Sunday, November 22, 2009

Grilled Chicken Ratatouille

Courtesy of Sweet Basil Cooking School

I made this recipe in a cooking class.  It looks like alot of work, but it is really very easy.  I am not particularly fond of eggplant but in this recipe it was really very good.

2 eggplants, cut into 1/2 in. cubes
4 onions, chopped
1/2 cup olive oil
Course salt, to taste
4 yellow squash, cut into 1/2 in. cubes
2 large red bell peppers, cut into 1/2 in. cubes
8 plum tomatoes, peeled, seeded and chopped
7 garlic cloves, minced
1 tsp. chopped fresh thyme
1/2 cup fresh parsley, chopped
1/4 cup basil, chopped
Grated Parmesan-Reggiano cheese

6 boneless, skinless chicken breasts
2 Tbsp. olive oil
1 garlic clove, minced
1 Tbsp. fresh oregano, chopped

1.Preheat oven to 450 degrees.
2. To make ratatouille:  In a large roasting pan, stir together the eggplant, onions, 1/4 cup oil, and salt.  Roast the vegetables in the middle of the oven, stirring occasionally, for 15 minutes.  Add the squash, bell peppers, 2 tablespoons oil and additional salt; roast, stirring occasionally until peppers are tender, 25 to 30 minutes.
3. In a heavy saucepan over medium heat, simmer the tomatoes, garlic, thyme, and remaining 2 tablespoons oil, stirring occasionally, until thickened like a sauce, 12 to 15 minutes. Stir the tomatoes into the roasted vegetables and season the ratatouille with salt and pepper.  
4. To prepare the chicken: Preheat the grill to medium heat.
5. In a medium bowl, coat the chicken with oil, garlic and oregano.  Place the chicken breasts on the grill for 4 minutes on one side, flip and cook for another 4 minutes.  Remove chicken from grill.
6. Place chicken on a platter and serve with the ratatouille and some Parmesan cheese.

Serves 6



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