Stir in the garlic, basil and grilled chicken strips. Keep warm. Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes ...

Here are some tips to grill vegetables to perfection. They taste great right off the grill, or you can use the charred ...

Add a splash of the pasta water if it looks dry. Serve with the rest of the Parmesan and a drizzle more oil. This recipe uses chicken and chicken stock, but you could easily use vegetable stock ...

Drain and cool. While pasta is cooking, season your chicken with salt and pepper; then grill 7-8 minutes per side until chicken is cooked through. Cool, then slice into strips. In large bowl ...

Taste and season with salt and pepper if needed. Preheat the grill to high. Drain the pasta and broccoli and place in a shallow, heatproof dish. Add the tomato sauce mixture and stir to combine.

Preheat grill to medium-high or allow coals to burn to white ash. Remove chicken from yogurt marinade; discard any remaining marinade. Place chicken and vegetables on grill. Grill over direct heat ...

Stir and mix well. 2. Set all the cut vegetables (asparagus, red pepper, green pepper, yellow pepper, broccoli, zucchini, mushroom) in a greased baking dish and pour the marinade over them. 3. Put ...

Put the vegetables and fruit in a large bowl and toss with three quarters of the marinade until coated. Set aside at room temperature for 15 minutes. Light the charcoal or preheat the grill to high.

I make big quantities of grilled vegetables at this time of year to have in the fridge to add to sandwiches and to serve alongside cooked meat and fish. They also make a satisfying vegetarian meal.