Grilled breast of chicken with Provençal vegetables and aïoli

Quite simple and as festive as you want to make it. I thought the aubergine responded best to the grilling, and the fennel was brilliant with the aïoli. The onions, peppers and courgettes were nice, but not as great as the others. Next time, I will use fennel and aubergines, and one or more of the others just for variation.

I did make the aïoli with whole eggs, and in the blender, even though mr. Hopkinson explicitly tells us not to. I thought it was fine, but it might possibly have been even better if I had bothered to follow his instructions.

I do have a cast-iron ribbed grill on the hob, and this recipe was the first one I tried where the food didn't stick to the grill, so there must be something right about the method.