Grilled Chicken And Ratatouille

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Grilled Chicken And Ratatouille
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Makes: 6 servings adjust

Directions

Ingredients

  • 2 medium Zucchini, halved lengthways
  • 1 medium Japanese Eggplant, halved lengthways
  • 1 Red Bell Pepper, cut into 1 inch wide strips
  • 1 Red Onion, peeled, cut into 1/2 inch wide wedges (leave root end intact)
  • 2 medium Tomato, halved crosswise
  • 2 tablespoons Olive Oil
  • 6 Boneless Skinless Chicken Breast Halves

Step 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.

Ingredients

  • 1⁄3 cup Fresh Basil, thinly sliced
  • 5 1⁄2 teaspoons Red Wine Vinegar

Step 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.
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