Grilled Chicken and Grilled Vegetable Stacks

Bought two cookbooks last week
at our Vancouver Island Library.
Both were Donna Hay Cookbooks.
And such a deal.  Just $2.00 Each. 
I cooked two meals out of one of these books
(so far)
The Asian Chicken Soup 
and last night’s dinner
Grilled Chicken and Grilled Vegetable Stacks.
I made a couple of very minor changes.
including seasoning the chicken with garlic.
Next time I will also add garlic to the olive oil, and lemon
for the vegetables. 


Grilled Chicken and Grilled Vegetable Stacks
Adapted from Donna Hay’s
The Instant Cook
Reminds me of a warm salad.
1 or 2 chicken breasts sliced horizontally into paillards. 
(I used one large boneless chicken breast )
2 red peppers sliced into 6 pieces each
1 eggplant, sliced lengthwise
1 medium zucchini, sliced lengthwise
3 tablespoons olive oil
1 to 2 lemons depending on size
Salt and fresh ground pepper
1 minced garlic clove
Arugula
1 tablespoon homemade pesto
1/2 cup Hellman Mayo
Preheat grill.
Drizzle olive oil, juice of lemon, salt and pepper over
vegetables. Toss to make sure all pieces are coated.
Rub chicken with garlic and then drizzle with olive oil, lemon
juice, salt and pepper.
Place vegetables on grill. When vegetables are almost done add the
chicken. Turning once or twice. Chicken will cook quickly.
While chicken and vegetables are on the grill, mix the pesto into
the mayo and set aside.
To serve : Place vegetables in layers with the arugula. Finish
with the grilled chicken, Arugula and a dollop of the pesto
mayonnaise sauce.

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