This recipe is wonderful! Tasty, healthy and easy. We prepared it just as the recipe is written. Maybe better on the barbie rather in the grill.ĭelicious, easy and nutritious. Filling but not one I'd run to make in a hurry. Once again it was a hit! Espeially for those looking for healthy eating choices. Made it yesterday for a baby shower with Salt encrusted BBQ tritip as well. I have made this recipe twice now and both times it was a crowd pleaser! Great simple, light summer fare. This meal concept - grilled veggies & meat will be in heavy rotation this summer.
My husband's nit a fan of eggplant, onions, or zucchinis & he enjoyed every bite. Wonderful meal - placed garlic crostinis under the grilled veggies to soak up the vinegar & oil - delicious! Easy to make, healthy, & tasty. Also works well made indoors on a grill pan. I make it often, and usually add in whatever fresh herbs I have on hand: marjoram, parsley, etc. I will try the balsamic vinegar next time but this is a winner as it is.Īn excellent, quick supper. At 12 minutes, begin basting the chicken with the rosemary/wine/olive oil mixture. Roast the chicken breasts at 425 degrees for 12 minutes. Place courgettes, capsicum, red onion and eggplant in a single layer in a large roasting. Whisk together the rosemary, lemon, vinegar, wine, and olive oil. Roasted chicken breast with ratatouille 1 Preheat oven to 200C390F. I love the flavors and I was glad that I could get most of the ingredients from my garden. Rub the chicken breasts on both sides with the salt, pepper and garlic and place in an oven safe cooking dish. The second time, we were out of propane, so I did the chicken in a Le Creuset grill pan and the veggies in a pot. Regardless though, my husband and I both loved this whole meal. I don't actually know what a Japanese eggplant is but I'll have to search it out. Toss tomatoes, zucchini, onion, bell pepper, and eggplant in a bowl. The only substitution I made was a 'regular' small eggplant. Whisk together vinegar, oil, thyme, garlic, 1 tsp. I usually serve the ratatouille with grilled tuna steaks.ĭefinitely worth a try to make. The Ratatouille is Yummy, I have never made the chicken that goes with the dish. We gave this classic Provenal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini. It wasn't that quick-a lot of cutting and took awhile to grill all of it-but so good! It was a bit time consuming cutting up all the vegetables but well worth it.ĭelicious! I used a lot less chicken (2 breasts) and more veggies (2 eggplant, 3 zucchini, 4 peppers)-it would feed six people. This is a tasty salad that only gets better the next day! I grilled the vegetables a bit longer than the recipe called for and also used a grill pan so they would not fall through the grates.
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