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MEDITERRANEAN GRILLED CHICKEN AND VEGETABLES

Category:    Chicken
Yield: 4 servings
 
      2 tb Fresh rosemary leaves, or 2       1/8 ts Black pepper
           -tsp dried rosemary,                2 tb Minced parsley
           -crumbled                           2 md Sized tomatoes, peeled,
      2    Cloves garlic, minced                    -cored, and halved crosswise
  3 1/2 lb Broiler-fryer cut into 8            1 lg Eggplant, sliced 3/4 inch
           -pieces                                  -thick
      4 sm Whole heads garlic                  8 sl French bread, 1/2 inch thick
      2 tb Plus 2 tsp olive oil           
 
  If your barbecue 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 leat 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, 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.  Serves 4.
  

 

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