Grilling brings out the best in late summer vegetables, and this dish transforms that smoky flavor into a satisfying, weeknight-friendly pasta. Inspired by classic ratatouille, tender eggplant, zucchini, peppers and tomatoes are charred to perfection and tossed together with whole wheat spaghetti and succulent grilled chicken. A splash of lemon and fresh basil brightens everything at the end, creating a balanced, vegetarian meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red pepper
- 1 small eggplant
- 1 medium zucchini
- 2 cups cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp herbes de Provence or Italian seasoning
- 1 teaspoon of salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole wheat spaghetti
- 2 medium cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-sized pieces
Directions
Preheat a grill or grill pan to medium heat. Cut peppers, eggplant and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tablespoons olive oil, herbes de Provence, salt and pepper. Rub the chicken breast with a small amount of the seasoned oil mixture left in the bowl.
Place the chicken on the grill and cook for 5-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (74°C). At the same time, place the vegetables on the grill and cook, turning occasionally, for 8-12 minutes, or until tender and lightly charred. Grill the cherry tomatoes in a grill basket or on skewers until soft and blistered. Remove everything from the grill and set aside.
While the chicken and vegetables are grilling, bring a large pot of salted water to the boil. Add the pasta and cook according to the instructions on the package. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Cut the grilled chicken into bite-sized pieces and chop the grilled vegetables if necessary. Add chicken, vegetables and minced garlic to the hot pasta. Drizzle with 1 tablespoon olive oil and lemon juice, then toss with a small amount of reserved pasta water until noodles are lightly coated and glossy. The heat from the pasta softens the garlic. Taste and garnish with basil.
Serves: 4 | Serving Size: 1 3/4 cups spaghetti + 4 oz. chicken
Nutrition (per serving): Calories: 491; Total fat: 16g; Saturated fat: 2g; Monounsaturated fat: 8g; Polyunsaturated fat: 3g; Cholesterol: 83mg; Sodium: 644mg; Carbohydrate: 56g; Dietary fiber: 11g; Sugar: 10g; Protein: 36g
Nutritional bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026