Instructions

• In the bowl of a food processor pulse the basil, parsley, lemon juice, vinegar, and garlic until coarsely chopped. With the machine running, slowly add ⅓ cup oil. Transfer to a small glass or stainless steel bowl and season with ½ teaspoon salt and ¼ teaspoon pepper.
• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• Brush the cooking grates clean. Lightly brush the zucchini, bell pepper, and bread slices on all sides with oil and season evenly with salt and pepper. Grill over direct medium heat, with the lid closed, until the vegetables are slightly charred and the bread has grill marks, turning once. The vegetables will take 4 to 6 minutes and the bread will take 2 to 4 minutes. Remove from the grill and let cool.
• Brush the chicken on both sides with 3 tablespoons of the dressing. Grill, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
  Brush the chicken on both sides with 3 tablespoons of the dressing. Grill, smooth (skin) side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
  Brush the chicken on both sides with 3 tablespoons of the dressing. Grill, smooth (skin) side down first, over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
• Cut the vegetables, bread, and chicken into ½-inch dice. Combine in a large bowl with the tomatoes and feta. Add the dressing and toss to coat. Serve immediately.