Fill up your bag with fresh produce at a local farmers' market and try this dish.
Grilled Chicken Ratatouille
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh marjoram
- 1 teaspoon salt
- Canola or olive oil cooking spray
- 1 red bell pepper, halved lengthwise, stemmed and seeded
- 1 small eggplant, cut into 1/2-inch-thick rounds
- 1 medium zucchini, halved lengthwise
- 4 plum tomatoes, halved lengthwise
- 1 medium red onion, cut into 1/2-inch-thick rounds
- 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed (see Note)
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon red wine vinegar
Preheat grill to medium high.
Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille.
The Western Wake Farmers' Market, 1225 Morrisville Carpenter Rd. in Cary, is open 8 a.m. to noon Saturdays all year and 3:30 p.m. to 6:30 p.m., Thursdays, from May to September. Here's what's on the market's schedule in June:
Saturday: Pick up a few planting techniques from local gardener Jason Blackley and learn about backyard chickens and the upcoming vote in the Town of Cary about keeping backyard chickens from Cary Chickens. Music by Kyle Scobie.
June 9: Stop by to taste the spring creations of Chef Scott Crawford of Herons Restaurant at The Umstead Hotel and Spa. Music by No Worries.
June 16: In honor of Father’s Day, it’s Meat Day at WWFM! Come learn about all the different types of meat available at the farmers’ market and how to prepare them in delectable recipes for Dad. Alice Alexander from the Carolina Farm Stewardship Association will be in the education tent. Music by Thunder & Spice.
June 23: Stop by the education tent to learn how to make your home more energy-efficient from Yes! Solar Solutions. Music by CityFolk.
June 30: Kids of all ages, find the mysteries, comedies and tragedies at the farmers’ market from the West Regional Library. Also, join WWFM in the start of our July 4 celebration of local foods! Music by Stevan Jackson.
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