Grilled Chicken Ratatouille

July/August 2008

Your rating: None Average: 4.1 (77 votes)

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.

"but how much marjoram? "
Grilled Chicken Ratatouille

11 Reviews for Grilled Chicken Ratatouille

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.

Easy and tasty
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!

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!

Easy, Tasty, Healthy
Comments (1)


Anonymous wrote 2 years 50 weeks ago

Well since the ingredient

Well since the ingredient list includes 1 tablespoon of marjoram, I guess that's how much!


but how much marjoram?


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


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