Slice the eggplants, zucchinis, and onion half-inch thick. Cut peppers into two-inch strips. Pour half the dressing over the vegetables. In a pan, grill veggies on medium heat, brushing with remaining dressing, until brown on both sides, approximately five minutes. Good served with grilled lean meats.
Cajun Grilled Chicken
4 skinless, boneless chicken breasts
2 teaspoons olive oil
2 teaspoons Cajun seasoning
1 tablespoon parsley, chopped
Preheat broiler to 350 degrees Fahrenheit or prepare gas grill. With a meat tenderizer, pound chicken between sheets of plastic wrap to even out thickness. Brush each side of the chicken breasts with olive oil, then sprinkle with Cajun seasoning. Grill or broil for four to six minutes on each side. Serve hot, sprinkled with chopped parsley for garnish. Try with steamed brown rice and steamed asparagus.
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