Roasted Herb Chicken & Roasted Veg

2 zucchini, cut into 1” rounds

3 Asian eggplants, cut into 1” rounds

1 large sweet onion, sliced into 1/2” rings

1 butternut squash, halved, seeds removed and cut into 1/2” slices

2 red peppers, quartered

4 plum tomatoes, quartered

3 tablespoons olive oil

2 tablespoon balsamic vinegar

salt and freshly ground pepper

8 8-ounce (250-gram) chicken breasts, boneless and skinless

2 tablespoons olive oil

3 tablespoons chopped fresh mint

3 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Method

Heat oven to 450 F (230 C).  Place vegetables in bowl and toss with olive oil, vinegar, salt and pepper. Place in a baking dish and roast for 20 to 25 minutes, turning once. The vegetables should be not quite cooked through. Reduce oven heat to 400 F (200 C). Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add chicken breasts. Fry chicken for 3 minutes or until flesh is golden. Turn over and brown second side for 2 minutes. Remove chicken and place on top of vegetables. Combine mint, basil and oregano and sprinkle over chicken breasts and roasted vegetables. Roast for 25 to 30 minutes or until chicken is cooked through and vegetables are tender.