Grilled Chicken Ratatouille
Grilled Polenta
Ingredients
- 3 Tbsp olive oil
- ¼ cup basil paste (such as Amore)
- 1 tsp kosher salt
- ¼ tsp pepper
- 1 (12-oz) pkg sliced bell pepper and onion medley (see Note)
- 1 zucchini, cut into ½-inch-thick slices
- 1 small eggplant, quartered and cut into ½-inch-thick slices
- 6 boneless, skinless chicken breasts
- 3 tomatoes, quartered
- 1 Tbsp white balsamic vinegar
Instructions
- Preheat oven to 425°F. Place a large rimmed baking sheet in oven while preheating. Preheat grill to medium-high heat.
- Combine oil, basil paste, salt, and pepper in a bowl.
- Toss together onion medley, zucchini, eggplant, and half of oil mixture in a large bowl. Carefully spread in a single layer on preheated baking sheet.
- Bake 20 minutes or until vegetables are almost tender.
- Meanwhile, brush remaining half of oil mixture over chicken. Grill chicken, covered with grill lid, 4 to 5 minutes per side or until done.
- Toss vegetables with tomatoes and vinegar. Divide among 6 plates; top with chicken.
Side Dish Ingredients
- 1 (18-oz) tube refrigerated basil-garlic polenta, cut into 12 slices (such as San Gennaro)
- 2 Tbsp olive oil
- ¼ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Brush polenta with oil; sprinkle with pepper. Grill, covered with grill lid, 4 to 5 minutes per side or until grill marks appear.
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