- 2 meaty chicken pieces
- 1 medium potato
- 1 medium zucchini
- 3 stoned large ripe olives
- 2 tablespoons [30 mL] tomato sauce
- 1/2 teaspoon [2.5 mL] oregano
- 1 tablespoon [15 g] butter or margarine, into tiny pieces
- Salt
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- Preheat barbecue to medium intensity.
- Salt chicken pieces with 1 mL [1/4 teaspoon] salt.
- Peel then slice potato lenthwise into 1/8-inch [3-mm] thick slices.
- Slice zucchini into 1/4-inch [6-mm] thick slices.
- Arrange potato slices onto 2 [18 x 12-inch / 45 x 30-cm each] pieces.
- Salt chicken pieces to taste.
- Arrange zucchini slices all over potato slices.
- Salt zucchini slices to taste.
- Arrange salted chicken pieces on top of zucchini slices.
- Top with stoned ripe olives, then with tomato sauce.
- Sprinkle with oregano, then dot mixture with tiny butter or margarine pieces.
- Seal al foil over mixture and at both ends.
- Grill over warm BBQ rack, 5 inches [12.7 cm] from heat for approximately 25 to 30 minutes, until chicken and vegetables are done.
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