Dinner tonight

It is another sunny day in the Northwest so the BBQ is getting fired up again. Tonight's feast is cumin lime chicken and grilled zucchini, yellow squash and eggplant.

Serves two adults and two reasonably hungry toddlers with no leftovers. (Make more than I did. You will want leftovers.)

Ingredients:
1 zucchini (with blossom still attached!)
1 eggplant
1 yellow squash

2 skinless, boneless chicken breasts
EVOO
cumin about a teaspoon or more
chili powder about half as much as the cumin (although my poured out and I had about 3 times that.)
juice of 1/2 of one lime plus some chopped up lime chunks
chopped garlic

I used a mandolin to get a consistent thickness on the veggies, tossed with some olive oil and salt then grilled.

Marinate chicken in a baggie with the remaining ingredients for a little while (about 10 minutes tonight). One of the chicken breasts was a little thicker so I took the meat tenderizer to them so they would cook at the same rate. After a few minutes in the marinade they were put on the BBQ and grilled to perfection, about 7 minutes on each side.

Dessert: grilled Rainier cherries. Whole cherries put on a skewer and grilled about 10 minutes until hot and juicy. Easy and delicious.

This was the most perfect dinner. The chicken was tender and juicy, the flavors of the lime and cumin were great. The eggplant was so good and grilled summer squash is about the best thing on a summer night. Everything was from the farmers' market, so in addition to being Paleo it was also a local, happy, feel-good meal.