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Grilled Chicken and 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 1/2-inch-wide wedges (leave root end intact)
- 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
Directions:View on Bon Appetit
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