Grilled Chicken and Ratatouille

Well, now it's the end of February, and I have only but two blog posts of 2014. Pretty pathetic, but also pretty indicative of how busy I have been since the new year. I've been here and there and everywhere since January, and I don't even know where to begin! Lots of trips to Sacramento have been happening, a trip to Vegas and LA, and a trip to Big Sur and Monterey. And some ladies brunch thrown in there along with some Dolores Park action. I also have moved, which makes it extra difficult, because my cooking supplies are split between three different places. 

You know, I never really realize how much I miss cooking until I do it again. I don't know what to compare that feeling to. Maybe reading a good book? I have been reading a lot recently - 5 books since Christmas! But then you realize that two months have passed and you've barely made more than 5 meals for yourself for dinner, and the regret sets in.

I hope to make a fresh start for this year, and I know I can do it. I just need to find more of that special thing that we all call time. I didn't make resolutions this year, but today I have found two - share more interesting articles I read with friends and family, and cook more. 

I have never made ratatouille before, but I enjoy it quite a lot, and the movie was perfection. It may not be as pretty as others, but the flavors were there. And I've never been one for pretty dishes anyways. As long as my guests are happy, I am happy. This recipe is from Bon Appétit. For the win, BA, for the win. I served mine on top of some pasta, but it was more heavy on the chicken and ratatouille, less on the pasta. Again, if you don't know how to boil pasta, start from the beginning. Turn back around - there is no hope for you.

Oh yeah, and in classic QueensofBay style, there was burrata involved. Not necessary, but totally necessary at the same time.

Ingredients:

2 medium zucchini, halved lengthwise 

1 medium eggplant, halved lengthwise 

1 red bell pepper, cut into 1 inch wide strips 

1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact) 

2 medium tomatoes, halved crosswise 

2 tablespoons olive oil 

6 skinless boneless chicken breast halves (about 3 pounds) 

1/3 cup thinly sliced basil 

1 1/2 teaspoons red wine vinegar

Directions: 

1. Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. 

2. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. 

3. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. 

4. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.

5. 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.