Frog Tales

2 zucchini, cut into 1” rounds 3 Asian eggplants, cut into 1” rounds 1 large sweet onion, sliced into 1/2” rings 1 butternut squash, halved, seeds removed and cut into 1/2” slices 2 red peppers, quartered 4 plum tomatoes, quartered 3 tablespoons olive oil 2 tablespoon balsamic vinegar salt and freshly ground pepper 8 8-ounce (250-gram) chicken breasts, boneless and skinless 2 tablespoons olive oil 3 tablespoons chopped fresh mint 3 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano Method Heat oven to 450 F (230 C).  Place vegetables in bowl and toss with olive oil, vinegar, salt and pepper. Place in a baking dish and roast for 20 to 25 minutes, turning once. The vegetables should be not quite cooked through. Reduce oven heat to 400 F (200 C). Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add chicken breasts. Fry chicken for 3 minutes or until flesh is golden. Turn over and brown

I think it is now confirmed, I seemed to have a thing for food on a stick :-) food just seems to taste better  when it is speared and I apparently have a slight addiction to my Pad Thai sauce.  We decided to do a Tapas night at The Boiled Frog, and it was a great night of casual dining and visiting.  A few bottles of wine were shared and many stories were told. Menu: Grilled Thai Beef Skewers Citrus Shrimp (was going to be lobster, but the lobster guy never showed up) Calabrese Bites (on toothpicks) Greek Bites (also on toothpicks, are you seeing a trend yet?) Fresh Veg Garlic Crostinis Tzatziki Chipotle Ranch THAI BEEF SKEWERS INGREDIENTS Sauce 1: 3 tablespoons lime juice 3 tablespoons tamarind paste 1/2 teaspoon paprika 1/2 cup raw sugar 1 teaspoon salt METHOD To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve. INGREDIENTS Sauce 2: 3 tablespoons fish sauce