By emphasizing plant-based foods, eating fish and poultry at least twice a week, replacing butter with healthy fats like olive oil, and using herbs and spices instead of salt to flavor foods, the Mediterranean diet is well-documented for promoting good health and longevity. This summer embrace this healthy eating plan with our grilled chicken & vegetables and salad recipes.

Serves 4

Vinaigrette Dressing & Marinade

• 8-10 tablespoons olive oil
• About ¼ cup red wine vinegar
• Juice from ½ lemon
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Dijon mustard
• Fresh ground black pepper
• Salt

Directions: In a small bowl, whisk the ingredients together. If the dressing is thick, add a bit more red wine vinegar but be careful not to add too much.

Grilled Chicken

• 4 Skinless, boneless chicken breasts

Directions: Place chicken breasts in glass dish. Add a few tablespoons of vinaigrette dressing, coating the chicken evenly. Grill on medium hot grill until tender, about 20-25 minutes.

Grilled Vegetables

• Red bell pepper, cleaned and cut into quarters
• Orange bell pepper, cleaned and cut into quarters
• Yellow bell pepper, cleaned and cut into quarters
• 8-10 Large brown mushrooms, cleaned and cut in half
• Zucchini, cleaned and cut into ¼” slices

Directions: Once cleaned and cut, place vegetables in a large bowl. Toss vegetables with a few tablespoons of vinaigrette dressing, coating evenly. Grill on a low to medium hot grill for about 15 minutes.

Salad

Ingredients:

1 Romaine lettuce head, washed, dried & cut into pieces

½ Cucumber, cleaned & sliced

2 Roma (plum) tomatoes or handful of cherry tomatoes

½ Green pepper, cleaned & sliced

½ Red onion, halved and thinly sliced

8-10 Peperoncini, sliced

15-18 Kalamata olives (pitted)

¼ Feta cheese, crumbled (optional)

Directions: Toss ingredients with about 6-8 tablespoons of vinaigrette dressing in a large bowl.