Dan Bites

Last night’s dinner is probably the easiest thing in the world to make, chicken thighs and vegetables grilled. That’s basically it. What better way to enjoy fresh ingredients?

I took some skin-on bone-in chicken thighs and rubbed some olive oil into the skin then salted and peppered them. I cut one Chinese eggplant in half lengthwise, same with a zucchini. I cut up one and half yellow bell peppers into 1/3 inch strips. I cut a red onion in half and then each half into eighths (this sounds like I’m doing something entirely different) keeping the root end intact to keep the wedges together. I also took two tomatoes and cut them in half. I drizzled all of the vegetables with olive oil.

Then I threw everything on the grill. I started the chicken skin-side down to get it nice and crispy. I let all of the vegetables cook until just before they started to char. Then I took everything off the grill.

While the chicken was resting I cut the vegetables down into chunks and threw them into a large bowl. In the bowl I poured in about 1.5 tablespoons of balsamic vinager (so it’s technically not a grilled ratatouille), a little more olive oil, a handful of thinly sliced fresh basil, salt, and pepper. I tossed it all around for an even coat. I plated it all with some white rice. Simple as that.