u can also try grilled corn for a side dish (if u want 2 u can check foodnetwork.com for this recipe they have a chile butter 2 go with it thats so tasty )
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• 6 boneless, skinless chicken breasts
• 1/2 cup frozen raspberries, thawed
• 1 cup raspberry vinaigrette
• 1/4 cup raspberry vodka (optional)
• 1/4 cup finely chopped mint leaves (optional)
• Fresh mint sprigs, for garnish (optional)
• Fresh raspberries, for garnish (optional)

Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.

Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
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Bert
References :

oh and grilled pizza! with grilled onions, sundried tomato marinara brushed with pesto (basil, olive oil, garlic, pinenuts, sea salt, rosemary, thyme) and buffalo mozzerella cheese.

grilled potatoes and butternut squash is yummy too. ooo put that on grilled flatbreads with grilled tomatoes and your feta cheese.

awesome.
References :

6 medium new potatoes
1/2 cup vegetable oil
2 cloves garlic, minced (or 1/3 tsp garlic powder)
1/2 chicken bouillon cube
1 tsp onion soup mix
1/4 tsp rubbed sage (optional)
pinch cayenne pepper
sea salt (or coarse kosker salt)
fresh parsley, minced

Combine ingredients in a medium bowl (except potatoes and sea salt). A blender may be used.
Meanwhile, light the grill on high setting. Spray or wipe grates with oil to prevent sticking.

Scrub potatoes, remove eyes, leaving skin on. Slice potatoes 3/8 of an inch thick (coin shaped disks).

Dip sliced potatoes into oil and turn to coat well. Place on hot grill, then a few minutes later, turn diagonally to get diamond shaped grill marks. Drizzle small amounts of the oil mixture on top as they cook. Turn potatoes over and repeat on the other side.

Close cover an roast for about 10 minutes or until potatoes have prominent grill marks and are lightly browned on edges.

Slide potatoes onto a microwave safe dish and cook on high power for 2 additional minutes. Sprinkle with parsley and sea salt, to taste. Serve.

Note: If there is any remaining oil mixture, use it to sauté greens or green beans, or add balsamic vinegar and use it as a marinade for meat.

I always put in a lot of sliced onions also.
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