2 medium zucchini, sliced lengthwise
1 medium eggplant, peeled and sliced
1 red bell pepper, cut into wide strips
1 onion, cut into wide wedges (root intact)
2 medium tomatoes, cut in half
2 Tbsp. olive oil
2 tsp. Mansmith’s Chipotle Lime, divided
6 skinless, boneless chicken breasts (about 3 lbs)
2 tsp. Mansmith’s Poultry Spice
1/4 C. sliced basil
1 1/2 tsp. balsamic vinegar
Prepare BBQ grill to medium-high heat. Place vegetables in a large bowl. Drizzle with oil and sprinkle with 1 tsp. Chipotle Lime, toss to coat. Grill vegetables until tender and slightly charred, 5-6 minutes. Transfer to cutting board.
Place chicken in same bowl with any left over oil and sprinkle with Poultry Spice. Grill chicken, covered until cooked thru, 5-6 minutes per side. Remove to cutting board and let stand for 5 minutes.
Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar, toss to coat. Sprinkle with remaining Chipotle Lime.
Slice chicken breasts crosswise into 1/2 inch thick slices. Transfer vegetables to platter and top with chicken.