Grilled platter

1. 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.

2. 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.)

3. 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: On bowl whisk 2 Tbsp. each Dijon mustard, red wine vinegar, and rice wine vinegar; 2 cloves garlic, minced; 1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano; and 1/4 tsp. each salt and pepper. Whisk in 1/2 cup extra virgin olive oil, by droplets then steady stream. To serve, stir in 1/2 cup crumbled feta.