Herb and Garlic Marinade for Chicken and Summer Squash, Garlic Scape Pilaf

This recipe suggests marinating the Summer Squash and Zucchini for 1-2 hours before grilling.  This allows the vegetables to absorb the marinade.  When you bite into them, the flavor bursts through the whole bite, not just the grilled exterior.
 
Thursday Menu – Herb and Garlic Marinade for Chicken and Summer Squash, Garlic Scape Pilaf
Farm Share Food – Garlic Scapes, Summer Squash, Zucchini
 
Herb and Garlic Marinade for Chicken and Summer Squash
from William-Sonoma Cooking from the Farmer’s Market
original title “Grilled Squash Tossed in Herb & Garlic Marinade”
 
½ cup Extra Virgin Olive Oil
3-4 T Red Wine Vinegar
3 Garlic Scapes, thinly sliced
4 Bay Leaves
½ T dried Rosemary
½ T dried Thyme
Salt and Pepper
2.5 pounds Summer Squash and Zucchini
4 Chicken Breasts
 
Whisk together oil, vinegar, garlic, bay, rosemary, thyme, salt and pepper.
 
Slice Summer Squash and Zucchini on the diagonal about ½ inch thick.  Toss half the marinade with the Summer Squash and Zucchini.  Let sit 1-2 hours.
 
Marinade Chicken Breasts in the other half of the marinade for 1-2 hours.
 
Grill chicken for 10 minutes per side on medium high heat.  Grill squash and zucchini for 3-5 minutes per side.
 
Garlic Scape Pilaf
 
1 T Olive Oil
Salt and Pepper
1 Garlic Scape, sliced thinly
½ cup Orzo
½ cup Basmati Rice
1 ½ cups Broth
 
Heat Olive Oil in a saucepan.  Add salt, pepper, and garlic.  Cook 1-2 minutes until garlic begins to brown.  Add orzo and rice and stir into olive oil.  Cook 2-3 minutes until the orzo and rice begin to toast.  Add broth and bring to a boil.  Simmer 10 – 15 minutes until rice is cooked.