Sauteed Vegetables With Pan-Grilled Chicken and Eggplant

Andre Orandain's Note:

I like this recipe , because its really simple and its a full meal, just grab a piece of bread and your set. This recipe is very healthy for all weight watchers, its a good crowd peaser, good for pot luck lunches. It's a nice dinner, because it's really light and fulffiling at the same time, and my sister said it was my best creation. I'm just 15 and a good review of this recipe can make me more diligent in pursuing my dreams of becoming a chef. So please try the recipe

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 1

for the vegetable

• 2 heads cauliflower (chopped)
• 6 -8 string beans (chopped)
• 3 tablespoons pesto sauce
• extra virgin olive oil
• salt
• pepper

For The Chicken

• 5 pieces chicken legs (Boneless)
• half of a lemon
• ¼ cup dry white wine
• salt
• pepper

For The Eggplant

• 2 eggplants
• olive oil
• 1 pinch salt
• 1 pinch pepper

Directions:

1. In a mixing bowl add the white wine, lemon juice and chicken and mix together, then add salt and pepper. Marinade for about an hour or two.
2. Slice the eggplant diagonally, then add salt and pepper.
3. In a small bowl add olive oil, then dip the eggplant slices on both sides in the oil until all are done.
4. Heat your grill pan (you can use and type of flat pan, but use the grill pan for a nice char for presentation), to check if your grill pan is hot sprinkle drops of water, when it sizzles the pan is ready. Carefully position eggplants on the grill pan and grill on each side for 2-3 minutes Do this with the chicken as well.
5. Heat a medium sized skillet and add some olive oil then add the cauliflower and pesto mix for about 5 minutes.
6. Put in a serving dish then add chicken and eggplant.