We gave this classic Provencal 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.
extra-virgin olive oil
chopped fresh basil
Canola or olive oil cooking spray
red bell pepper, halved lengthwise, stemmed and seeded
small eggplant, cut into 1/2-inch-thick rounds
medium zucchini, halved lengthwise
plum tomatoes, halved lengthwise
medium red onion, cut into 1/2-inch-thick rounds
boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed (see Note)
freshly ground pepper
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
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
Calories 324, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 9 g, Cholesterol 82 mg, Sodium 687 mg, Carbohydrate 16 g, Fiber 7 g, Protein 36 g, Potassium 1063 mg. Daily Values: Vitamin A 35%, Vitamin C 100%. Exchanges: Vegetable 3,Lean Meat 4,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet