1/4 lb. carrots, cut diagonally into 1/4 inch thick slices
1/4 lb. string beans, trimmed, cut into 3 inch lengths
1/2 lb. yellow squash, cut diagonally into 1/4 inch thick slices
1/4 lb. asparagus, cut into 3 inch pieces
1/4 lb. zucchini, cut diagonally into 1/4 inch thick slices
Rice vinegar or sake
8 (6 oz.) boneless chicken breast halves, skinned
Olive oil
Salt and freshly ground pepper
16 tbsp. Rhubarb Chutney (see recipe)

Prepare barbecue (high heat) or preheat broiler. Place carrots and beans on rack in saucepan over boiling water. Cover and steam 5 minutes. Add remaining vegetables and steam just until tender, about 5 minutes. Transfer to bowl. Season to taste with rice vinegar.

Meanwhile, brush chicken with olive oil. Sprinkle with salt and pepper. Grill chicken until cooked through, about 5 minutes per side. Transfer to plates. Spoon 2 tablespoons Rhubarb Chutney in ribbon over each chicken breast. Spoon some of steamed vegetables to one side of each and serve.

RHUBARB CHUTNEY
3/4 c. sugar
1/2 c. white wine vinegar
1/2 c. cider vinegar
1 1/2 garlic cloves, sliced
1 1/2 tsp. chopped, peeled fresh ginger
1/2 tsp. coarse salt
1/8 tsp. freshly ground pepper
1/8 tsp. ground allspice
1/8 tsp. ground coriander
Pinch of cinnamon
Pinch of ground cloves
1/4 c. golden raisins
3/4 lb. fresh rhubarb or thawed frozen, cut into 1/2 inch dice
2/3 c. diced peaches
1 c. sliced strawberries
1/4 c. minced red onion
1/2 serrano chili, minced
1 1/2 tsp. coarse-grained mustard

Combine sugar and vinegars in heavy medium saucepan over low heat. Bring to boil, stirring until sugar dissolves. Add garlic, ginger, salt, pepper, allspice, coriander, cinnamon, and cloves; stir to combine. Add raisins and simmer 2 minutes. Add rhubarb and peaches and continue simmering until fruit is tender, about 3 minutes. Using slotted spoon, transfer fruit to sieve set in large bowl.

Add juices accumulated in bowl to sugar mixture in saucepan. Simmer until reduced to heavy syrup, about 8 minutes. Add strawberries, onion, chili, and mustard; stir to combine. Remove saucepan from heat. Return rhubarb mixture to saucepan and stir to combine. Cool. Serve chutney at room temperature. Makes about 2 cups.

A serrano is a very hot, small fresh green chili available at Latin American markets and some supermarkets.