PEI Liquor - Late Summer 2018

LONG WEEKEND BBQ RECIPES

GRILLED ZUCCHINI, TOMATO AND HALLOUMI Makes 6 INGREDIENTS 1 Tbsp olive oil 1 handful fresh basil, chopped 1 clove garlic, minced ½ tsp chili flakes 1 tsp salt 1 tsp pepper 1 x 1 lb green zucchini, cut into rounds 1 package halloumi cheese, cut into 1 inch cubes 1 pint ripe cherry tomatoes 6 x 10-12 inch wooden skewers (soaked in water for at least 20 minutes) Arugula for serving DIRECTIONS In a medium bowl, mix together the oil, basil, garlic, chili flakes, salt and pepper. Add the zucchini, tomatoes and halloumi and toss well to combine. Thread the veggies and cheese onto the skewers and preheat your grill or BBQ to 400F. Brush the grill and rub with a little canola oil to prevent sticking. Grill the skewers for about 4 minutes on each side, until lightly charred and no longer pink in the centre. Serve right away on a bed of fresh arugula.

CHICKEN SOUVLAKI WITH LEMON AND OREGANO Makes 6 INGREDIENTS 1 Tbsp canola oil Juice and zest of 1 lemon 2 tsp dried oregano (or 1 tsp fresh) 1 tsp dried dill (or 1 Tbsp fresh) 1 tsp salt 1 tsp pepper 2 lb boneless skinless chicken thigh, cut into 1 inch cubes 6 x 10-12 inch wooden skewers (soaked in water for at least 20 minutes) DIRECTIONS In a medium mixing bowl, stir together the oil, lemon, herbs, salt and pepper. Add the chicken and mix well to coat the chicken. Cover and refrigerate for at least one hour or up to 24 hours. Thread the chicken onto the skewers and preheat your Grill or BBQ to 425F. Brush the grill and rub with a little canola oil to prevent sticking. Grill the chicken skewers for about 6 minutes on each side, until lightly charred and no longer pink in the centre. Serve right away with tzatziki for dipping.

ROBERT MONDAVI SAUVIGNON BLANC PRIVATE SELECTION 09462Z, 750 mL, $19.99

HECULA MONASTRELL

07721Z, 750 mL, $17.99

VEGA SINDOA ROSADO

TORRES SANGRE DE TORO VERDEJO 09649Z, 750 mL, $15.50

01112Y, 750 mL, $14.99

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CELEBRATE LATE SUMMER 2018

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