Get to appreciate the wonderful things a grill can do for your summer vegetables with this twist on ratatouille. Mix and match the portions of your favorite veggies and fresh herbs to find a pairing that suits your preferences.
2 medium zucchini, halved lengthwise
1 medium Japanese eggplant, halved lengthwise
1 red bell pepper, cut into strips
1 red onion, peeled, cut into wedges
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 skinless boneless chicken breast halves (6 ounces each)
1/3 cup basil (chiffonade)
1 1/2 teaspoons red wine vinegar (See Cook's Note)