Jeremy Grandon, Jeremy Restaurant & Bar, Keego Harbor, Mich. 4 8-oz. pieces of chicken breast 1 cup tahini 1 cup yogurt 2 Tbsp. garlic powder as needed, assorted summer vegetables (peppers, onions, eggplant and zucchini) to taste, salt as needed, fresh chopped rosemary 8 oz. lemon juice 10 oz. extra virgin olive oil 1 Tbsp. Dijon mustard Cut and slice the vegetables into large pieces that will fit on the grill. Toss them with 1 Tbsp. oil and a little salt. Begin grilling them until ...
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