Charred Ratatouille & Grilled Chicken
Serve with your favorite salad.

Servings: 6

• 2 medium zucchini, halved lengthwise
• 1 medium Japanese eggplant, halved lengthwise
• 1 red bell pepper, cut into strips
• 1 red onion, peeled, cut into wedges
• 2 medium tomatoes, halved crosswise
• 2 tablespoons olive oil
• 6 skinless boneless chicken breast halves (6 ounces each)
• 1/3 cup basil (chiffonade)
• 1 1/2 teaspoons red wine vinegar *

Prepare grill (medium-high heat). Place vegetaqbles in large bowl and drizzle with oil. Sprinkle generously with salt and pepper and toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer 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, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.

Coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken into 1/2-inch-thick slices and serve with ratatouille.

COOKS NOTE: For you traditionalists, go ahead and use the balsamic vinegar.

Per Serving: 266 Calories; 7g Fat (23.9% calories from fat); 1g Saturated Fat; 41g Protein; 9g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 118mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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