Grilled Chicken and Ratatouille
A healthy and flavorful dish combining grilled chicken breast with classic French ratatouille made from fresh summer vegetables like zucchini, eggplant, bell peppers, and tomatoes, finished with fresh basil and red wine vinegar.
Ingredients
- •2 medium zucchini
- •1 medium Japanese eggplant
- •1 whole red bell pepper
- •1 whole red onion
- •2 medium tomatoes
- •2 tablespoons olive oil
- •6 pieces skinless boneless chicken breast halves
- •⅓ cup basil
- •1½ teaspoons red wine vinegar
Cooking Instructions
- 1.
Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
25 min
- 2.
Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.
10 min
