For a quick dinner in just over 30 minutes, try this summer-ready ratatouille with juicy tomatoes, zucchini, eggplant, and bell peppers.

Caroline Wright

Gallery

Credit: Romulo Yanes

Recipe Summary

prep:
15 mins
cook:
16 mins
total:
31 mins
Yield:
Serves: 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high. In a bowl, toss tomatoes, zucchini, eggplant, bell pepper, garlic, thyme, coriander and crushed red pepper, if desired, with 1 Tbsp. oil. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Place mixture on a large rectangle of heavy-duty foil. Gather edges; fold to form a well-sealed long rectangular packet.

    Advertisement
  • Season chicken with 1/4 tsp. each salt and pepper. Toss with 1 Tbsp. oil. Brush polenta with remaining 1 Tbsp. oil.

  • Oil grill grates. Place vegetable packet, chicken and polenta on grill and close cover. Grill packet, shaking occasionally and flipping once, until contents are sizzling and eggplant is soft, about 15 minutes. Grill chicken, turning once, until lightly charred on outside and cooked through, 10 to 15 minutes. Grill polenta, turning once, until light golden and grill marks appear and it releases easily from grates, 6 to 8 minutes per side. Transfer polenta, chicken and vegetables to platter as they are finished cooking; serve.

Nutrition Facts

443 calories; fat 18g; saturated fat 3g; mono fat 0g; poly fat 0g; protein 38g; carbohydrates 31g; fiber 9g; cholesterol 162mg; iron 3mg; sodium 746mg; calcium 48mg.
Advertisement
Advertisement