Chargrilled Chicken & Vegetable Stack

Step 1: To make salsa verde, place garlic, parsley, basil, capers, lemon juice and water into the bowl of a food processor and process until smooth and set aside.

Step 2: Spray a barbecue, char-grill or griddle with oil and heat to high.

Step 3: Halve each chicken breast lengthways to form 4 thin breast steaks and using a rolling pin, pound steaks between 2 sheets of plastic wrap to 5mm thickness and then cut each in half again to form 8 smaller steaks.

Step 4: Place chicken in a small dish with half the salsa verde; stir to coat and set aside to marinate.

Step 5: Place vegetables on heated grill and cook in batches for 2-3 minutes each side until lightly charred and just tender and then transfer to a large plate and cover loosely with foil to keep warm; repeat with remaining vegetables.

Step 6: Respray grill and cook chicken for 2-3 minutes each side until cooked through.

Step 7: To assemble each stack on a serving plate, layer a slice of eggplant, 4 basil leaves, 2 zucchini slices, 2 pumpkin slices, 1 piece capsicum and top with chicken.

Step 8: Repeat layers again and finish with an extra eggplant slice and top with a tablespoon of reserved salsa verde and serve immediately.

Step 9:

Step 10: Hint

Step 11: Cover dish, refrigerate and marinate chicken for as long as time permits, from 30 minutes to overnight.

Step 12: This salsa verde can add zing to a multitude of other dishes, from a simple salad to a roast dinner.