Char-grilled Chicken and Vegetable Stack
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp chopped oregano
1 tbsp chopped flat leaf parsley
1 clove garlic, finely chopped
Freshly ground pepper and salt, to taste
4 chicken fillets, skin removed
sliced beetroot, drained
2 medium zucchini, sliced lengthwise
1 small eggplant, sliced
1 red capsicum, sliced into thick wedges
1 tbsp coriander or basil pesto
½ cup mayonnaise
lemon wedges, for serving
1. Combine marinade ingredients in a bowl and divide marinade between two bowls. Add chicken fillets to one bowl and vegetables to the other. Allow chicken to marinade for 20-30 minutes.
2. Meanwhile, heat barbeque grill plate to hot. Place the vegetables on the hot grill plate and cook for approximately 3-4 minutes each side until soft with distinctive grill marks. Return cooked vegetables to marinating bowl and set aside.
3. Cook chicken fillets on a hot grill until chicken is cooked through. Allow to rest for 5 minutes before slicing. Combine mayonnaise and pesto and set aside.
4. To serve, place a selection of vegetables and beetroot on each plate and top with sliced chicken. Pour over remaining marinade from the vegetable bowl. Serve with a dollop of coriander pesto and a wedge of lemon.