INGREDIENTS

INSTRUCTIONS

If your barbecue cannot accommodate everything at once, grill the
vegetables first - they can be served at room temperature.  Prep time:
20 minutes cook time: 1 hour  Mix 1-1/2 tbsp of the fresh rosemary with
the minced garlic and  spread half of the mixture underneath the skin
of the chicken. Rub  the chicken with the remaining garlic mixture,
cover, and refrigerate  for at leat 2 hours or overnight.  Remove and
discard the papery  outer skin from each head of garlic, leaving the
heads intact. Place  the garlic heads,remaining rosemary, and the 2 tsp
oil on a 14 inch  long sheet of heavy duty foil, and seal tight.  Set a
grill 6 inches  above white hot coals. Sprinkle the chicken with half
of the pepper  and place on the grill along with the packet of garlic.
Cook,  turning often, for 30 minutes or until the chicken is no longer
pink  on the inside.  Meanwhile, mix the 2 tbsp oil with the parsley
and remaining pepper.  Brush over the tomatoes and eggplant slices.
Move the chicken and  packet of garlic to the edge of the grill, then
place the tomatoes  and eggplant slices in the middle. Grill, turning
once, for 15-20  minutes or until the eggplant is tender. About 5
minutes before the  eggplant is done, add the bread slices and grill,
trunign once, until  lightly browned. Arrange the chicken,tomatoes,
eggplant and bread on  a large platter. Separate the heads of garlic
into cloves, squeeze  each clove to extract the pulp, and spead on the
toast and  vegetables. Serves 4.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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