1 small eggplant, cut into 1/2-inch-thick slices (about 3/4 lb.)
1 medium zucchini, cut diagonally into 1/4-inch-thick slices (about 1/2 lb.)
Green leaf lettuce
4 roasted red peppers packed in oil, drained (about 5 oz.)
1 loaf peasant bread, sliced and grilled
3 hr 27 min
Pour 3/4 cup Wish-Bone® Italian Dressing over chicken, eggplant and zucchini in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, up to 3 hours.
Remove chicken and vegetables from marinade, discarding marinade. Grill or broil chicken and vegetables, turning once and brushing occasionally with remaining 1/4 cup Dressing, until chicken is thoroughly cooked and vegetables are tender.
To serve, layer lettuce, hot vegetables, hot chicken and roasted peppers on bread.