919.481.2366

Catering by Design’s Grilled Marinated Vegetables

A favorite, our Grilled Marinated Vegetables

Vegetables

1 Zuchini

1 Yellow Squash

1 Portobello Mushrooms

1 Sweet Red Peppers

1 Head Broccoli

1 Bunch Asparagus

Seasoning

½ Cup Olive Oil

1 Tbls Fresh Thyme

1 Tbls Fresh Rosemary

1 tsp Cracked Red Pepper

Salt, Pepper and Garlic to taste

Instructions

Cut all vegetables into desired size and toss with oil and Seasoning

Place on Hot Grill Basket and Grill to Golden and Tender

–

Let us know how you like it.
Email greg@catering-by-design.com

Visit Catering by Design, one of Raleigh’s best full service caterers. Find out what we can do for you.

Call us at (919) 481-2366

Catering by Design’s Blog Home Page.

Catering by Design’s Smoked Chicken and Roasted Pepper Dip

Serves 6

1 6oz Boneless Chicken Breast

Marinade

• 1/4 cup soy sauce
• 1/4 cup Mirin (rice wine)
• 1 tsp. Fresh Grated Ginger
• 1 TBS Toasted Sesame Oil
• 1 tsp. Fresh Garlic
• Pinch of Black Pepper
• 1 Medium Red Pepper
• 1 Shallot
• 1 TBLS Olive oil
• 3 oz Montrachet Cheese
• 1 tsp. Garlic
• 1 tsp. Fresh Chopped Thyme
• Salt and Pepper to taste

Combine all ingredients for the marinade.

Marinate the chicken over night in marinade. (At least 4 hours)

Rub Red Pepper and Shallot with Olive Oil and a little Salt and Pepper

Use your smoker and smoke the Chicken, Pepper and Shallot till the Chicken is fully cooked. (165 degrees internal temperature)

Shred the Chicken, Fine chop the Shallot and Puree the Red Pepper.

Combine with the remaining ingredients and mix well.

When ready to eat bake at 350 degrees till hot and bubbling.

Serve with Crackers and Sliced French Bread.

–

Let us know how you like it.
Email greg@catering-by-design.com

Visit Catering by Design, one of Raleigh’s best full service caterers. Find out what we can do for you.

Call us at (919) 481-2366