BBQ Chicken and Vegetable Stacks (Serves 4)
4 Chicken Breast Fillets, halved lengthwise
2 Red Capsicum, quartered
1 Eggplant, thinly sliced
2 Small Zucchini, thinly sliced
3 tablespoons Olive Oil
2 tablespoons Lemon Juice
Sea Salt and Cracked Pepper
80g Rocket Leaves
1 tablespoon Pesto
½ cup Whole-Egg Mayonnaise
Step One - Preheat your BBQ grill and plate.
Step Two - Place the chicken, capsicum, eggplant and zucchini in a bowl with the oil, lemon juice, salt and pepper. Toss to coat.
Step Three - BBQ the chicken for 3–4 minutes or until cooked through. BBQ the capsicum, eggplant and zucchini until tender.
Step Four - Serve, placing the chicken, vegetables and rocket in a stack on plates and serve topped with the combined pesto and mayonnaise.
Alternately you could serve the vegetable stack alongside a Mick's Meat Barn Porterhouse, Rump, or Pork Chop, all ideal for the BBQ!