Ratatouille is a classic French melding of harvest vegetables, starring creamy eggplant, sweet bell peppers, small zucchini, and sweetly-ripe tomatoes. The recipe varies, from a stovetop stew to a grilled platter of tender and slightly charred veggies. Mediterranean herbs—oregano, thyme, rosemary, and lavender—often scent this blend of sun-kissed vegetables. Add some rich chicken thighs, brushed with an olive vinaigrette, to round out a perfect patio meal.


  1. Heat grill to medium-high heat. Whisk 2 tablespoons olive oil and remaining dressing ingredients together in small bowl; set aside. Brush chicken, eggplant, zucchini, bell pepper, and onion with remaining 2 tablespoons oil and season with salt and pepper.

  2. Place chicken on grill; cook about 20 minutes, turning once, until no longer pink in center and juices run clear. Cook to internal temp of 165°F. Arrange eggplant, zucchini, bell pepper, and onions around chicken; cook, turning once or twice, until tender and charred.

  3. Arrange chicken, grilled vegetables, and tomatoes on large plate. Drizzle with dressing, sprinkle with cheese, and garnish with capers, olives, and lemon.


Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts or Tenders may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.