Grilled Chicken Ratatouille

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.

READER'S COMMENT:

"but how much marjoram? "

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11 Reviews for Grilled Chicken Ratatouille

07/09/2012

Anonymous

Recommends this recipe

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

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07/05/2012

r.c.hill

Recommends this recipe

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

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01/11/2012

Anonymous

Recommends this recipe

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

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