Sauteed Vegetables With Pan-Grilled Chicken and Eggplant

• 2 heads cauliflower (chopped)
• 6 -8 string beans (chopped)
• 3 tablespoons pesto sauce
• extra virgin olive oil
• salt
• pepper
• 5 pieces chicken legs (Boneless)
• half of a lemon
• 14 cup dry white wine
• salt
• pepper
• 2 eggplants
• olive oil
• 1 pinch salt
• 1 pinch pepper

1. In a mixing bowl add the white wine, lemon juice and chicken and mix together, then add salt and pepper.
2. Marinade for about an hour or two.
3. Slice the eggplant diagonally, then add salt and pepper.
4. In a small bowl add olive oil, then dip the eggplant slices on both sides in the oil until all are done.
5. Heat your grill pan (you can use and type of flat pan, but use the grill pan for a nice char for presentation), to check if your grill pan is hot sprinkle drops of water, when it sizzles the pan is ready.
6. Carefully position eggplants on the grill pan and grill on each side for 2-3 minutes Do this with the chicken as well.
7. Heat a medium sized skillet and add some olive oil then add the cauliflower and pesto mix for about 5 minutes.
8. Put in a serving dish then add chicken and eggplant.

cauliflower, string beans, pesto sauce, extra virgin olive oil, salt, pepper, chicken, lemon, white wine, salt, pepper, eggplants, olive oil, salt, pepper

Taken from www.food.com/recipe/sauteed-vegetables-with-pan-grilled-chicken-and-eggplant-396570 (may not work)