Makes: 4 servings Cook: 24 minutes
CourseDinner & Dishes
Nonstick grilling spray PAM®
4 chicken breasts boneless, skinless
1/3 cup olive oil divided
1 1/2 teaspoons sea salt divided, Morton Coarse Sea Salt®
1 1/2 teaspoons pepper divided
2 zucchini medium, halved
2 eggplants small, halved
2 bell peppers seeded and quartered (red, yellow, or green peppers)
1 red onion quartered
6 tomatoes cut into 6 pieces, Campari®
2 teaspoons garlic chopped
1 teaspoon thyme leaves fresh
Garnish: fresh thyme sprigs
Spray cold grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
Brush chicken breasts evenly with 2 tablespoons olive oil. Sprinkle with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Grill for 5 to 7 minutes on each side, or until done.
In a large bowl, place zucchini, eggplants, peppers, onion, and tomatoes. Add remaining 2 tablespoons olive oil, garlic, thyme leaves, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper, tossing to coat. Grill for 2 to 5 minutes, or until all vegetables are crisp-tender. Serve warm or room temperature with grilled chicken. Garnish with fresh thyme sprigs, if desired.