INGREDIENTS:

2 medium zucchini, cut into 1/3s lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 yellow bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/4-inch-wide slices
2 medium tomatoes, halved crosswise
3-4 portobello mushroom caps, sliced thick
2 tablespoons olive oil
4 boneless skinless chicken breasts
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar

DIRECTIONS:
Prepare barbecue or cast iron skillet (medium-high heat). Place veggies into a large bowl and drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred. 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.

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

{15 Mar 2011}