Ratatouille is a classic French melding of late harvest vegetables, starring creamy eggplant, sweet bell peppers, not-too-huge zucchini, and super-ripe tomatoes. The recipe varies, from a stovetop stew to a grilled platter of tender and slightly charred veggies. Mediterranean herbs—oregano, thyme, rosemary, and lavender—often scent this glorious blend of sun-kissed vegetables. Add some rich chicken thighs, brushed with an olive vinaigrette, to round out a perfect autumn patio meal.
SIZZLING CHICKEN RATATOUILLE PLATTER
Makes 4 servings
¼ cup extra-virgin olive oil
¼ cup white balsamic vinegar
3 tablespoons finely chopped pitted Kalamata olives
1 clove garlic, finely chopped
½ teaspoon finely shredded lemon zest
½ teaspoon dried herbes de Provence, crushed
Coarse salt and freshly ground pepper to taste
CHICKEN & VEGETABLES
6 large (about 20 ounces) boneless skinless chicken thighs
1 medium eggplant, sliced crosswise (1/2 inch thick)
2 small zucchini, sliced lengthwise (1/4 inch thick)
1 large bell pepper, cut into quarters
1 medium onion, cut into wedges
2 small tomatoes, cut into wedges
1/3 cup (about 2 ounces) crumbled feta cheese
Caper berries, briny olives, and lemon wedges, if desired
- Heat grill to medium-high heat. Whisk 2 tablespoons olive oil and remaining dressing ingredients together in small bowl; set aside. Brush chicken, eggplant, zucchini, bell pepper, and onion with remaining 2 tablespoons oil and season with salt and pepper.
- Place chicken on grill; cook about 20 minutes, turning once, until no longer pink in center and juices run clear. Arrange eggplant, zucchini, bell pepper, and onions around chicken; cook, turning once or twice, until tender and charred.
- Arra nge chicken, grilled vegetables, and tomatoes on large plate. Drizzle with dressing, sprinkle with cheese, and garnish with capers, olives, and lemon.
© Lisa Golden Schroeder, Foodesigns.com