1. Preheat frill to medium-high. Rub chicken with 1 tsp evoo and
sprinkle with a pinch of salt and pepper; grill 4 minutes per side
until cooked through.
2. Toss cut vegetables with remaining 2 tsp evoo and a pinch each
salt and pepper; grill 5 to 7 minutes per side until tender.
3. Slice chicken. Spread rolls with tapenade, and fill with chicken,
vegetables, and basil.
Originally Submitted
7/31/2012
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