Ratatouille Al Fresco

Take your favorite Provençe fare al fresco! This scrumptious ratatouille is incredibly easy–just through everything on the grill and sit back to enjoy the day. Serve it up with whole-grain crusty bread with just a taste of creamy goat cheese for a simple, elegant meal that will wow everyone at your cookout with very little effort on your part.

Charred Ratatouille & Grilled Chicken

Charred Ratatouille & Grilled Chicken

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Get to appreciate the wonderful things a grill can do for your summer vegetables with this twist on ratatouille. Mix and match the portions of your favorite veggies and fresh herbs to find a pairing that suits your preferences.

Servings: 6 (408 g )

Prep Time: 30 min.

Cook Time: 40 min.


  • 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 Tbsp. olive oil
  • 6 (6 oz.) skinless boneless chicken breast halves
  • ⅓ cup basil (chiffonade)
  • 1½ tsp. red wine vinegar or balsamic vinegar


  1. Prepare grill (medium-high heat). Place vegetables in large bowl and drizzle with oil. Sprinkle generously with salt and pepper and toss to coat.
  2. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board.
  3. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper.
  4. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
  5. 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.