Recipe for Grilled Chicken and Vegetables with Wild Rice 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1/2 cup Balsamic vinegar
1/2 cup Olive oil
1/2 cup Honey
1/2 tbl Oregano
1/2 tbl Sage
1/2 tsp Ground allspice
1/2 tsp Cumin
8 lrg Boneless skinless chicken breast halves
2 cup Wild rice, cooked as directed
2 lrg Red onions, cut into 3/4" rounds
3 x Zucchini, trimmed, cut lengthwise into thirds
Instructions:
Instructions: Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.

Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper.

Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.

Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplant and pepper. Transfer to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over vegetables.

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