The Body Fit Cookbook

Main Dishes

Grilled Chicken with Ratatouille



2 medium zucchini, halved lengthwise
1 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch wide strips
1 red onion, peeled, cut into inch-wide wedges
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 skinless boneless chicken breast halves (about 3 pounds)
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar
Prepare barbecue (medium high heat).
Place first 5 ingredients in large bowl.
Drizzle oil over & sprinkle generously with salt & pepper; toss to coat.
Grill vegetables until tender & slightly charred, about 7 minutes for remaining vegetables.
Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl.
Sprinkle chicken with salt & pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar & toss to coat. Season with salt & pepper. Slice chicken crosswise into 1/2-inch thick slices; serve with ratatouille.