I love summer and all the fresh produce available this time of the year. We have been so blessed by many church members bringing us produce from their gardens. I’m not looking forward to fall, but the days are already getting shorter. In this last stretch of summer, I am trying to squeeze in as many fresh recipes I can before it’s too late.
Of course, fall does bring nice, cooler weather… and all things pumpkin…and soups. Maybe it’s not all that bad 🙂
Anyway, back to this recipe. Ratatouille is great way to utilize fresh veggies you may have on hand. If you don’t have some of the veggies in this recipe, just use what you do have on hand.
This grilled chicken ratatouille is delicious and so healthy. It’s pretty quick to cook as well and there’s not much for prep involved since you don’t actually have to cut up all the veggies until after cooking. I cooked mine on an indoor grill, so it took a little longer since I don’t have a heat-adjusting option.
Grilled Chicken Ratatouille
Adapted from Eating Well
6 Tablespoons olive oil
1/3 cup fresh basil, chopped
1 1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red pepper, halved
1 small eggplant, cut into 1/2 inch rounds
1 medium zucchini, halved lengthwise
4 small tomatoes, halved
1 red onion, cut into 1/2 inch rounds
4 boneless, skinless chicken breasts, sliced thin
pepper to taste
2 teaspoons red wine vinegar
1. Combine oil, basil, marjoram, salt, and pepper in a small bowl. Reserve 2 Tablespoons in another shallow bowl. Set aside both.
2. Coat both sides of vegetables with cooking spray and grill until soft, turning once. (If using an indoor grill just grease the grill itself.) The tomatoes and onion will need the least time on the grill.
3. After grilling, place the vegetables in a large bowl and let cool slightly. Once they are cool enough to touch, cut them into 1 inch pieces, using kitchen shears. Toss with oil mixture and red wine vinegar. Cover and keep warm. **If your fresh tomatoes were as liquid-y as mine were, you may have to drain the veggies a bit before adding the oil mixture and vinegar.
4. Meanwhile, coat both sides of chicken breasts with reserved oil mixture. Sprinkle each with pepper to taste and place on grill. Grill chicken for about 5 minutes on each side, or until no longer pink. Serve immediately with the ratatouille.