The Grilling Master

Gerry has turned into the Grilling Master. Friday night for dinner, he made Rotisserie Five-Spice Chicken, Oven Roasted Potatoes, and Roasted Tomatoes Stuffed with Grilled Ratatouille. Everything turned out perfectly. The chicken and stuffed tomato recipes came from the Weber's Real Grilling Cookbook which is quickly becoming one of our favorites.

The chicken was marinated for 4 hour in a mixture of orange juice concentrate, soy sauce, lime juice, cilantro, sesame oil, garlic, Chinese five-spice powder and freshly ground black pepper. It then went on the rotisserie on the gas grill for 1 1/4 hour. It came out nice and charred on the outside while still tender and juicy on the inside.

The potatoes were put in the oven with olive oil, salt, pepper and fresh rosemary to roast for an hour.

The tomatoes were hollowed out and then the ratatouille was made by grilling some red onion, a red pepper, and a zucchini. The grilled vegetables were chopped and some mozzarella cheese, fresh basil and balsamic vinegar were added. The ratatouille was piled into the hollowed out tomatoes and then they were grilled for another 10 minutes.

Everything came out beautifully.

Gerry and Mona agree