My son’s third birthday fell on a Sunday this year. One of my favorite days of the week. I wanted to make something special that everyone would enjoy. My sister doesn’t eat beef, my Mom and husband prefer beef, I love my chicken and the kids like chicken sausage so I fell in love with this recipe for A Birthday Mixed Grill was born!
I can’t believe I had never thought to do something like this but I came across the recipe in my Eating Well Magazine and just changed it up a bit to adapt to our likes. I loved serving it family style and the flavor was just amazing. This is a great way to serve a crown, we passed around the cutting board full of food and we were all able to choose what we liked, right down the the vegetables. Of course the kids chose the corn on the cob!
I wasn’t sure how I was going to make the actual vegetables because I’m not one to throw veggies on the actual grill. I usually make foil packets and toss the on the grill but there were way too many veggies so I decided to just use a throw away tin pan and cover it with foil. I used a pot holder and shook it up a few times while cooking the meat. You can also just throw the vegetables right on to the grill but I don’t like my veggies even the slightest bit hard so I added them at the end to char them up!
- ⅓ cup EVOO
- ¼ cup balsamic vinegar
- 2 tbsp minced shallot
- 2 tbsp Dijon Mustard
- Salt & Pepper
- 8 oz of beef tenderloin
- 6 oz of chicken breast, sliced
- 8 oz of chicken sausage
- 3 ears of corn, husked and cut into large pieces
- 2 portobello mushroom caps
- 1 red pepper, sliced lengthwise
- 1 orange pepper
- 2 zucchini, cut diagonal
- 1 eggplant, cut diagonal
- 1 red onion, cut into thick pieces
- In a large bowl whisk together the oil, vinegar, shallot, mustard, and a dash of salt and pepper. Brush the chicken and beef with the marinade and set aside. Add the corn, mushrooms, peppers, zucchini, eggplant and onion to the large bowl and mix to combine.
- Let the bowl of veggies sit for an hour, mixing them a few times. Preheat the grill to medium high heat. Place the veggies in throw away oven proof tin and cover with tinfoil. Place it on the upper rack of the grill. Cook the chicken for 15-20 min or until the inside is no longer pink inside. Using a pot holder shake the veggies around. Add the chicken sausage and beef to the grill. Cook beef until the internal temperature reaches 165F (8-10 min).
- Remove the veggies and place on the grill for the last 5 minutes of cooking to crisp them up.
- Slice the beef and chicken into large chunks, place on a serving dish, add the grilled veggies to the serving dish and serve.
As you can see I had a happy birthday boy who ate all of his dinner and got his ice cream sandwich I made to sing Happy Birthday to.