Grilled Platter By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 7, 2016 Print Share Share Tweet Pin Email Prep Time: 30 mins Grill Time: 20 mins Total Time: 30 mins Servings: 8 Yield: 8 maindish servings Jump to Nutrition Facts Ingredients 4 cloves garlic, peeled ½ cup extra virgin olive oil 8 3/4-inch slices crusty country bread 2 pound chicken tenders 2 baby eggplants, quartered lengthwise 2 small zucchini, quartered lengthwise 2 small sweet yellow peppers, quartered lengthwise and seeded 4 large plum tomatoes, halved ½ cup pitted kalamata olives 1 tablespoon crumbled feta cheese Fresh oregano sprigs 1 Feta Vinaigrette (see recipe below) Feta Vinaigrette 2 tablespoon Dijon mustard 2 tablespoon red wine vinegar 2 tablespoon rice wine vinegar 2 cloves garlic, minced 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano ¼ teaspoon salt ¼ teaspoon pepper ½ cup extra-virgin olive oil ½ cup crumbled feta cheese Directions In blender chop garlic. With motor running add oil in a steady stream; blend to nearly smooth, scraping sides. Brush both sides of bread with garlic-oil blend; sprinkle bread lightly with salt. In bowl toss chicken with salt, pepper, and half remaining oil. In second bowl toss vegetables with salt, pepper, and remaining oil; set aside. For charcoal grill, cook peppers and eggplant on uncovered rack over medium-high heat 10 to 15 minutes, until tender; turn once. Add chicken and zucchini; grill 5 minutes, turn. Add bread and tomatoes; grill 2 to 5 minutes more, until chicken is no longer pink, vegetables are tender, and bread is toasted, turning as needed. (For gas grill, preheat grill. Set heat to high; cook food in same manner as above.) Arrange all grilled vegetables and olives on platter; sprinkle olives with feta and oregano sprigs. Serve with Feta Vinaigrette. Makes 8 main-dish servings. Feta Vinaigrette In a bowl whisk mustard, red wine vinegar, rice wine vinegar, garlic, oregano, salt, and pepper. Whisk in olive oil, by droplets then in a steady stream. To serve, stir in feta. Print Nutrition Facts (per serving) 535 Calories 33g Fat 26g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 535 % Daily Value * Total Fat 33g 42% Saturated Fat 6g 30% Cholesterol 75mg 25% Sodium 691mg 30% Total Carbohydrate 26g 9% Total Sugars 5g Protein 32g Vitamin C 0.8mg 4% Calcium 111.1mg 9% Iron 2.5mg 14% Potassium 732mg 16% Folate, total 104.8mcg Vitamin B-12 0.5mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.