Makes 10 servings
- 6 chicken breasts
- 3-4 zucchini or yellow squash, sliced diagonal long, 1/4 in thick
- 1 lb small red and gold potatoes, chopped 1 in cubes
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 3 tbsp olive oil
- 1/2 tsp garlic salt
- Soy sauce
- Balsamic vinegar
Optional fresh herbs keep on stalk – oregano, thyme, sage, parsley, marjaram, savory.
Marinate chicken in balsamic vinegar and soy sauce. 1 to 2 ratio balsalmic to soy.
Marinate zucchini in balsalmic.
Heat grill to 350.
In a large bowl mix potatoes, oil, dried herbs and garlic salt. Put potatoes in foil lined baking pan. Add any herbs on stalk over potatoes. Cover with foil.
Put the potatoes on the left half of grill, covee grill and turn heat down to keep at 350. Cook potatoes covered for 35 min.
After 35 mins open grill and turn heat up on the open side. Oil grill. Uncover potatoes. Grill chicken breast for about 6 mins a side or until cooked.
Remove potatoes and chicken and set aside. Put zucchini strips on grill for 4 mins.
Remove zucchini and let cool.
Slice chicken breast in to medallions and split all in to 10 even servings.