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Grilled Chicken Ratatouille

http://www.eatingwell.com/recipes/grilled_chicken_ratatouille.html

From EatingWell:  July/August 2008

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.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.
  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.

Nutrition

Per serving : 324 Calories; 13 g Fat; 2 g Sat; 9 g Mono; 82 mg Cholesterol; 16 g Carbohydrates; 36 g Protein; 7 g Fiber; 687 mg Sodium; 1063 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 3 vegetable, 4 lean meat, 2 fat

Tips & Notes