4 small zucchini
2 bell pepper
1 large eggplant
olive oil salt garlic spread
2 chicken breasts
Slice zucchini, bell pepper and chop onion.
In a skillet, cook onion till translucent.
Pre heat oven 375
chop chicken into large chunks and bake for 15 to 20 min
I cover the dish with foil for the first half so that the chicken doesn't dry out.
cook on the a Gorge Foreman grill(mines not actually that brand) till cooked through.
I actually put mine in the oven for a bit then grilled them so they were warm when we ate
Then add in zucchini and bell pepper stir and cook till zucchini in golden.
Slice eggplant into discs fairly thick min were close to a inch.
Cover eggplant in a bowl of water. This is so they don't soak up so much oil.
Put olive oil about ½ tsp salt and tbsp of garlic in a small bowl and stir up.
Place and spread out the eggplant in a cookie sheet.
Spread the oil mixture with a brush or whatever you've got over each side of the eggplant.
Cook in the oven for 30 min at 400F
Once everything is cooked stack and make them pretty.
Make your stomach happy!