Planning a trip the farmer’s market today? Be sure to pick up plenty of fresh vegetables for the ratatouille in this delicious dish, found on The Silver Cloud Diet!

Panned Chicken Thighs and Ratatouille from the Garden

Ingredients

2 medium zucchini, halved lengthwise
2 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 sweet yellow onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
2 large dead ripe tomatoes, halved crosswise
4 tablespoons olive oil
sea salt and cracked black pepper
6 organic chicken thighs, boneless (about 3 pounds)
1/2 cup thinly sliced basil
2 teaspoons red wine vinegar

Preparation

Prepare barbecue (medium-high heat). Place a clean 10-inch cast iron or other heavy skillet on the barbecue to heat. Place vegetables in a large bowl. Drizzle with oil and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Use tongs to transfer to a bowl and set aside. Place chicken thighs on a board and pound to a uniform thickness with a mallet. Season to taste with salt and pepper and drizzle with oil. Grill chicken, covered with the preheated skillet, until cooked through, about 6 minutes per side. Let stand 5 minutes.

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

*Recipe and image courtesy of Linda Eckhardt of the Silver Cloud Diet. Please visit The Silver Cloud Diet for more delightfully simple and healthy recipes!*