You need
1
2 tbsp olive oil
1 tbsp minced garlic
1 tbsp dried rosemary,
1/4 tbsp coarsely ground black pepper
4 boneless, skinless chicken breast halves
2 red potatoes, quartered lengthwise and cooked
2 red onions, cut into 6 wedges
1 sweet yellow pepper, cut into 2" strips
1 sweet red pepper, cut into 2" stripsProcedure
In a shallow baking dish, combine the vinegar, oil, garlic,
rosemary, oregano, and pepper. Add the chicken, turning to
coat with the marinade. Cover the chicken and refrigerate for at
least 30 minutes.
Add the potatoes, onions and peppers to the marinade.
Coat the grill rack with cooking spray. Preheat the grill on
medium heat for 10 minutes. Arrange the chicken and
vegetables on the grill, reserving the marinade. Cook, turning
the chicken and vegetables occasionally and brushing with the
reserved marinade, until the chicken is no longer pink inside
(test with a sharp knife) and the vegetables are tender./4 cup balsamic vinegar
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