Grilled Chicken and Vegetables

Ingredients

• 3 tablespoons cooking sherry dry
• 2 small eggplants 
• 2 teaspoons cilantro leaves fresh chopped
• 1.5 teaspoons optional: dill fresh chopped
• 2 tablespoons garlic minced
• 2 teaspoons coarsely ground pepper 
• 0.3 cup catsup reduced-calorie
• 3 tablespoons juice of lemon 
• 3 tablespoons soya sauce low-sodium
• 1 cup no-salt-added chicken broth undiluted canned
• 8 small round potatoes red halved
• 1 large pepper sweet red quartered
• 16 ounce skinned 
• 1 teaspoon vegetable oil 
• 1 large zucchini quartered

Equipment

• bowl
• sauce pan
• grill
• ziploc bags

Directions

1. Place potato in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 12 minutes.
2. Drain and set aside.
3. Slice each eggplant in half lengthwise; slice halves lengthwise into 1/2-inch-thick strips. Set aside.
4. Combine broth and next 9 ingredients in a medium bowl; stir well.
5. Pour 1/3 cup broth mixture into a large heavy-duty, zip-top plastic bag. Set aside remaining broth mixture.
6. Add potato, eggplant, chicken, red pepper, and zucchini to bag; seal bag, and shake until chicken and vegetables are well coated. Marinate in refrigerator 3 hours, turning bag occasionally.
7. Remove chicken and vegetables from marinade; discard marinade.
8. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
9. Place potato on rack; grill, covered, 10 minutes, basting occasionally with reserved broth mixture. Turn potato; place chicken and remaining vegetables on rack. Grill potatoes, chicken, and vegetables, covered, 5 minutes on each side or until chicken is done and vegetables are tender, basting occasionally with reserved broth mixture.
10. Garnish with fresh dill sprigs, if desired.