baked ratatouille

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.

Ratatouille Baked Chicken

olive oil

chicken thighs (skin removed)

salt and black pepper

onion

garlic

eggplant

tomato paste

thyme

zucchini

yellow bell pepper

tomatoes

basil leaves (finely chopped)

Preheat the oven to 400°F.

Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat to shimmering.

Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.

Flip and continue cooking until the other side begins to brown, about 3 minutes. Remove the chicken to a plate and set aside.

Reduce the heat to medium and add the remaining olive oil, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.

Add the eggplant and another pinch of salt and cook, stirring occasionally, until the eggplant begins to soften, about 5 minutes.

Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.

Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.

Remove the pan from the heat.

Partially submerge the chicken into the vegetables. Transfer the pot to the oven and cook, uncovered, until the thickest portion of the chicken reaches an internal temperature of 160°F, about 20 minutes.

Remove from the oven and let stand for 10 minutes. Stir in the basil and serve.

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.


Print recipe: https://www.skinnytaste.com/ratatouille-baked-chicken/

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Ratatouille Recipe by Tasty

eggplants

roma tomatoes

yellow squashes

zucchinis

onion, diced

garlic,

red bell pepper, diced

yellow bell pepper, diced

salt,

pepper,

basil,

parsley

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Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.

Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. 

Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.

https://vid.tasty.co/output/13082/mp4_640x640/1477516794

A Classic French Provencal Ratatouille is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.

Classic Ratatouille

yellow onions, sliced

garlic, roughly chopped

tomatoes,

zucchini,

eggplant, stemmed, sliced

yellow pepper, sliced

green pepper, sliced

dill

oregano leaves (or 1 teaspoon dried)

basil leaves, chopped (or 1 teaspoon dried)

Preheat oven to 400 degrees. Brush olive oil...

Preheat oven to 400 degrees. Brush olive oil onto a baking pan, set aside.

Add the onion, garlic, tomatoes, zucchini, eggplant, and...

Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle seasoning and salt and freshly ground pepper over the vegetables and drizzle with the olive oil.

Layer the vegetables into the pan; cover tightly...

Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.

Remove from the oven; sprinkle with fresh herbs...

Remove from the oven; sprinkle with fresh herbs and serve immediately. It is excellent as a side dish tossed with pasta or served on toasted slices of french bread. Add some ground meat for additional protein if you'd like.

An easy classic French-style vegetarian casserole. Baked ratatouille with eggplant, zucchini, sweet peppers and tomatoes.

Baked Ratatouille Recipe with Goat Cheese

red or orange bell pepper

red onion (sliced (about 1/2 cup))

salt

thyme leaves

tomato puree tomatoes

garlic (crushed

red pepper

black pepper

plum tomatoes tomatoes (sliced)

goat cheese (omit

basil pesto

Preheat oven to 425 degrees.

Peel the eggplant, if desired, or leave some of the skin on in strips. Trim off the stem and sliced into quarters lengthwise, then slice into 1-inch thick half moons.

Put the eggplant in a large bowl with the zucchini, bell pepper and onion. Drizzle with the olive oil, 1 teaspoon salt and the chopped thyme and toss together.

Pour the tomato puree into a 4-5 quart casserole or baking dish. Stir in the remaining 1/2 teaspoon salt, garlic, red and black pepper and spread over the bottom of the dish.

Arrange the vegetables in the dish in one layer. Top with the sliced tomatoes and thyme sprigs. Bake 30-35 minutes. The juices should be bubbling and the eggplant tender when pierced with a the tip of a knife. Remove the thyme stems (you can crumble the leaves over the dish first).

Sprinkle the goat cheese over the ratatouille and drizzle with the pesto. Serve warm or at room temperature.

https://content.jwplatform.com/videos/qit2e1NJ.mp4

An easy version of a traditional baked ratatouille recipe, a casserole with fresh Mediterranean vegetables. Plus ideas for what to serve with ratatouille.

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