Mix garlic, olive oil and oregano in a large bowl. Toss the vegetables with the olive oil mixture. Place the vegetables on an oiled cooking grate; grill on medium-high heat. Cook vegetables 5 to 8 minutes or until crisp-tender, turning once.
8 servings (Leftover grilled vegetables good cold on a romaine salad the next day)
Mix the orange juice, juice of half the lemon, olive oil and oregano in a small bowl. Place the pounded chicken in a gallon-size sealable plastic bag. Pour the marinade, and refrigerate at least 1 hour or up to 8 hours.
Preheat the grill to medium heat. Place the chicken on an oiled cooking grate. Discard the plastic bag with the marinade in the bag. Grill the chicken uncovered 15 minutes, turning twice, or until the chicken is cooked all the way through. Squeeze the other half of the lemon over the cooked chicken before serving. Serve with Grilled Vegetables.
Grilled Bread with Tomatoes
Grill bread, cut side down for 2 to 4 minutes or until lightly browned. Combine the olive oil, garlic, salt, pepper and tomatoes in a small bowl. Top the grilled bread with the tomato mixture. Serve with the Grilled Vegetables and Grilled Chicken
4 servings (Use the other lengthwise half of bread the next day for open-faced sandwich with your romaine and grilled vegetable salad.
Tomatoes, onions, bell peppers, zucchini and squash are WIC Approved foods.
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