One of the best things about grilling, (other than not having a dirty kitchen to clean up) is that tonight’s grilled feast can be tomorrow’s quick dinner.
Grilled steak, veggies, or chicken can be tossed into pasta or a frittata providing most (if not all) of the flavor, plus a subtle smokiness. The other night we grilled chicken quarters and zucchini tossed with baby red onions. The next night I threw together a quick frittata: Into a 12-inch nonstick skillet went a pile of leftover linguine, next some chopped up deli ham, then the chopped leftover grilled zucchini (which was already seasoned of course). I then scrambled up 5 eggs and poured that over the contents of the pan, and sprinkled with some sharp white cheddar and feta cheese. Yum.
Here a couple of recipes for the “before” part, plus a couple of “after” possibilities as well, like a yummy chicken salad with Asian flair and an easy fried rice that you can gussy up with practically anything.
—By Jill Melton, Relish Editor