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Grilled Chicken Ratatouille

July/August 2008

Your rating: None Average: 4.1 (72 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.



READER'S COMMENT:
"but how much marjoram? "
Grilled Chicken Ratatouille

11 Reviews for Grilled Chicken Ratatouille

09/25/2009
Anonymous

This was amazingly delicious and sooo easy! I will make this many many times over.

Sarah, Palo Alto, CA

Comments
09/25/2009
Anonymous

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

Comments
09/25/2009
Anonymous

Loved this recipe. Cant wait to serve it to the entire family.

Erin McMahon, Chalmette, LA

Comments
09/25/2009
Anonymous

Yum. This is a keeper and lovely with polenta.

Donna, Atlanta, GA

Comments
09/25/2009
Anonymous

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

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