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Mediterranean Mixed Grill
Nb persons: 4
Yield:
Preparation time:
Total time: 35 minurwa
Source: Food Network
| 1 3/4 cup | plain non-fat greek yogurt |
| 1 clove | garlic, finely grated |
| 1 tbl | fresh parsley, chopped |
| 1 1/2 tsp | dried oregano |
| 8 | skinless chicken thighs, bone-in |
| salt | |
| pepper | |
| 1 tbl | olive oil |
| 1 large | eggplant, quartered lengthwise |
| 1 tsp | smoked paprika |
| 8 | baguette slices |
| 3 medium | tomatoes, quartered |
Preheat grill to medium high. Mix yogurt, garlic, parsley and oregano in a bowl.
In a separate bowl, toss the chicken with 1/4 cup of the yogurt mixture, 1/2 tsp salt and pepper to taste. Stir the olive oil into the remaining yogurt and set aside.
Brush the cust sides of the eggplant with olive oil and sprinkle with salt and paprika. Brush the bread with olive oil
Grill the chicken until cooked through. Meanwhile, grill the eggplant skin-side down, until softened, about 15 minutes; turn and continue cooking until tender about another 5 minutes. Grill the tomoatoes and bread, turning once, until marked 2-3 minutes.
Serve the chicken, eggplant, tomaotes and bread with the yogurt sauce
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