2 tomatoes, halved
2 green peppers, cored, seeded and quartered
2 red peppers, cored, seeded and quartered
2 potatoes, par boiled and sliced lengthwise 1/2 in. thick
1 zucchini, sliced lengthwise 1/2 in. thick
1 onion, sliced 1/2 in, thick
4 chicken breasts, skinned and boned
2 cups olive oil
1 cup balsamic vinegar
salt and pepper to taste
4 thick slices crusty Italian bread
Place first seven ingredients in large nonreactive pan. Cover with
olive oil and vinegar, let stand for at least 4 hours in refrigerator. Heat
grill to medium high, spray grids with Pam or other such product. Place
veggies and chicken on grill and cook turning several times. Do not
turn the tomatoes, place them skin side down on the coolest part of the
grill. When chicken and veggies are almost done brush both sides of the
bread with olive oil and place on grill, turning once until both sides are
golden. Place chicken breasts on platter and arrange grilled veggies
around. Serve with a slice of the barbequed bread.
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