BBQ Chicken, grilled veggies, and confetti salad

For the BBQ Chicken,

I just salt and peppered the chicken and put it on the grill. After I turned it once I put Stubb's BBQ sauce.

 

For the roasted veggies.

I cut up potatoes, zucchini and squash out of our garden. Put them on a cookie sheet. Drizzle EVOO (Extra Virgin Olive Oil) over them. I put McCormick's Grill Mates Garlic and Onion. Sprinkle it over the veggies and toss them with your hands to coat all. Put in a 425 to 450 degree oven. Cook until potatoes are tender.

 

 

Confetti Salad

Ingredients:

2 Cans vacuum packed corn

Chop the following veggies small, about the size of the corn kernels:

1/2 Cup cucumber

1/2 Cup cabbage

1/2 Cup green onions

1/2 Cup tomatoes

1/2 Cup bell pepper (I use colored)

1/2 Cup sunflower seeds

Mix and dress with oil and vinegar dressing. I use Good Seasons Italian mix and make it with olive oil and balsamic vinegar according to the mix directions.

Adjust the ingredients and amounts to your taste.

I got this recipe from my recipe exchange group. She is my cute little neighbor down the road.