MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mediterranean Grilled Chicken And Vegetables
 Categories: Chicken, Grill, Mediterrane
      Yield: 1 Servings
 
      2 tb Fresh rosemary leaves -OR-
      2 ts Dried rosemary; crumbled
      2 cl Garlic; minced
  3 1/2 lb Broiler-fryer cut into 8
           - pieces
      4 sm Whole heads garlic
      2 tb Olive oil; +2 ts
    1/8 ts Black pepper
      2 tb Parsley; minced
      2 md Tomatoes; peeled, cored,
           - and halved crosswise
      1 lg Eggplant; sliced 3/4"
           - thick
      8 sl French bread; 1/2" thick
 
  Mix 1-1/2 tb of the fresh rosemary with the minced garlic and spread
  half of the mixture underneath the skin of the chicken. Rub the
  chicken with the remaining garlic mixture, cover, and refrigerate for
  at leat 2 hours or overnight.

  Remove and discard the papery outer skin from each head of garlic,
  leaving the heads intact. Place the garlic heads, remaining rosemary,
  and the 2 ts oil on a 14" long sheet of heavy duty foil, and seal
  tight.

  Set a grill 6" above white hot coals. Sprinkle the chicken with
  half of the pepper and place on the grill along with the packet of
  garlic. Cook, turning often, for 30 minutes or until the chicken is
  no longer pink on the inside.

  Meanwhile, mix the 2 tb oil with the parsley and remaining pepper.
  Brush over the tomatoes and eggplant slices. Move the chicken and
  packet of garlic to the edge of the grill, then place the tomatoes and
  eggplant slices in the middle. Grill, turning once, for 15-20 minutes
  or until the eggplant is tender. About 5 minutes before the eggplant
  is done, add the bread

  From: Ghislaine Dumont
  Date: 04-30-97
 
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