Recipe by blucoat
A light, healthy, and fresh-tasting recipe from The Bon Appétit Test Kitchen and printed in "Bon Appétit Magazine" (June 2008). Make extra veggies; the leftovers are fabulous warm or cold.
Top Review by loof
This dish is absolutely AMAZING! Just loved the grilled veggie topping for this (I used balsamic vinegar). Loved all that fresh basil; I added some dried basil to the oil that I tossed the chicken in also just because we love it. Easy enough for anytime but impressive enough for company - this one's a keeper - thanks for sharing your recipe!
- 2 medium zucchini, halved lengthwise
- 1 medium Japanese eggplant, halved lengthwise (can also use regular Italian eggplant)
- 1 red bell pepper, cut into 1-inch-wide strips
- 1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
- 2 medium tomatoes, halved crosswise
- 29.58 ml olive oil
- 6 boneless skinless chicken breast halves (about 3 pounds)
- 78.07 ml thinly sliced basil
- 7.39 ml red wine vinegar or 7.39 ml balsamic vinegar
Directions See How It's Made
- Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
- Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.