Grilled Chicken with Summer Vegetables and Lemon Vinaigrette

Jeremy Grandon, Jeremy Restaurant & Bar, Keego Harbor, Mich.

4 8-oz. pieces of chicken breast
1 cup tahini
1 cup yogurt
2 Tbsp. garlic powder
as needed, assorted summer vegetables (peppers, onions, eggplant and zucchini)
to taste, salt
as needed, fresh chopped rosemary
8 oz. lemon juice
10 oz. extra virgin

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