Light Summer Dinner Ideas

Ingredients

• 2 zucchinis, sliced
• 1 eggplant, cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh basil, chopped
• A pinch of smoked paprika for an extra layer of flavor
• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 250g spaghetti
• 200g shrimp, deveined
• 2 tablespoons olive oil
• 1/4 cup white wine
• 1/4 cup chopped parsley

Instructions

1. Preheat your grill to medium-high heat. Ensure the grates are clean to prevent sticking.
2. In a bowl, combine zucchini, eggplant, red bell pepper, and yellow bell pepper with olive oil, salt, and pepper. Toss well to evenly coat the vegetables.
3. Grill vegetables for 5-7 minutes on each side until tender and slightly charred. Use tongs to turn the vegetables, and watch closely to avoid burning.
4. Transfer to a serving bowl and drizzle with balsamic vinegar. Toss with fresh basil and serve warm or at room temperature.
5. In a shallow dish, mix olive oil, lemon juice, garlic, fresh thyme, salt, and pepper. Whisk until emulsified.
6. Add chicken breasts to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
7. Preheat the grill to medium heat and cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
8. Remove from the grill and let rest for 5 minutes before serving.
9. Cook spaghetti according to package instructions until al dente. Drain and set aside. Reserve a cup of pasta water in case you need to adjust the sauce consistency later.
10. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
11. Add shrimp and cook for 3-4 minutes until pink and opaque, stirring occasionally.
12. Pour in white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate and the flavors to meld. Toss in the cooked spaghetti and parsley, season with salt and pepper.
13. Serve immediately, garnished with extra parsley if desired.