Oh boy, do I have a recipe for y’all. It’s a grilled chicken ratatouille recipe that’s gonna make your taste buds sing. I found it on the internet and made it for my family last night, and let me tell you, they were begging for seconds.
Grilled Chicken Ratatouille Recipe
Here’s what you’ll need:
- 1 large zucchini, chopped
- 1 large yellow squash, chopped
- 1 large red bell pepper, chopped
- 1 large eggplant, chopped
- 1 red onion, chopped
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 4 boneless, skinless chicken breasts
Instructions:
- Preheat your grill to medium-high heat.
- In a large bowl, mix together zucchini, yellow squash, red bell pepper, eggplant, onion, garlic, olive oil, thyme, salt, and pepper.
- Place the chicken breasts on the grill and cook for 6-7 minutes per side, or until fully cooked.
- While the chicken is cooking, place the chopped vegetables in a grill basket and grill for about 10-12 minutes, or until they are tender and slightly charred.
- When the chicken is done, let it rest for a few minutes before slicing it into strips.
- Serve the chicken and vegetables on a platter and enjoy!
Ratatouille Recipe
Now, if you’re feeling extra fancy, you can make this ratatouille recipe to go along with your grilled chicken. It’s a classic French dish that’s jam-packed with flavor.
Here’s what you’ll need:
- 1 large eggplant, chopped
- 1 large zucchini, chopped
- 1 large yellow squash, chopped
- 1 large red onion, chopped
- 1 red bell pepper, chopped
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tablespoon of olive oil
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375 degrees F.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the onion and cook for 5 minutes, or until soft and slightly browned.
- Add the garlic and cook for another minute.
- Add the eggplant, zucchini, and yellow squash, and cook for 10-12 minutes, or until the vegetables are softened.
- Add the red bell pepper, diced tomatoes, thyme, salt, and pepper, and stir well.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the vegetables are tender and slightly browned on top.
- Serve hot and enjoy!
So there you have it, folks. Two delicious recipes that are sure to impress. Give them a try and let me know what you think!
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