One of the best dishes to make when summer vegetables are at their best is a ratatouille. My grandmother used to make something similar which we called “Jumbaut.” I was always told that this means “a little bit of everything” in Italian. Growing up it certainly was! My grandmother and my mom would both make this recipe with everything from string beans and potatoes to hot dogs and bits of chicken. Traditionally, ratatouille is aFrench Provencal dish that has all of summer’s finest vegetables such as zucchini, tomatoes, onions, and eggplant. I like my family’s idea of Jumbaut, but I think the French’s recipe is a little more refined.

Grilled Chicken Rattouille
from Eating Well In Season

3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
1 tablespoon 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 (I used cherry tomoatoes, halved)
1 medium red onion, cut into 1/2-inch thick rounds
4 boneless, skinless chicken breasts (about 1 and 1/4 pounds), trimmed and tenders removed
1 tablespoon red wine vinegar

Preheat the grill to medium-high.

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

Boat 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.

Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the hicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.

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.

This was such a great dish. Grilling the vegetables brought out such a great smoky flavor. We have a great veggie-grilling tool so it was not completely necessary to grill and then cut up all of the vegetables, but we did it anyway. The marjoram and basil, which are the Provencal flavors, added a great depth to this dish. It was such a great end of summer dinner. The chicken was grilled perfectly and so tender and juicy. Almost all of the vegetables that we used were from are friend Mark’s garden including the zucchini, eggplant, basil, and one large tomato. The rest (with the exception of the red onion) were from our CSA. Summer’s freshest vegetables at their finest!

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