2 medium zucchini, halved lengthwise
1 medium eggplant, halved lengthwise
1 red bell pepper, cut into 1"-wide strips
1 red onion, peeled, cut into 1/2"-wide wedges,
leaving root end intact
2 medium tomatoes, halved crosswise
2 tbsp. olive oil
6 skinless, boneless chicken breast halves,
about 3 lb.
1/3 cup thinly sliced basil
1-1/2 tsp. red wine vinegar
Prepare barbecue for medium-high heat.
Place first 5 ingredients in large bowl.
Drizzle oil over and sprinkle generously
with salt and pepper; toss to coat.
Grill vegetables until tender and slightly charred,
about 4 minutes for peppers,
7 minutes for remaining vegetables.
Transfer to cutting board.
Place chicken breasts in same large bowl.
Turn to coat with any remaining oil in bowl.
Sprinkle chicken with salt and pepper.
Grill chicken, covered, until cooked through,
about 6 minutes per side. Let stand 5 minutes.
Meanwhile, coarsely chop vegetables and
transfer to another large bowl.
Add basil and vinegar; toss to coat.
Season with salt and pepper.
Slice chicken crosswise into 1/2"-thick slices;
serve with ratatouille.