- 6
- 30 mins
Ingredients
- 1 pound Chicken Legs and Thighs
- 1/2 cup Extra Virgin Olive Oil (divided)
- Salt
- Freshly Ground Pepper
- 2 Red Bell Peppers (sliced)
- 2 Red Onions (sliced)
- 2 Zucchini (sliced)
- 1 medium Eggplant (sliced)
- 1/4 cup Balsamic Vinegar
- 2 tablespoons Capers
- 1 cup Basil (plus extra for garnish)
- 2 cloves garlic (minced)
Preparation
Step 1
step 1
ingredients
instructions Preheat a grill or grillpan to medium high.
step 2
ingredients Extra Virgin Olive Oil
instructions Brush grill with olive oil.
step 3
ingredients 1 pound Chicken Legs and Thighs
Salt
Freshly Ground Pepper
instructions Season the chicken on all sides with salt and pepper. Grill chicken for 5 to 6 minutes per side, until juices run clear when pricked by a fork.
step 4
ingredients Extra Virgin Olive Oil
2 cloves garlic (minced)
1/4 cup Balsamic Vinegar
instructions In a large bowl, whisk together the olive oil, balsamic vinegar and garlic.
step 5
ingredients 2 Red Bell Peppers (sliced)
2 Red Onions (sliced)
2 Zucchini (sliced)
1 medium Eggplant (sliced)
instructions Toss vegetables bowl and season with salt and pepper. Reserve vinaigrette after removing vegetables for grilling.
step 6
ingredients
instructions While chicken is resting, arrange the vegetables on the grill, being mindful not to crowd. Cook for 2 to 3 minutes per side, until softened.
step 7
ingredients 2 tablespoons Capers
1 cup Basil (plus extra for garnish)
instructions Add basil and capers to remaining vinaigrette and whisk. Transfer vegetables to the bowl with the vinaigrette. Toss to coat and season with salt and freshly ground pepper. Garnish with extra basil.
step 8
ingredients
instructions Serve chicken over grilled vegetable ratatouille.