I grilled chicken marinated in Italian dressing with toasted pita and tzaiki cucumber sauce, feta and hummus spreads on the side. I also served roasted veggies (asparagus, squash zucchini, tri-colored peppers and red onions) which made a lovely display. Those were just spread on baking sheets with salt, pepper, olive oil and some dried Italian seasoning mix. The best part was that I was able to cook the veggies a day a head and serve them room temperature so it was a great make ahead dish.
I made this warm lentil salad (thanks, Martha!) which was delish. I doubled the recipe and it made a ton.
I think by far everyone's favorite was the couscous salad I made. It is a Giada recipe, found here.
It was a fun evening and felt healthy and was a little something different (as far as what I normally cook anyway!).
Looks delicious!
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