Ingredients

• 3 tablespoon extra-virgin olive oil
• 3 tablespoon chopped fresh basil
• 1 chopped fresh marjoram
• 1 teaspoon salt
• Canola or 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 (see Note)
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon red-wine vinegar

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Cooking Directions

Step 1

Preheat grill to medium-high.

Step 2

Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.

Step 3

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.

Step 4

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.

Step 5

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.