Charred Ratatouille & Grilled Chicken - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

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.


  • 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.
Nutritional analysis per serving: Calories 295; Total Fat 9.5g (12% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 124mg (42% DV); Sodium 90mg (4% DV); Total Carbohydrate 11g (4% DV); Dietary Fiber 4g (14% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 41g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 25% DV; Niacin 160% DV; Vitamin B6 100% DV; Selenium 70% DV.
Recipe by Guiding Stars at
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796