Heat oil in large nonstick or cast iron skillet. Add chicken and saute about 3 minutes, or until lightly browned. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook about 15 minutes, stirring occasionally. Add tomatoes, garlic, basil, parsley, and pepper; stir and continue cooking about 5 minutes, or until chicken is tender. Broil 6 inches from heat, in an oven-safe baking pan or heavy cast iron skillet (if you have a large one), 15 minutes on each side, brushing with marinade every 5 minutes. Discard any leftover marinade.