Recipe - Grilled Chicken And Vegetables With Wild Rice

1 One half cup Balsamic vinegar
One half cup Olive oil
One half cup Honey
1 One half tablespoon Oregano
1 One half tablespoon Sage
One half teaspoon Ground allspice
One half teaspoon Cumin
8 lg Boneless skinless chicken
breast halves
2 cup Wild rice, cooked as
directed
2 lg Red onions, cut into 3/4"
rounds
3 Zucchini, trimmed, cut
lengthwise into thirds
2 lg Red bell peppers, seeded,
cut into 1 " wide strips

Combine first 7 ingredients in large glass baking dish. Add chicken,
turning to coat. Cover and chill 2 to 4 hours.

Prepare barbecue (mediumhigh heat). Spread rice in center of large
platter. Remove chicken from marinade and sprinkle with salt and pepper.
Grill until just cooked through, about 5 minutes per side. Transfer chicken
directly from grill to platter and arrange atop rice.

Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle
vegetables with salt and pepper and grill until just cooked through, about
6 minutes per side for onions and 4 minutes per side for zucchini, eggplant
and pepper. Transfer to platter and arrange atop rice with chicken. Pour
marinade into small saucepan and bring to boil. Brush over chicken;
drizzle lightly over vegetables.

Per serving: 462 Calories; 16g Fat (29% calories from fat); 28g Protein;
57g Carbohydrate; 51mg Cholesterol; 67mg Sodium
Posted to FOODWINE Digest 05 Feb 97 by Betsy Burtis
ebburtis@IX.NETCOM.COM on Feb 6, 1997.