Saturday, June 28, 2008
DH & I have been following the South Beach Diet for almost 2 weeks now. I haven't really been blogging about our food because, damn it, it's been boring.
I decided that the only way that I was going to be able to stay on this healthy lifestyle is to get more creative with the foods we are allowed.
Last summer, I made this recipe from Everyday Food, quite a few times. So, when I saw this similar recipe in Bon Appetit, I knew I'd like it. It's delicious & I know I'll be making it again.
First, you'll need 2 red, ripe tomatoes, 2 medium zucchini, 1 red bell pepper, 1 small eggplant, and 1 red onion.
Then, preheat your grill.
Take the zucchini, trim the ends, and slice in half lengthwise.
Put them in a large mixing bowl,
and add the pepper, sliced into thick strips,
the onion, cut in wedges, with the core in tact,
the eggplant, sliced in half length wise,
and the tomatoes, sliced in half cross wise.
Grab some olive oil, salt & pepper,
and drizzle the veggies with about a 1/3 cup oil. Then sprinkle very generously with salt & pepper, and toss to coat everything.
Next, you'll need 4 boneless, skinless chicken breast halves.
Place each piece in between a layer of plastic wrap & pound thin.
Set aside for later.
Next, lay all the veggies directly on grill.
Save the used bowl for the chicken.
After about 4-5 minutes, flip 'em. Some of the vegetables may need less time than others...
Like the peppers.
But, most will take about 8-10 minutes total.
Put all the veggies on a cutting board to cool a bit, while you cook the chicken.
Put the chicken breasts in the mixing bowl,
& toss them in whatever leftover oil is in there. Add more salt & pepper.
Place the chicken on the grill,
and cook about 4 minutes a side.
Remove to a plate & let it rest about 5 minutes.
Lastly, you'll need some basil...
a few sprigs.
Coarsely chop the vegetables & place in a clean bowl.
Chiffonade the basil,
and add about a 1/3 cup to the bowl,
Slice the chicken & serve with the ratatouille.