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.
Time: 45 minutesIngredients
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 vinegar
Preheat grill to medium-high.
Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
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.
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.
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.
Note: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers
- Serving Size
- 3 oz. chicken and about 12/3 cup vegetables
- 16 g
- 13 g
- Saturated Fat
- 2 g
- 36 g
- 82 mg
- Dietary Fiber
- 7 g
- 1063 mg
- 687 mg
- 4 servings
- 3 vegetable
- 4 lean meat
- 2 fat
- Vitamin C
- 100% daily value
- Vitamin A
- 35% dv
- 30% dv
- Folate and Magnesium
- 20% dv