Jeremy Grandon, Jeremy Restaurant & Bar, Keego Harbor, Mich. 4 8-oz. pieces of chicken breast 1 cup tahini 1 cup yogurt 2 Tbsp. garlic powder as needed, assorted summer vegetables (peppers, onions, eggplant and zucchini) to taste, salt as needed, fresh chopped rosemary 8 oz. lemon juice 10 oz. extra virgin olive oil 1 Tbsp. Dijon mustard Cut and slice the vegetables into large pieces that will fit on the grill. Toss them with 1 Tbsp. oil and a little salt. Begin grilling them until ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.