YOUR SHOPPING LIST: In the Pantry:Olive oil/extra virgin olive oilRed wine vinegarSweet paprikaCuminCinnamonSea saltBlack pepper Dinner Tonight: 3/4 lb med zucchini 3/4 lb sm eggplant 3/4 lb mini sweet peppers 3/4 lb red onion (1 med) Garlic Fresh flat-leaf parsley 1 1/2 lb boneless, skinless chicken breasts Dinner Tomorrow: 3 1/4 c leftover grilled vegetables 1 lb tomatoes Garlic Fresh basil Parmesan 1 loaf (10 oz) seeded whole grain bread 1 sm jar capers   [sidebar] Grilled Spiced Chicken and Vegetables PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES SERVINGS: 4 + LEFTOVER VEGETABLES 3 Tbsp chopped fresh flat-leaf parsley 1 Tbsp minced garlic 1 Tbsp sweet paprika 2 tsp olive oil 1 tsp cumin 1/4 tsp cinnamon 1 1/2 lb boneless, skinless chicken breasts 3/4 lb med zucchini, cut lengthwise into 1/4"-thick slices 3/4 lb sm eggplant, cut into 1/4"-thick slices 3/4 lb mini sweet peppers 3/4 lb red onion (1 med), sliced

  1. Whisk parsley, garlic, paprika, oil, cumin, cinnamon, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper to form a paste. Rub paste all over chicken. Cover and chill 15 minutes.
  2. Coat grill grate lightly with oil and heat grill to medium heat. Lightly coat vegetables with olive oil and toss with 1/2 teaspoon each sea salt and black pepper. Put in grill pan.
  3. Grill vegetables and chicken, turning, until golden brown and cooked through, 7 to 10 minutes for vegetables and about 17 minutes for chicken.
  4. Transfer about half of vegetables to platter and reserve remaining vegetables (about 3 1/4 cups) for Grilled Vegetable Panzanella Salad, if desired. Let chicken rest 5 minutes before slicing. Arrange on serving platter with vegetables. NUTRITION (per serving) 270 cal, 38 g pro, 12 g carb, 4 g fiber, 7.5 g fat, 1.5 g sat fat, 503 mg sodium More from Prevention: How To Be A Budget Organic [pagebreak]

Grilled Vegetable Panzanella Salad PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES SERVINGS: 6 1/4 c red wine vinegar 1/4 c extra virgin olive oil 2 Tbsp capers, coarsely chopped 1 lg clove garlic, minced 10 oz sliced seeded whole grain bread, toasted and cubed 1 lb tomatoes, cut into bite-size wedges 3 1/4 c leftover grilled vegetables (such as peppers, zucchini, eggplant, and red onion), coarsely chopped 3/4 c fresh basil, torn 2 Tbsp shaved Parmesan

  1. Whisk vinegar, oil, capers, and garlic in large serving bowl.
  2. Add remaining ingredients except Parmesan. Season with sea salt and pepper to taste and toss gently to coat. Let stand 10 minutes at room temperature so flavors develop.
  3. Top with Parmesan and serve. NUTRITION (per serving) 262 cal, 9 g pro, 30 g carb, 7 g fiber, 12 g fat, 2 g sat fat, 384 mg sodium More from Prevention: 20 No-Fuss Dinner Recipes