Grilled Rosemary Chicken

17 06 2008

1/3 c. olive oil
1/3 c. balsamic vinegar
1 T. dried rosemary
1/2 t. crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes

• Turn the grill on high; make a large pocket of foil folded on the side with the top open.
• In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic.
• Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Spread out the veggies in the pocket of foil, and close. Set on grill.
• Place chicken in the bowl, and marinate 5 minutes. Set chicken on grill.
• Grill the chicken for 20 minutes, or until cooked through. Grill the vegetables for 30 minutes, or until the edges of the vegetables brown.




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