This turned out to be awesome. I like the grill pan thing because you don’t lose the smaller vegetables. I grilled the chicken skin side down (salt, pepper, garlic powder [love that stuff], oregano and something, maybe sage) right over the flames until the skin sorta charred then I put the grill plate on the grill, threw the vegetables (green and red bell peppers, onions and crimini mushrooms which I had tossed with olive oil and a dab of balsamic vinegar, onto the plate and put the chicken skin side up on top of all of it.
The grill pan, by the way, from Sur La Table is a million times better than the hideously expensive one I bought at Williams-Sonoma. The SLT pan came with 2 other sized pans for considerably less than the one single, overly-complicated (read: hard to clean), poorly shaped pan that warps over high heat that I got for much more money at WS.