- 1 tablespoon olive oil
- 1 tablespoon canned unsalted chicken broth
- 2 garlic cloves, pressed
- 1 1/2 tablespoons balsamic vinegar or red wine vinegar
- 1 teaspoon herbes de Provence, crumbled
- 2 boneless skinless chicken breasts, well trimmed
- 1 zucchini, quartered lengthwise
- 1 Japanese eggplant, quartered lengthwise
- 1 crookneck squash, quartered lengthwise
- 1 small red or green bell pepper, sliced lengthwise
- 1 bunch arugula
- Curly endive
- Additional balsamic vinegar or red wine vinegar
- Herbes de Provence, a dried herb mixture, is available at specialty foods stores and some supermarkets. A combination of dried thyme, basil, savor and fennel seeds can be used.
- Prepare barbecue (high heat). Combine first 5 ingredients in small bowl. Brush olive oil mixture lightly over chicken, zucchini, eggplant, crookneck squash and bell pepper. Grill chicken and vegetables until chicken is cooked through and vegetables are tender, turning occasionally, about 4 minutes. Transfer to large plate. Slice chicken breast diagonally. Arrange chicken and vegetables on plates, garnishing each serving with arugula and endive. Serve, passing balsamic vinegar separately.