This is part sauce and part vinaigrette. It’s perfect when you need to perk up plain grilled chicken. It’s also fantastic on grilled zucchini and grilled lamb kebabs. And, it’s really good as a salad dressing over lettuce, tomatoes or potatoes. I just love a versatile sauce.
- 2 cloves garlic, crushed
- 1 Tbsp. capers
- ½ c. kalamata olives
- 3 shallots
- 1 Tbsp. Country Dijon mustard
- ⅓ c. red wine vinegar
- 2 Tbsp. chopped fresh oregano
- ½ c. extra virgin olive oil
Place garlic, capers, olives, shallots, mustard & vinegar in mini food processor. Pulse until finely chopped. Transfer to a medium bowl. Whisk in oregano and olive oil. Transfer to a serving bowl.
Grilled Zucchini and Chicken
To prep zucchini, slice lengthwise into quarters. Then slice off the spongy seed-filled tip of the triangle.
Brush zucchini with olive oil. My husband, Eric, does the grilling in my house. I guess one of these days I’ll have to learn how to use the grill. In the meantime, here’s a picture of him grilling the zucchini and some boneless, skinless chicken breasts.