Grilled chicken with roasted Mediterranean veg

Method

Start by preparing your veg. Slice the courgette and aubergine lengthways into 5mm planks, halve and deseed the red pepper, then dress everything with the olive oil and season generously. Pat your chicken breast dry and season both sides. Heat your grill to medium-high; you want it hot enough that a wet hand held 10cm above the grates forces you to pull back after three seconds.

Grill the chicken first, laying it perpendicular to the grates for good searing. Cook for 6 to 7 minutes on the first side until golden, then flip and cook the second side for another 5 to 6 minutes. The thickest part should reach 75°C internally; if you're eyeballing it, press the flesh; it should feel firm but yield slightly. Set the chicken aside to resting-meat for 3 to 4 minutes while you handle the veg.

Working in batches to avoid crowding, grill the vegetables over the same heat. The pepper and courgette need 3 to 4 minutes per side until charred at the edges and tender; aubergine takes 4 to 5 minutes per side and should be fully softened. Stack everything on a plate as it comes off the grill. Slice the chicken, plate up with the veg, and serve warm.