1. In small bowl, stir together sage, lemon peel, salt and pepper.

2. Heat oven to 450F. Heat 1 tablespoon of the oil in shallow large roasting pan in oven 30 to 60 seconds or until hot. Add chicken; bake 10 to 15 minutes or until browned on all sides, turning once or twice.

3. Reduce heat to 350F; sprinkle chicken with 1 tablespoon of the sage mixture. Add eggplant and onion to pan; sprinkle with half of the remaining sage mixture. Add tomatoes, zucchini, bell peppers and garlic; sprinkle with remaining sage mixture. Drizzle remaining oil evenly over top.

4. Bake 1 hour or until vegetables are tender, stirring gently after 45 minutes and tipping pan to pool juices in corner; spoon juices over vegetables. (Don't panic if vegetables haven't cooked down, they will in the last 15 minutes) During last 5 minutes, stir in parsley and lemon juice.

5. Serve in shallow bowls with rice. Sprinkle with freshly grated Parmesan cheese.

Reproduced with permission from Cooking Club of America