Grilled Balsamic Chicken and Summer Vegetables Ingredients: * For the Marinade * 1/3 cup Nancy’s Balsamic Vinaigrette * 2 teaspoons Tamari (the reduced sodium variety or light soy) * 1 tablespoons Extra Virgin Olive Oil * 1 Tablespoon chopped fresh rosemary (or 1 teaspoon dry) [feel free to substitute your favorite herb from the garden – a tablespoon of sage or a ¼ cup of fresh chopped basil is also delicious.] * * For the Main Meal * 4 - Boneless chicken breast halves * * 2 - Long Oriental Eggplant – sliced down the center lengthwise * * 2 - Medium Zucchinis – cut in ½ inch slices lengthwise * 2 - Large Red Peppers – quartered lengthwise * 2 - Medium Vidalia Onions – cut in half-inch slices across the grain (so you can see the rings) Instructions: Sprinkle salt on the slices of eggplant and zucchini and let drain in a colander for about 20 or 30 minutes. This process pulls any bitterness from the eggplant and removes excess water from the squash so it will hold together while cooking. Make the marinade mixing the ingredients in a 9x13 inch glass or stainless steel baking dish (not aluminum). Pat the eggplant and zucchini dry with paper towels. Marinate the vegetables for 10 minutes; remove to another dish and cover. Add the chicken to the marinade, turning to cover both sides and marinate for 10 minutes. Cook chicken and vegetables over coals or medium heat on a gas grill turning every 4 minutes until done (about 10 to 15 minutes – depending on the heat of the grill). Drizzle any extra marinade over the chicken and vegetables before the first turn. Remove the chicken and vegetables from the grill to a clean platter. Serve with crusty bread and a simple salad of mixed greens, tomatoes, cucumbers, feta cheese and fresh basil – of course dress the salad with Nancy’s Balsamic Vinaigrette! Serves 4 * Cook’s Notes: If you slice about halfway through the thickest part of the chicken breast and flatten it with a meat mallet, the chicken will cook more evenly. If you can’t find the long oriental eggplant, the regular “egg-shaped” eggplant will work just fine – just cut it into ½ inch slices. Source: Cooking with Nancy’s Balsamic Vinaigrette Products: Stonewall Extra Virgin Olive Oil Nancy's Balsamic Vinaigrette		Entrees Blueberry Balsamic Chicken Grilled Balsamic Chicken and Summer Vegetables Grilled Lemon Pepper Chicken Meat Roll Napoli Mussels and Shrimp in Lobster Cream with Spinach Mustard Pizza Nonna Victoria's Lasagne Pork Tenderloin with Maine Wild Blueberry Compote Salsa Chicken or Fish Salsa Meatloaf Sautéed Greens with Balsamic Vinaigrette Spiced Fried Chicken Appetizers Chef Bud's Pork Tenderloin Rockin Filo Cups Chef Buds Spicy Toasted Peanut Butter Crackers Chicken Salsa Pizza Chili and Honey Glazed Onions Escargot Florentine Mango Curry Sauce Maple Glazed Scallop Appetizer Patriot Balls BBQ'd Peppered Shrimp Scampi Pork Tenderloin Skewers Roasted Red Pepper and Chevre Cheese in Filo Salad of Tuscan White Beans, Red Onion and Tuna Sizzlin Sausage Twists Southwestern Meat Puffs Spicy Beef Sticks Spicy Coconut Island Shrimp Spicy Ham Medley Cups Spicy Potato Balls Stuffed Crabby Mushrooms Super Teriyaki Wings Wild Blueberry Horseradish Cream Cheese Dip Soups Chef Bud's Gazpacho Soup Creamy Roasted Red Pepper Soup Pumpkin Soup Smoky Cheese Chowder Sauces, Salsas & Relishes Chef Bud's Homemade Salsa Fresh & Simple Tomato Sauce Desserts Maple Pumpkin Cannoli Maple Pumpkin Cheesecake Wild Maine Blueberry Cobbler Side Dishes Cheesy Garlic Mashed Red Bliss Garlic Mashed Potatoes Goat Cheese, Cranberry and Balsamic Vinaigrette Herb Roasted Garlic Potatoes Parmesan Roasted Red Bliss Wings, Wings & More Wings Classic Hot Wing Sauce Honey Garlic Wing Sauce Smokin Good Chicken Wings Sweet and Sour Wing Sauce The Basic Wing Recipe Wicked Good BQ Wings