During the summer we grill out almost every night. I love how everything taste and it also helps that there’s less pots and pans to wash after dinner. We grill chicken a lot and we use different kinds of marinades and seasoning to switch it up.

I was talking to a friend about what we cook for dinner and that we grill out a lot. She asked about what we grill and how we grill everything, even veggies. So I decided to show you what we do for dinner. This is dinner from the past week. It’s super easy and fast.


Grilled Marinated Chicken (you choose your marinated)

Grilled Zucchini

Roasted Rosemary Carrots and Shallots

You can roast the carrots in the oven or on the grill. If you choose the grill, just make a boat or pan out of aluminum foil. (Using heavy-duty foil, fold in half and then fold up each side so carrots won’t fall off when being transferred.) Cut up carrots and shallots, drizzle with olive oil and sprinkle with fresh rosemary and salt and pepper. Roast in oven for 20 – 25 minutes tossing every 10 minutes, depending on how big the carrot pieces are. Don’t cut up the shallots too small. they will cook faster than the carrots, cut the shallots in half and separate peddles before placing on pan. If your grilling the carrots with the foil, they don’t take as long but again, it all depends on how big and thick you cut your carrots.

As the carrots cook, brush your grill with oil and place chicken on heated grill. Cut up the zucchini, and drizzle with olive oil and sprinkle with salt and pepper. Grill until softened but not mushy, 4 – 6 minutes on each side.

It only takes about 30 minutes to cook dinner and you only have one pan (that is if you cooked your carrots in the oven) to wash!

You can add rolls, we sometimes do, if I remember. I’m really bad about forgetting the rolls. I’ll think of it as we’re sitting down to eat and then its just too late.

Enjoy your weekend and thanks for stopping by!

Roasted Rosemary Carrots & Shallots


3 medium carrots

2 shallots, peeled and cut in half

1 sprig of fresh rosemary

Extra Virgin Olive Oil




Preheat oven to 375 degrees. Wash and cut up carrots. Place carrots and shallots on a rimmed baking sheet. Drizzle with olive oil. Pull rosemary leaves off sprig and chop roughly. Sprinkle carrots and shallots with rosemary, salt, and pepper.

Bake for 20 – 30 minutes or until soft and golden.

Serves 2


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