Grilled Chicken and Ratatouille

1 medium zucchini, halved lengthwise
1 medium eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips

1 medium tomatoes, halved crosswise 
1 tablespoons olive oil
2 tablespoons Italian dressing  
Salt and pepper
 3 skinless boneless chicken thighs
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar

Preheat grill to medium high heat. Lay coals evenly across grill.  


Pat dry chicken thighs.  Sprinkle with salt and pepper and cover with 1 tbsp Italian dressing.


Drizzle zucchini, eggplant, tomato and bell pepper with olive oil and 1 tbsp of Italian dressing.  Sprinkle with salt and pepper. 


Grill chicken until cooked through (about 5 minutes per side).  Let stand 5 minutes

Meanwhile, grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board.  

Coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille and crusty bread.