Easy Eats : Seasonal : Fresh! : Grilled Chicken Ratatouille

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Easy Eats > Seasonal : Fresh! > Grilled Chicken Ratatouille

Grilled Chicken Ratatouille


We gave this classic Proven?al dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir

SERVES: 4
PREP TIME: 10 Minutes
COOK TIME: 45 Minutes

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
1 chopped fresh marjoram
1 teaspoon salt
Canola or olive oil cooking spray
1 red bell pepper, halved lengthwise, stemmed and seeded
1 small eggplant, cut into 1/2-inch thick rounds
1 medium zucchini, halved lengthwise
4 plum tomatoes, halved lengthwise
1 medium red onion, cut into 1/2-inch thick rounds
4 boneless skinless chicken breasts (about 1-1/4 pounds) trimmed and tenders removed
1/4 teaspoon McCormick Black Pepper, Ground
1 tablespoon red-wine vinegar

Directions

	Step 1: Preheat grill to medium-high.

	Step 2: Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.

	Step 3: Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.

	Step 4: As the vegetables finish cooking, place them in a large bowl. Cover the bowl with plastic wrap.

	Step 5: Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.

	Step 6: Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.