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. Source: EatingWell Magazine, July/August 2008

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Ingredients

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Directions

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  • Preheat grill to medium-high.

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  • 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.

Tips

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

DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.

Nutrition Facts

340 calories; 14.9 g total fat; 2.4 g saturated fat; 103 mg cholesterol; 657 mg sodium. 1175 mg potassium; 16.6 g carbohydrates; 6.1 g fiber; 9 g sugar; 35.1 g protein; 1731 IU vitamin a iu; 61 mg vitamin c; 85 mcg folate; 49 mg calcium; 2 mg iron; 83 mg magnesium;

Reviews (12)

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13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/29/2017
Excellent dish for these warm summer evenings! Read More
Rating: 5 stars
07/09/2012
It rocked! I substituted chili pepper since I didn't have green pepper and used greek oregano from my garden to go with the basil from my garden. I will make this again in a heartbeat! Easy quick for one person or many I would think. And really you can be creative with veggies and spices for your tastes. Pros: Easy and tasty Cons: Can't think of any Read More
Rating: 5 stars
07/05/2012
Simple and delicious So easy! I did make a few substitutions only because I didn't have some of the ingredients on hand. I didn't have fresh majoram dry was fine. I didn't have eggplant but I had some mushrooms. I didn't have plum tomatoes so used grape tomatoes. Anyhow it was delicious and quick! Pros: easy Read More
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Rating: 4 stars
01/11/2012
Good boiled in the oven too. The time listed is the time it actually took me to make this recipe including polenta. I grated a little bit of parmesan cheese on top and I had to use my oven's broiler since it is winter in Alaska. I will definitely make this again - it is very tasty! Pros: Easy Tasty Healthy Read More
Rating: 5 stars
10/31/2011
This was actually a very easy dish to prepare and grill. I used oregano in place of marjoram. Read More
Rating: 5 stars
10/30/2011
This was amazingly delicious and sooo easy! I will make this many many times over. Sarah Palo Alto CA Read More
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Rating: 5 stars
10/30/2011
I am not a ratatouille fan and so when my husband picked this out I was not sure I would like it. It was very very good; flavorful and delicious. The roasting of the vegetables brings a different texture and flavor to the plate. Very good Palmer MA Read More
Rating: 5 stars
10/30/2011
Loved this recipe. Cant wait to serve it to the entire family. Erin McMahon Chalmette LA Read More
Rating: 5 stars
10/30/2011
Yum. This is a keeper and lovely with polenta. Donna Atlanta GA Read More
Rating: 5 stars
10/30/2011
My whole family really liked this dish. The only thing I did different was to use dried marjoram because I didn't have any fresh. I served this with whole wheat couscous. There was so much food that you really don't need to serve anything else with this meal. Kathy Odessa DE Read More
Rating: 5 stars
10/30/2011
This recipe is so good that I called my ex-girlfriend and asked her to email it to me 6 months after we stopped dating. Thanks Erin!!! Brian Miller Chalmette LA Read More
Rating: 5 stars
10/30/2011
but how much marjoram? Read More