Tzaziki Chicken Kabobs

Serves 4

2 Tbsp VE Tzaziki Dip Mix
2 Tbsp VE Mediterranean Vinegar
3 Tbsp vegetable oil
4 - 6 wooden skewers, soaked in water
1 lb boneless skinless chicken breasts, cut into 1" cubes
1 red or green bell pepper, cut into 1" cubes
1 small zucchini, cut into 1" cubes

1. To make marinade, whisk together VE Tzaziki Dip Mix, VE Mediterranean Vinegar and vegetable oil. Set aside.
2. Thread chicken, bell pepper and zucchini pieces onto skewers. Brush with marinade and refrigerate for 15 minutes, or up to 2 hours.
3. Preheat grill or broiler to medium high and cook until chicken is no longer pink, about 10 minutes.

Tip - Try with any variety of vegetables and serve over steamed rice.

Sun Dried Tomato & Rosemary Roasted Onions

Serves 4
1 lb very small onions(or thick slices or wedges of larger onions)
1/4 cup olive oil
1 tsp VE Focaccia Bread Spice
1 Tbsp VE Mediterranean Vinegar or VE Balsamic Vinegar
1 Tbsp VE Sun Dried Tomato Herb Dip Mix
VE Sea Salt & VE Pepper, freshly ground (to taste)

1. Lightly grease oven proof casserole dish with some olive oil.
2. Cut onions into thick slices or wedges and place in casserole dish.
3. Mix together remaining ingredients and pour over onions. Mix well to coat onions.
4. Cover with foil. Bake for 20 minutes. Remove foil and bake for 20 minutes more.
5. Serve hot or at room temperature.