Chicken with Tomato Sauce and Grilled Vegetables

For the tomato sauce: Peel onion and garlic and chop finely. Heat olive oil in a pan and saute both until translucent. Add tomato paste and tomatoes, including their juice, and crush with a potato masher finely. Season with salt, pepper and sugar and add bay leaf. Simmer for about 30 minutes. 

For the grilled vegetables: Clean corn and cook for 15 minutes in boiling salted water. Drain and cut into thick slices.

Clean brussel sprouts and blanch in boiling salted water for 3 minutes. Drain and rinse in cold water, drain well.

Rinse and trim zucchini and cut into 1 cm thick slices (approximately 1/2 inch). 

Peel and halve onions or cut into thick wedges. Season vegetables with salt and brush with oil.

Grill corn and onions on a medium hot grill (on a piece of aluminum foil) for about 10-15 minutes and grill zucchini and Brussels sprouts  for about 6-8 minutes, turning often. Drizzle with a little oil occasionally. 

For the chicken: Season chicken breasts with salt and pepper. Heat clarified butter in a pan and cook chicken for about 5 minutes per side on medium heat.