Mediterranean Grilled Chicken And Vegetables

Recipe Ingredients

2 tablespoons	30ml	Fresh rosemary leaves - or 2
		- tsp dried rosemary
		- crumbled
2		Garlic - minced
3 1/2 lbs	1589g / 56oz	Grill-fryer cut into 8
		- pieces
4		Heads garlic
2 tablespoons	30ml	Plus 2 tsp olive oil
1/8 teaspoon	0.6ml	Black pepper
2 tablespoons	30ml	Minced parsley
2 tablespoons	30ml	Sized tomatoes - peeled, (medium)- cored and halved crosswise
1		Eggplant - sliced 3/4 inch (large)
		- thick
8		French bread - 1/2 inch thick

Recipe Instructions

If your grill cannot accommodate everything at once, grill the vegetables first - they can be served at room temperature.

Prep time: 20 minutes cook time: 1 hour

Mix 1-1/2 tbsp of the fresh rosemary with the minced garlic and spread half of the mixture underneath the skin of the chicken. Rub the chicken with the remaining garlic mixture, cover, and refrigerate for at least 2 hours or overnight. Remove and discard the papery outer skin from each head of garlic, leaving the heads intact. Place the garlic heads, remaining rosemary, and the 2 tsp oil on a 14 inch long sheet of heavy duty foil, and seal tight. Set a grill 6 inches above white hot coals. Sprinkle the chicken with half of the pepper and place on the grill along with the packet of garlic.

Cook, turning often, for 30 minutes or until the chicken is no longer pink on the inside.

Meanwhile, mix the 2 tbsp oil with the parsley and remaining pepper. Brush over the tomatoes and eggplant slices. Move the chicken and packet of garlic to the edge of the grill, then place the tomatoes and eggplant slices in the middle.

Grill, turning once, for 15-20 minutes or until the eggplant is tender. About 5 minutes before the eggplant is done, add the bread slices and grill, turning once, until lightly browned. Arrange the chicken, tomatoes, eggplant and bread on a large platter. Separate the heads of garlic into cloves, squeeze each clove to extract the pulp, and spread on the toast and vegetables.

Source:
Marius Johnston

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