Chicken and Ratatouille Skewers

Servings: 4

Cook Time: 20 minutes

A summer gardener’s reward. This simple yet tasty dish makes an excellent outdoor meal.


  • 1 pkg. HARVESTLAND® Fresh Boneless, Skinless Chicken Breasts (about 1 1/4 lbs.)
  • 2 tbsp. Extra-virgin Olive oil
  • 3/4 tsp. Dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. Black pepper
  • 2 medium zucchini — cut in 1/2 inch rounds
  • 2 medium Asian-type Eggplant — cut in 1/2 inch rounds
  • 1 small red onion — cut in 1 inch wedges
  • 1 pt. Large Cherry tomatoes
  • 1/4 c. fresh basil — thinly sliced
  • long wooden or metal skewers
  • Red wine vinegar and olive oil for seasoning


  1. Preheat grill to high. Combine olive oil, oregano, salt and pepper; coat chicken with 2 teaspoons of the oil.
  2. Place zucchini, eggplant, onion and cherry tomatoes in a large bowl. Drizzle with remaining olive oil mixture. Stir gently to coat. Thread vegetables onto skewers.
  3. Place skewers and chicken on grill and close lid. Grill chicken 4-5 minutes per side, until internal temperature of breast is 170°F. Grill vegetables to preference, turning 2 to 4 times to cook evenly.
  4. Sprinkle chicken with basil and serve with vegetable skewers. If desired, use red wine vinegar and additional olive oil for drizzling over vegetables.