Chargrilled chicken and veggie stack with salsa verde

Method

• To make salsa verde, place garlic, parsley, basil, capers, lemon juice and water into the bowl of a food processor. Process until smooth and set aside.
• Spray a barbecue, char-grill or griddle with oil and heat to high. Halve each chicken breast lengthways to form 4 thin breast steaks. Using a rolling pin, pound steaks between 2 sheets of plastic wrap to 5mm thickness. Cut each in half again to form 8 smaller steaks.
• Place chicken in a small dish with half the salsa verde; stir to coat, cover dish, refrigerate and marinate for as long as time permits, from 30 minutes to overnight.
• Place vegetables on heated grill and cook in batches for 2-3 minutes each side until lightly charred and just tender. Transfer to a large plate and cover loosely with foil to keep warm; repeat with remaining vegetables.
  Respray grill and cook chicken for 2-3 minutes each side until cooked through.
• To assemble each stack on a serving plate, layer a slice of eggplant, 4 basil leaves, 2 zucchini slices, 2 pumpkin slices, 1 piece capsicum and top with chicken. Repeat layers again. Finish with an extra eggplant slice and top with a tablespoon of reserved salsa verde.
• Serve immediately.

Hint

This salsa verde can add zing to a multitude of other dishes, from a simple salad to a roast dinner.