Zahtar Chicken & Grilled Vegetables

• 4 chicken breasts (I prefer bone in, but remove the skin)
• 2 lemons, cut into wedges
• 5 large garlic cloves
• 1/2 cup olive oil
• 1/2 cup zahtar spice blend
• 2 red peppers
• 1 zucchini
• 1 red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1/2 cup oil cured black olives
• salt and pepper to taste

1. For the chicken:
2. Prick chicken breasts all over with a fork and place in a large zip lock bag, with olive oil and zahtar. Smash garlic cloves, remove peel and add to bag. Squeeze lemon juice from wedges into bag and then place whole wedge (peel and all) into bag. Close bag tightly and shake until the marinade is mixed completely coats chicken breasts. Marinate in the fridge for 1-2 hours.
3. Remove chicken from marinade, but don't scrape off the spice mixture. Grill over medium heat until chicken is done.
4. For the vegetables:
5. Cut peppers into approximately 1 inch square pieces. Slice zucchini about 1/4 inch thick. Cut onion into large wedges and separate layers.
6. Using long skewers, alternate pepper, zucchini and onion pieces. Place on a medium hot grill and cook until vegetables are tender and edges are very slightly charred.
7. Mix feta, vinegar, olive oil and olives in a large bowl. Add warm vegetables (take out skewers)and toss.
8. Serve chicken with vegetables as a side dish.
9. NOTE - I don't put anything on my vegetables before grilling (saves flare-ups). The vegetables soak up the dressing after they are cooked.

chicken breasts, lemons, garlic, olive oil, zahtar spice blend, red peppers, zucchini, red onion, feta cheese, balsamic vinegar, extra virgin olive oil, oil cured black olives, salt

Taken from www.epicurious.com/recipes/member/views/zahtar-chicken-grilled-vegetables-1204800 (may not work)