Grilled Chicken Ratatouille

From EatingWell: July/August 2008 — Subscribe Now!

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:

"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...

Comments

Comment	Posted
This was amazingly delicious and sooo easy! I will make this many many times over. Sarah, Palo Alto, CA	8 weeks 2 days ago
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	8 weeks 2 days ago
Loved this recipe. Cant wait to serve it to the entire family. Erin McMahon, Chalmette, LA	8 weeks 2 days ago
Yum. This is a keeper and lovely with polenta. Donna, Atlanta, GA	8 weeks 2 days ago
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	8 weeks 2 days ago
This was actually a very easy dish to prepare and grill. I used oregano in place of marjoram. tarabarch	8 weeks 5 days ago