Tuesday, March 13, 2012

BBQ Chicken & Roasted Vegetables

I know, I know. It's not summer yet, but the zucchini and yellow squash looked SO good at the store the other day, I had to get a few of each.

I can only give you my plans right now, because I don't have my camera with me (I really need to get better about bringing it everywhere!). I will have pictures for you, though because both parts of the meal turned out fabulously!

I started the chicken early because my plan was to use the slow cooker. Oh, before I get any further. I have another novice moment. And (digital age, anyone?) Facebook helped me out. The original plan was to make pulled pork sandwiches. I headed to the market to buy a shoulder roast. Couldn't find one for the life of me. I searched high and low (well, in the pork section, anyway). I settled on chicken because it was there. Each night, I spend some time looking at my news feed on Facebook. And there, right in front of my eyes, was a picture of a butt roast. Funny! I saw those when I was shopping for the shoulder roast. So, I clicked on the picture and read the caption. It informed me that a butt roast is actually the shoulder. WHAT!? I could have gotten the pork and been fine. Ugh. Thanks, Facebook.

I put all the chicken in the slow cooker and dumped a bunch of BBQ sauce on top (21 ounces, to be precise). Cooked on high. The chicken was fabulous. And, what's better is how easy the recipe was!

The vegetables. Ah, the vegetables. I cut them all in the small chunks (zucchini and squash into half-moons, peppers into squares) and let them soak in some water for a bit. I tossed both in olive oil and sprinkled it all with garlic salt and a little pepper. Then it was to the baking sheet and on to the oven. 350 degrees for about a half hour. They were so summery and delicious--I plan on making them again (soon!). 

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