Chicken steaks with eggplant, tomato and courgette

Instructions

1 To make marinade, mix together 1 tablespoon oil, lemon juice, garlic and basil.

2 Slice each chicken breast in half horizontally and lengthways to make 4 even-sized steaks. Season chicken with pepper and place in a shallow dish. Pour marinade over and turn to coat steaks well. Cover with plastic wrap and leave to marinate in the fridge for a few hours or in cool place briefly.

3 Meanwhile, prepare vegetables. Cut eggplants in evenly sized slices. Place in a shallow dish and drizzle over the remaining oil. Toss to lightly coat eggplant. Slice tomatoes thickly.  Slice courgette lengthways.

4 To cook on barbecue, preheat flat plate to hot. Add eggplant. Grill each side for about 2 minutes until golden then transfer to a heatproof dish and  keep warm. Spray courgette slices lightly with oil, toss then place on hot grill and grill each side for 1 minute. Transfer to heatproof dish. Spray hotplate with a little oil. Add tomato slices and grill for 1 minute then turn over and cook for 2 minutes until caramelised. Transfer to dish with other cooked vegetables.

5 Heat a barbecue grill plate to hot. Add chicken steaks and brown for 3 minutes. Brush with a little marinade then turn over  and grill for 2-3 more minutes until well cooked. Add pita bread to hotplate. Warm each side.

6 Serve steaks hot off the barbecue with vegetables and warmed pita bread.