Chicken Ratatouille

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.

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