Roasted Chicken Ratatouille
Serves: 4
A rotisserie chicken quickly transforms a classic Provençal
side dish into a main course. A pleasing dinner when offered with a crusty loaf of bread and a
glass of wine, it is also a great way to slip in different vegetables for the reluctant diner.
I leave the skin on the eggplant for texture and color, and as a time-saving technique. This
is wonderful served as is or over pasta.
Calorie: 388, Proteins: 27 g, Total Fat: 23 g, Fiber: 8.40 g, Sugar 10 g.
Preparation
Spice Blend
Stir the ingredients together in a small bowl and set aside.
Base
Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat.
Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add
the remaining 2 tablespoons of oil along with the eggplant, bell pepper, mushrooms, and
garlic. Sprinkle with the spice blend and cook, stirring frequently, until the vegetables
begin to soften, about 4 minutes. Add the zucchini and cook for 2 minutes, stirring
frequently. Add the chicken and cook 2 more minutes, stirring frequently.
Add the tomatoes and bay leaf, and bring to a boil, stirring
frequently. Turn the heat to low, cover, and simmer for 15 minutes, stirring frequently to
prevent sticking. Remove from the heat and stir in the parsley. Remove the bay leaf and
discard. Serve immediately, sprinkling cheese over each serving, if desired.