Chicken Ratatouille

Makes: 4 servings Cook: 24 minutes

CourseDinner & Dishes

Servings

INGREDIENTS

• Nonstick grilling spray PAM®

• 4 chicken breasts boneless, skinless

• 1/3 cup olive oil divided

• 1 1/2 teaspoons sea salt divided, Morton Coarse Sea Salt®

• 1 1/2 teaspoons pepper divided

• 2 zucchini medium, halved

• 2 eggplants small, halved

• 2 bell peppers seeded and quartered (red, yellow, or green peppers)

• 1 red onion quartered

• 6 tomatoes cut into 6 pieces, Campari®

• 2 teaspoons garlic chopped

• 1 teaspoon thyme leaves fresh

• Garnish: fresh thyme sprigs

INSTRUCTIONS

1. Spray cold grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).

2. Brush chicken breasts evenly with 2 tablespoons olive oil. Sprinkle with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Grill for 5 to 7 minutes on each side, or until done.

3. In a large bowl, place zucchini, eggplants, peppers, onion, and tomatoes. Add remaining 2 tablespoons olive oil, garlic, thyme leaves, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper, tossing to coat. Grill for 2 to 5 minutes, or until all vegetables are crisp-tender. Serve warm or room temperature with grilled chicken. Garnish with fresh thyme sprigs, if desired.