Ingredients
- 2 medium zucchini, halved lengthwise
- 1 medium Japanese eggplant, halved lengthwise
- 1 red bell pepper, cut into strips
- 1 red onion, peeled, cut into wedges
- 2 medium tomatoes, halved crosswise
- 2 tablespoons olive oil
- 6 skinless boneless chicken breast halves (6 ounces each)
- 1/3 cup basil (chiffonade)
- 1 1/2 teaspoons red wine vinegar (See Cook's Note)
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Instructions
- Prepare grill (medium-high heat). Place vegetables in large bowl and drizzle with oil. Sprinkle generously with salt and pepper and 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.
- Coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken into 1/2-inch-thick slices and serve with ratatouille.