•  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.