Herb Grilled Chicken Plate with Roasted Veggies & Crisp Salad

Roasting the Vegetables

1. While the chicken is marinating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Prepare the mixed vegetables. Slice 1 cup of vegetables such as zucchini, bell peppers, and carrots into bite-sized pieces. Toss the vegetables in 1 tablespoon of olive oil, 1 teaspoon of dried rosemary (optional), and a pinch of salt and pepper. This will help the vegetables roast evenly and develop a golden-brown exterior.
3. Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking. The vegetables should be soft with some crisp edges, full of flavor.
   

   Grilling the Chicken