Does this platter of veggies (and chicken!) not look gorgeous????? We wound up not eating the eggplant because I forgot to salt it and it was waaaaay too bitter to eat. I had to spit it out! Good thing I tried a piece before tossing it in with everything else.
1 small red pepper, halved, deseeded and deribbed
1 small yellow pepper, halved, deseeded and deribbed
1 medium zucchini, sliced
2 thick onion slices (about 1/2" thick)
1 small eggplant, peeled and sliced
8 chicken tenderloins
fat-free italian dressing (non-creamy)
non-stick cooking spray
2 tsp olive oil
2 cloves of garlic, chopped
1 (14 oz.) can of diced tomatoes
fat-free, low sodium chicken broth
dried oregano, basil, salt, and pepper
8 oz. whole wheat spaghetti
Salt eggplant slices and let sit for half hour. Preheat grill to high heat and spray with non-stick cooking spray. Rinse eggplant and toss eggplant and zucchini in a small bowl with enough italian dressing to coat lightly. In a separate bowl, marinate chicken tenderloins in enough dressing to coat lightly. When grill is hot, place chicken and all vegetables on grill. Be careful to not separate the onions rings. Grill until chicken is cooked through and vegetables are cooked through. Peppers should grill until the outside skin is completely blackened. Remove chicken and veggies from grill. The tenderloins cooked much faster than anything else on my grill, so be sure not to overcook them.
Allow grilled items to cool. Boil water for pasta and heat olive oil in a large saute pan. Add garlic and saute for 2-3 minutes. Add diced tomatoes into a large saute pan. Slice chicken and veggies into bite size pieces. Season tomatoes with dried basil, oregano, salt, and pepper and add in chicken. Bring to a light boil and toss in grilled vegetables. Add chicken broth as needed to thin sauce out.
Cook pasta to desired tenderness and toss with chicken and vegetables.
CORE - all included!
FLEX - 6 points