Grilling brings out the best in late-summer vegetables, and this dish turns 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 with whole-wheat spaghetti and juicy grilled chicken. A splash of lemon and fresh basil brighten everything at the end, creating a balanced, veggie-forward meal that feels both satisfying and fresh.
Active time: 25 minutes | Total time: 40 minutes
Grilled Ratatouille Spaghetti with Chicken
Ingredients
- 1 medium red bell 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 tsp salt
- 1/2 tsp black pepper
- 1 lb chicken breast
- 8 oz. whole-wheat spaghetti
- 2 medium garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/2 cup fresh basil leaves, torn into bite-size pieces
Directions
Preheat a grill or grill pan to medium heat. Slice the bell pepper, eggplant, and zucchini into large pieces or planks for easy grilling. In a large bowl, toss the vegetables with 2 tbsp olive oil, herbes de Provence, salt, and pepper. Rub the chicken breast with a small portion of the seasoned oil mixture leftover in the bowl.
Place the chicken on the grill and cook for 5–7 minutes per side, or until fully 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 softened 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 a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water. Place the pasta in a large serving bowl.
Slice the grilled chicken into bite-size pieces and chop the grilled vegetables if needed. Add the chicken, vegetables, and minced garlic to the hot pasta. Drizzle with 1 tbsp olive oil and lemon juice, then toss with a small amount of reserved pasta water until the noodles are lightly coated and glossy. The heat from the pasta will mellow the garlic. Season to 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
Nutrition Bonus: Calcium: 7%; Iron: 24%; Potassium: 1086mg; Vitamin A: 18%; Vitamin C: 112%
Recipe created March 2026