BBQ |
Mediterranean Grilled Chicken & Vegetables |
2 tablespoon fresh rosemary leaves, or 2 tsp dried rosemary, crumbled 2 cloves garlic, minced 3 1/2 lb broiler-fryer cut into 8 pieces 4 small whole heads garlic 2 tablespoon plus 2 tsp olive oil 1/8 teaspoon black pepper 2 tablespoon minced parsley 2 medium sized tomatoes, peeled, cored, and; halved crosswise 1 large eggplant, sliced 3/4 inch thick 8 slice french bread, 1/2 inch thick |
If your barbecue cannot accommodate everything at once, grill the vegetables first - they can be served at room temperature. 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. 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, trunign 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 spead on the toast and vegetables.
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