Grilled Chicken with Ratatouille

by Anne Bennett on June 20, 2014

1Ratatouille

Ratatouille is a traditional French Provencal dish of tomatoes, zucchini, eggplant and bell peppers that are cooked together until all the vegetables are  soft. As it can be served either hot or at room temperature, this delightful vegetable stew is ideal for casual summer dinners.

Ratatouille is one of my favorite summer meals, and I’ve posted similar recipes here (with butternut squash), here (with white beans) and finally,  here (the classic version). This adaptation from Epicurious has become one of my new favorites because it’s grilled outside with chicken, making it a complete meal.  If you must resort to supermarket tomatoes, don’t fret. You’re grilling them until they’re very soft anyway.

The splash of red wine vinegar and fresh basil added just before serving are essential. Bonus: leftovers were almost better the next night served with whole grain pasta and grated Parmesan cheese.

Yes, it’s is healthy. Yes, it’s protein-and-veggie-filled and Weight Watcher-friendly, but don’t think of it simply as health food.  Think of it as delicious because, trust me, it is. Enough said.

2 medium zucchini, halved lengthwise
1 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1″-wide strips
1 red onion, peeled, cut into 1/2″-wide wedges (leave root end intact)
2 medium tomatoes, halved crosswise
2 Tbsp. olive oil
4 skinless boneless chicken breasts (about 2 lbs.)
1/3 cup thinly sliced basil
1 1/2 tsp. red wine vinegar

Place first 5 ingredients in a large bowl and drizzle with olive oil; sprinkle with salt and pepper and 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 and turn to coat with remaining oil in bowl. Sprinkle chicken with salt and pepper and grill until cooked through, about 6 minutes per side. Let stand about 5 minutes.

Meanwhile, coarsely chop grilled vegetables and transfer to a clean large serving bowl. Add basil and vinegar and toss to coat. Season to taste with salt and pepper. Slice chicken into 1/2″-thick slices and serve with ratatouille.

Serves 4
WW SmartPoints per serving: 8

print recipe only

Related Posts with Thumbnails
Share

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: