Mediterranean Grilled Vegetables recipes

- 1/2 cup sun-dried tomato vinaigrette dressing
- 4 cups assorted cut-up vegetables (eggplant, zucchini, green, red and yellow peppers, mushrooms, corn-on-the-cob 1-inch slices, onion e)

- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 clove garlic
- 4 cups mixed vegetables
- 2 teaspoons snipped fresh rosemary or 2 tablespoons snipped fresh basil or 1/2 teaspoon dried rosemary or 1 teaspoon dried basil

- 3 zucchini sliced
- 3 yellow squash sliced
- 1 large carrot parboiled and sliced
- 1 roasted red pepper sliced
- 2 tsp oregano
- marinade
- 1/2 cup samuel adams cherry wheat
- 1 cup olive oil
- 1/4 cup lemon juice
- 1 tsp black pepper
- 1/2 tsp salt

- 1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices
- 3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips
- 1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact
- 1 12-ounce package cherry tomatoes
- 2 tablespoons chopped fresh oregano, divided
- 1 pound castellane (long oval shells) or penne pasta

- fresh thyme or fresh rosemary
- 4 fluid ounces dry white wine
- 1 organic roasting chicken, skin on and bone in or 4 lbs chicken pieces, skin on and bone in or 6 chicken breasts
- roasted vegetables
- salt and black pepper
- 1 tablespoon olive oil

- 1 medium zucchini
- 3-4 tablespoons oil
- 3-4 chopped fresh garlic cloves (or to taste)
- salt and pepper
- 1 large firm ripe tomato
- 1 small red bell pepper
- 1 small green bell pepper
- 1 cup whole pitted black olives, sliced in half (preferably Greek olives)
- 2 cups chicken broth
- 1 tablespoon fresh lemon juice
- 1/2 cup red onions
- 1 1/2 cups canned chick-peas, drained (to taste)
- 1 cup couscous