recipes

grilled chicken and vegetable stacks

• 4 chicken breast fillets, halved lengthwise
• 2 red capsicum (bell peppers), quartered
• 1 eggplant (aubergine), sliced
• 2 small zucchini (courgettes), sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• sea salt and cracked black pepper
• 80g rocket (arugula) leaves
• 1 tablespoon store-bought pesto
• ½ cup (150g) whole-egg mayonnaise

Preheat a char-grill pan or barbecue over high heat. Place the chicken, capsicum, eggplant, zucchini, oil, lemon juice, salt and pepper in a bowl and toss to coat. Char-grill or barbecue the chicken for 3–4 minutes or until cooked through. Char-grill or barbecue the capsicum, eggplant and zucchini until tender. To serve, place the chicken, vegetables and rocket in a stack on plates and serve topped with the combined pesto and mayonnaise. Serves 4.