know it seems intimidating to have to think about this the day before, but marinating this overnight makes all the difference in moistness and flavor! It will take you 3 minutes the day before and will be worth every minute!
You will not believe how quick you can pull this ridiculously summery and fancy dish together. You can prep everything the night before and just leave the grilling to ten minutes before you eat.
This is one of my favorite pargiot (chicken) dishes. I love making garlic this way because I make a big batch of it and it lasts for weeks in the fridge. I use the garlic as needed in chicken, salads or on crackers and I use the olive oil for cooking or in salad dressings. It is just a win win!
This dish was inspired by finding purple potatoes and papayas and Chinese cabbage (which is a softer less bitter cabbage) but if you can’t find these items here is a list of substitutes to still be able to make this dish: Instead of purple potatoes use: regular potatoes or sweet potatoes. Instead of Chinese cabbage use regular cabbage. Instead of asparagus use sugar snap peas or green beans. Instead of shallots: use regular onions.