800g eggplant, cut into 3cm chunks
600g zucchini, cut into 3cm chunks
2 1/2tablespoons olive oil
4 large chicken breast fillets, trimmed
1/2 cup basil pesto (see pesto recipe in my collection)
500g cherry tomatoes
olive oil cooking spray

Preheat oven to 230°C. Grease a large roasting pan. Place eggplant, zucchini and oil in pan. Season with salt and pepper. Toss to coat. Roast for 20 minutes.
Meanwhile, cut into each chicken breast lengthways to make a pocket (do not cut all the way through). Spoon 1 1/2 tablespoons pesto into each pocket. Close pocket and secure with toothpicks.
Reduce oven to 200°C. Add tomatoes to roasting pan. Spray chicken with oil. Season with salt and pepper. Place on top of vegetables. Roast for 20 minutes or until chicken is cooked through.
Remove toothpicks from chicken. Serve.