Ingredients

• 12 oz. bow tie pasta
• 2 medium roma tomatoes
• 1 medium summer squash
• 1 medium zucchini
• 1 medium broccoli crown
• ½ medium red onion
• 1 red bell pepper
• ½ bunch parsley

VINAIGRETTE

• ¼ cup vegetable oil
• ¼ cup olive oil
• ⅓ cup red wine vinegar
• 1 Tbsp dijon mustard
• 1 tsp dried oregano
• 1 tsp minced garlic
• ¾ tsp salt
• to taste fresh cracked black pepper

Instructions

• Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
• While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
• While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
• Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.

Ingredients

• 2 lbs boneless & skinless chicken breasts, cut into 1″ pieces
• 20 olives, cut in halves
• 1 large red onion, cut & separated into 1″ pieces
• 2 large garlic cloves, grated & divided
• 1 lemon, juice and zest of
• 2 tbsp basil or oregano, dried
• 1 + 1/2 tsp salt, divided
• 1 + 1/2 tsp ground black pepper, divided
• 2 tbsp olive oil, extra virgin
• 1 large zucchini, cut into 1/2″ thick rounds
• 3 large bell peppers, cut into 1″ pieces
• Cooking spray

Directions

• If using wooden skewers, soak in water for at least 30 minutes.
• In a large bowl add chicken, olives, onion, 1 garlic clove, lemon juice + zest, basil or oregano, 1 tsp salt and 1 tsp black pepper. Toss to combine and coat the chicken evenly. Let marinate at least 30 minutes. The longer meat marinates, the more flavourful it is and less cooking time is required. I left the meat to marinate as little as 30 minutes and as long as overnight.
• Toss zucchini and bell peppers with remaining 1/2 tsp salt and 1/2 tsp black pepper. If marinating meat overnight, you can do this step right before grilling.
• To make garlic oil, combine olive oil and 1 garlic clove in a small bowl and set aside.
• Skewer the meat alternating with olives, red onion and vegetables onto each skewer. I ended up using 5 – 6 pieces of chicken, 2 zucchini slices, 3 – 4 bell pepper slices on each out of 10 long metal skewers. Discard remaining marinade.
• Preheat the grill on low – medium heat, around 500 degrees F, and spray with cooking spray. Grill skewers with lid closed turning every 2 – 3 minutes for even grilling. Kebabs are ready when chicken is cooked through, about 8 minutes.* Remove from the grill and brush each skewer with garlic oil. Serve hot with your favourite whole grain and/or salad.
• Storage Instructions: Refrigerate covered (remove from skewer and transfer to a container) for up to 2 days.

Ingredients:

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

Instructions

• Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
• While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
• Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
• Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.