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Sizzling Chicken Ratatouille Platter

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.

Servings 4
Total Time: 45 minutes
Servings: 4
Total Time: 45 minutes


  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 tablespoons finely chopped pitted Kalamata olives
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon finely shredded lemon zest
  • 1/2 teaspoon dried herbes de Provence, crushed
  • Coarse salt and freshly ground pepper to taste
  • 5 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs
  • 1 medium eggplant, sliced crosswise (1/2 inch thick)
  • 2 small zucchini, sliced lengthwise (1/4 inch thick)
  • 1 large bell pepper, cut into quarters
  • 1 medium yellow or red onion, cut into wedges
  • 4 plum tomatoes, cut in half lengthwise
  • 1/3 cup (about 2 ounces) crumbled feta cheese
  • Caper berries, whole olives, and lemon wedges, if desired

Nutrition Facts

Servings 4

Amount Per Serving
Calories 475 Calories from Fat 51
% Daily Value*
Total Fat 28g 36%
Saturated Fat 7g 35%
Trans Fat 0g 35%
Total Carbohydrate 21g 8%
Dietary Fiber 7g 25%
Total Sugars 12g
Protein 32g
Calcium 15%Iron 17%
Vitamin C 180%Vitamin A 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  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.