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Grilled Chicken and Ratatouille

    2 medium zucchini, halved lengthwise
    1 medium eggplant, halved lengthwise
    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
    2 tablespoons olive oil
    6 skinless boneless chicken breast halves (about 3 pounds)
    1/3 cup thinly sliced basil
    1 1/2 teaspoons red wine vinegar

  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.