2 red or orange bell peppers
2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for grill
1 medium zucchini, cut lengthwise into 1/4-inch strips
Coarse salt and ground pepper
4 chicken cutlets (1 pound total)
2 tablespoons red-wine vinegar
1/3 cup marinated artichoke hearts, coarsely chopped
1/3 cup chopped fresh parsley
** Add 2 tablespoons dried currants or raisins if you’re in maintenance.
Over a high gas flame, roast peppers until charred, 16 minutes, turning frequently. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Meanwhile, heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Toss zucchini with 1 1/2 teaspoons oil and season with salt and pepper. Grill zucchini until browned, about 4 minutes, flipping once. Drizzle chicken with 1/2 teaspoon oil, season with salt and pepper, and grill until cooked through, about 6 minutes, flipping once.
Rub peppers with paper towels to remove skin. Stem, seed, and slice into 1/2-inch strips. In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Stir in currants, artichokes, and parsley. Arrange chicken and vegetables on a serving platter and drizzle with vinaigrette. Serve warm or at room temperature.
Visit MarthaStewart.com for original recipe.