1 protein – 4 vegetables
I enjoy the act of adapting recipes for SlimGenics more than I thought I would. It is always a challenge to try and replicate classic recipes to be healthy and on-plan. And I now find myself amused at what some people describe as “healthy” recipes. Even a foodie like me can learn a few new tricks, and I will never look at certain foods the same way. It’s all about perspective.
I often see people who are new to SlimGenics get stuck in the salad rut. Salads are fine and dandy, but they are not the only way to enjoy your vegetables–you just need a little fresh perspective. One of my favorite ways to get my veggies in is to either roast or grill them until they’ve developed a nice little char in spots–the whole flavor and texture changes. And when developing this grilled version of ratatouille, I made a wonderful discovery. After grilling the vegetables, I chopped them and threw them all in a bowl to toss with just a drop of olive oil and a splash of cider vinegar, and in doing so, the veggies all released a little bit of their charred juices, which combined in the bowl to make a flavorful sauce that coated the veggies perfectly. My taste buds were overjoyed with this simple combination. The veggies did all the work.
So far, I have made this dish a few times but always on my indoor grill. I cannot even begin to describe how excited I am to try it on my outdoor grill, and I’m guessing that it will be part of my rotation for this week, considering the glorious weather we’ve been having. Just the smell of the veggies roasting on the grill is enough to get me salivating. In fact, rustic-cut grilled vegetables is one of the most popular side dishes offered on my catering company’s menu, so this isn’t a love limited to dieters. This would be a great addition to your summer party menus.
The next time you find yourself in a salad rut, try this grilled ratatouille and chicken and let me know if you come to love eating your veggies!
- 1 medium zucchini, sliced into 1/8 inch thick slices (about 1 cup total)
- 1 small eggplant, sliced into half-inch thick rounds (about 1 cup total)
- 1 red bell pepper, cut into 1-inch-wide strips
- 5 green onions, trimmed but left whole
- 3 plum tomatoes, quartered
- 2 tsp. olive oil
- 2 – 6 oz. skinless boneless chicken breast halves
- 1/4 C. thinly sliced basil
- 1 tsp. apple cider vinegar
Preheat grill or grill pan to high heat.
Place first five ingredients in large bowl. Drizzle half of oil over vegetables and sprinkle with Morton® Lite Salt and pepper, toss to coat. Scatter vegetables on grill pan coated with zero-calorie cooking spray and cook until tender and slightly charred, about 5-8 minutes depending on the type of vegetable. If you use a grill pan, you may have to do this step in batches.
Transfer cooked vegetables to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken until cooked through, about 5-6 minutes per side. Let stand 5 minutes.
Coarsely chop vegetables and transfer to bowl. Add remaining half of oil, basil and vinegar. Toss to coat. Serve ratatouille with grilled chicken breasts.
Makes 2 servings