2 tb Fresh rosemary leaves, or 2
-tsp dried rosemary,
-crumbled
2    Cloves garlic, minced
3 1/2 lb Broiler-fryer cut into 8
-pieces
4 sm Whole heads garlic
2 tb Plus 2 tsp olive oil
1/8 ts Black pepper
2 tb Minced parsley
2 md Sized tomatoes, peeled,
-cored, and halved crosswise
1 lg Eggplant, sliced 3/4 inch
-thick
8 sl French bread, 1/2 inch thick

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.