Best 2 Grilled Chicken And Ratatouille Recipes

Indulge in a delightful culinary journey with our Grilled Chicken and Ratatouille, a vibrant and flavorful dish that tantalizes the taste buds. This dish showcases a tender and succulent grilled chicken, complemented by a colorful medley of stewed vegetables, known as ratatouille. Originating from the sunny region of Provence, France, ratatouille is a rustic dish that captures the essence of summer with its vibrant colors and bold flavors. Our recipe provides step-by-step instructions to guide you in creating this delectable dish, ensuring a perfect balance of textures and flavors. Additionally, we offer variations for those seeking a vegetarian or vegan alternative, featuring grilled tofu or roasted vegetables instead of chicken. Whether you're a seasoned chef or a culinary novice, our Grilled Chicken and Ratatouille recipe is sure to impress your palate and transport you to the heart of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN AND RATATOUILLE

Grilled Chicken and Ratatouille image

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.

Provided by blucoat

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

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
2 tablespoons olive oil
6 boneless skinless chicken breast halves (about 3 pounds)
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar or 1 1/2 teaspoons balsamic vinegar

Steps:

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.

GRILLED CHICKEN AND RATATOUILLE

Grilled Chicken and Ratatouille image

Provided by Bon Appétit Test Kitchen

Categories Chicken Low Carb Low Fat Quick & Easy Low Cal High Fiber Low Sodium Backyard BBQ Dinner Spring Summer Grill Grill/Barbecue Healthy Low Cholesterol Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 medium zucchini, halved lengthwise
1 medium Japanese 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

Steps:

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't be afraid to experiment with different vegetables. There are many different vegetables that can be used in ratatouille, so feel free to mix and match until you find a combination that you like.
Use a good quality olive oil. Olive oil is a key ingredient in ratatouille, so it's important to use a good quality oil that has a nice flavor.
Cook the vegetables slowly and gently. This will help to bring out their natural flavors.
Season the ratatouille to taste. Add salt, pepper, and other spices to taste until you're happy with the flavor.

Conclusion:

Grilled chicken and ratatouille is a delicious and healthy meal that is perfect for a summer cookout. The chicken is juicy and flavorful, while the ratatouille is a colorful and flavorful medley of vegetables. This dish is sure to please everyone at your table.

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