Ingredients:
- 3 tablespoon(s) extra-virgin olive oil
- 3 tablespoon(s) chopped fresh basil
- 1 tablespoon(s) chopped fresh marjoram
- 1 teaspoon(s) salt
- Olive oil cooking spray
- 1 red bell pepper, halved lengthwise, stemmed and seeded
- 1 small eggplant, cut into 1/2-inch-thick rounds
- 1 medium zucchini, halved lengthwise
- 4 plum tomatoes, halved lengthwise
- 1 medium red onion, cut into 1/2-inch-thick rounds
- 4 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed and tenders removed
- 1/4 teaspoon(s) freshly ground pepper
- 1 tablespoon(s) apple-cider vinegar
Instructions:
- Preheat grill to medium-high.
- Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
- Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray.
- Grill the vegetables, turning once, until soft, and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
- As the vegetables finish cooking, place them in a large bowl.
- Cover the bowl with plastic wrap.
- Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper.
- Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
- Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces.
- Return to the bowl and toss with vinegar and the remaining herb mixture.
- Serve the grilled chicken with the ratatouille.