grill up one slice of each, so I grilled it all and had the veggies for left overs!*
Place chicken on grill first, close lid and leave it alone. Cook for approximately 8-10 minutes and flip. Place all the veggies on the grill now and leave to get grill marks, then flip again.
At the last minute, I put my bun on the grill to get a wee bit toasted. Assemble sandwich and eat it. Maybe not outside next to your half naked drunk neighbours.
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