If your barbecue cannot accommodate everything at once, grill the vegetables first - they can be served at room temperature.

Mix 1-1/2 tbsp of the fresh rosemary with the minced garlic and spread half of the mixture underneath the skin of the chicken. Rub the chicken with the remaining garlic mixture, cover, and refrigerate for at leat 2 hours or overnight. Remove and discard the papery outer skin from each head of garlic, leaving the heads intact. Place the garlic heads, remaining rosemary, and the 2 tsp oil on a 14 inch long sheet of heavy duty foil, and seal tight. Set a grill 6 inches above white hot coals. Sprinkle the chicken with half of the pepper and place on the grill along with the packet of garlic. Cook, turning often, for 30 minutes or until the chicken is no longer pink on the inside.

Meanwhile, mix the 2 tbsp oil with the parsley and remaining pepper. Brush over the tomatoes and eggplant slices. Move the chicken and packet of garlic to the edge of the grill, then place the tomatoes and eggplant slices in the middle. Grill, turning once, for 15-20 minutes or until the eggplant is tender. About 5 minutes before the eggplant is done, add the bread slices and grill, trunign once, until lightly browned. Arrange the chicken, tomatoes, eggplant and bread on a large platter. Separate the heads of garlic into cloves, squeeze each clove to extract the pulp, and spead on the toast and vegetables. Serves 4.