Grilled Chicken Ratatouille
We gave this classic Provençal 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.
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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 (see Note)
1/4 teaspoon freshly ground pepper
1 tablespoon red-wine vinegarInstructions
1. Preheat grill to medium-high.
2. Combine oil, basil, marjoram and salt in a small bowl and
reserve 1 tablespoon of the mixture in another small bowl; set
aside.
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. As the vegetables
finish cooking, place them in a large bowl. Cover the bowl with
plastic wrap.
4. 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.
5. 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.
Yeild: 4 servings
Degree of Difficulty: Easy
Total Time: 45 minutes
Prep Time:
