Serving these tidbits with soft pita bread, hummus and other Middle Eastern dips will make for a lovely beginning to any grilled chicken dinner.
8 oz. button mushrooms
1 green pepper
1 yellow pepper
8 oz. cherry tomatoes
8 oz. pear tomatoes
8 oz. medium shrimp
1 c. Italian dressing -- choose your favorite bottled variety or make your own
Combine all of the ingredients in a resealable bag. Seal and turn the bad to evenly coat the mixture. Prepare a grill and grill in a basket for about 15-20 minutes or until the vegetables are soft and the shrimp are pink.
Yields: 5 cups
Preparation Time: 25 minutes
Finally, it only seems appropriate that with talking about grilling nibblers for your table that we also take a little time to talk about dessert. Now, while a wise man I know once said that he had a hard time keeping the baked Alaska or hot fudge from disappearing through the grill, I'm not going to let that stop me! Actually, one of my favorite grilled desserts does involve ice cream -- although it doesn't actually spend any quality time with the grill. Here it is -- simple and delicious!
Use any number of fruits in this recipe. My favorites include peaches and plums paired with a sweet plum wine in the simple syrup. I usually make more than I need so I can use leftovers over everything from pancakes to pound cake.
2 T. olive oil
2 T. butter -- melted
1/4 c. honey
3 T. lime juice
2 T. sweet wine or rum
Fruit of your choice -- peaches, nectarines, plums, pineapple and firm bananas all make great choices
Vanilla ice cream
Stir together the first 5 ingredients until a smooth glaze is made. Toss your desired fruit in the glaze and coat evenly. For peaches, nectarines or plums, grill with the cut side down for about 10 minutes, turning after 7 minutes. For pineapple, grill for about 15 minutes, turning halfway through. For bananas, slice in half crosswise and grill about 6 minutes, turning once about halfway through. Serve over a scoop of vanilla ice cream and drizzle any remaining glaze over the top.