One of my favorite things about summer and vacation is BBQing. I wish we could bbq all year round. In my opinion, almost everything tastes better when it is grilled. This meal looks fancier than it is and is easy and quick to prepare. It is perfect for dinner, and the vegans, you can replace the chicken with tofu or beans.
Step by step
What you need -for 2 people
Pesto
Olive oil
Squash *2
Chicken/ Tofu -2 chicken breast
Onions *1
One large red pepper
6 lagre mushrooms
Parmesan cheese
Avocado* 1
Salt
Pepper
Oregano
What you do
Start with cleaning up the chicken breast of the filet, and cut it into some smaller pieces. Massage one tbs of pesto and one tbs of virgin olive oil into the chicken and pack it into a silver paper. Leave the chicken in the fridge, while you prepare the rest of the meal.
Chop the onions, the pepper, and the mushrooms and add some oil, salt, and pepper. Pack it into a silver paper.
Use a spirelli, to make your veggie pasta. I bought mine on amazon. They are pretty easy to find in any kitchen store. One squash for each person, I know this looks like a lot of food, but as the veggies grill, they lose a lot of water, so in the end its not as much as it looks like.
Add 4 bs of pesto to the squash pasta and pack it into two separate silver papers.
Add all the goodies the grill. The time depends on your grill and the heat of your grill. Check in between.
Avocado - Pesto cream
Add one avocado, two large tbs of pesto, a pinch of salt, pepper and some milk to a blender. I use almond. milk, but any milk works.
Blend and heat up on low temp while you wait for the grilled food to get ready.
The end
Drain off the water from the squash, and place it to two plates. Cut the chicken into smaller pieces and top it over the squash bed with the veggies. For some extra flavor, add some olive oil and parmesan cheese.
Bon apetit, I hope you like it!
Best, Eline S.
