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How To make Ratatouille Topped Chicken

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4 Chicken Breasts *
1 tb Olive Oil
1 md Onion, Chopped
2 Cloves Garlic, Minced
1/2 Red Bell Pepper, Chopped
1/2 Green Bell Pepper, Chopped
1 sm Eggplant, Cubed
14 oz Chopped Canned Tomatoes
1 Yellow Squash, Sliced
1 Zucchini, Sliced
2 tb Fresh Oregano
Pepper To Taste 1/2 lb Favorite Pasta
* Chicken breasts should be boned and skinned. ~------------------------------------------------------------------------- Coat a nonstick skillet with olive oil. Add onions, garlic, peppers and eggplant. Saut 10 minutes until soft. Add remaining ingredients. Cover and simmer for 15 minutes. Preheat oven to 350F. While sauce is simmering, brown chicken in skillet sprayed with olive oil cooking spray for about 3 minutes on each side. Place in baking dish, set aside and keep warm. Cover chicken with sauce, cover with foil and bake for 15 minutes. Serve over your favorite pasta. For vegetarian dish omit chicken and serve over rice or pasta.

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INGREDIENTS
• 2 eggplants, thinly sliced
• 6 Roma tomatoes, thinly sliced
• 2 yellow squashes, thinly sliced
• 2 zucchinis, thinly sliced
• 2 ribs celery, small dice
• 1 carrot, small dice
• 1 small red bell pepper, small dice
• ½ medium onion, small dice
• 2-3 sprigs fresh parsley, finely chopped
• 1 sprig fresh rosemary, finely chopped
• 1 sprig fresh sage, finely chopped
• 1 small bunch fresh thyme, finely chopped
• 5-8 garlic cloves, minced • salt & pepper
• 5-8 tbsp olive oil
• 3 tbsp Chef Ange Base Seasoning -
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1 tbsp Better Than Bouillon Roasted Garlic paste
• ½ tsp dried Italian Seasoning or Herb de Provence
• 1 tsp white wine vinegar
• 1 28oz can crush tomatoes
• Bread crumb mixture -
• 2-3 fresh basil leaves, for garnish

DIRECTIONS
1. Preheat oven to 375F
2. Mix 2 tbsp olive oil, chopped parsley, rosemary, sage, thyme and garlic in a small bowl. Season with salt and pepper and set aside.
3. Place thinly slice vegetables in a large container and season with 2 tbsp olive oil, 2 tbsp Chef Ange Base Seasoning - and dried oregano. Mix well until coated. Try and keep the vegetables separate for easier assembly.
4. Heat a 12-13” heavy bottomed pan or cast-iron skillet over medium heat and add onions, carrots, celery and red bell pepper and sauté for 3-5 minutes until vegetable begin to soften.
5. Add tomato paste, bouillon paste, Italian seasoning, white wine vinegar and crushed tomatoes. Mix well and cook until liquid reduces a little. About 2-3 minutes. Season with 2 tsp Chef Ange Base Seasoning and adjust with a little more salt and pepper after tasting. Remove from heat.
6. Arrange seasoned sliced vegetable on top of the sauce by taking 1 slice of each and making a group of 4 and repeating this pattern from the outside to the middle.
7. Sprinkle with herb and garlic mixture and cover with aluminum foil or oven safe lid. Cook in preheated oven for 30 minutes. Remove foil or cover, spray with a little oil and place back in oven for another 20 minutes.
8. Sprinkle with breadcrumb mixture and place back in oven for another 10 minutes. (This step is optional and you can find the recipe for the breadcrumb mixture in my Baked Cod Recipe Video - )
9. Garnish with fresh basil. Enjoy!

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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!

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This easy ratatouille recipe is the ultimate comfort dish!

Get the cookbook:

How to make Summer Rainbow Ratatouille from @twospoons.ca’s The Two Spoons Cookbook (p. 253). Sneak peek recipe below ????????????

2 tbsp olive oil1 red onion, chopped
4 cloves garlic, chopped1 tsp fine sea salt, divided
1 red bell pepper, chopped
2 cans (28 ounces/800 mL each) crushed tomatoes
2 tsp Herbes de Provence
3 tsp fresh thyme, divided
1⁄2 cup basil, chopped, more for garnish
1 green zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 Japanese eggplant, thinly sliced
3 Roma tomatoes, thinly sliced
1⁄4 tsp pepper
Fresh basil, for garnish (optional)

1. Heat the olive oil in a 10-inch cast-iron skillet over medium heat.Add onion, garlic, and 3⁄4 teaspoon of the salt. Cook, stirring often, until softened, about 10 mins.
2. Add the bell pepper and cook until softened, about 7 mins. Pour in the crushed tomatoes and season with the herbes de Provence and 2 tsp of the thyme. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 mins. Add the basil and stir to combine. Remove from the heat.
3. Starting from the outer edge of the skillet and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colours (zucchini, summer squash, eggplant, and tomato). Sprinkle with the remaining 1 teaspoon thyme, remaining 1⁄4 teaspoon salt, and the black pepper.
4. Cover the skillet with foil or an oven-safe lid and bake at 375F/190C for 40 mins. Remove the foil and continue cooking until the veg is very soft and the ratatouille is bubbling, another 20 to 30 mins. Garnish with basil leaves just before serving, if desired.

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Chicken Ratatouille Inspired bake

CHICKEN RATATOUILLE-INSPIRED BAKE

Inspired by the classic ratatouille, this French-inspired stew is rich, comforting and full of flavour. We’ve added chicken for a tasty twist that the whole whānau can enjoy. Try pairing this ratatouille-inspired bake with some toasted baguette for dinner.
Serves: 4 Prep time: 10 minutes Cooking time: 50 minutes
Skill level: Easy As Dietary: DF

INGREDIENTS
8 skinless boneless chicken thighs
1 onion, sliced
1 large eggplant, diced
4 garlic cloves, minced
1 Tbsp fresh thyme leaves
2 cans (800g) of diced tomatoes
¼ cup fresh basil, roughly chopped

METHOD
Preheat your oven to 180ºC fan bake. Bring a drizzle of olive oil to medium-high heat in an oven-proof casserole dish.
Using a paper towel, pat the chicken dry and generously season with salt and pepper. Cook the chicken in batches for a few minutes on each side or until golden brown. Remove from the pan and set aside.
Add a generous drizzle of olive oil to the same pan along with the onion, eggplant, garlic and thyme. Cook for 6-8 minutes or until the vegetables start to soften. Stir in the tomatoes, season with salt and pepper and cook for a further 5 minutes.
Nestle the chicken back into the dish, cover and place in the oven to bake for 10 minutes. Remove the lid and cook for a further 10-15 minutes or until cooked through.
Sprinkle fresh basil over the top to serve.

Top tip: Throw in two cups of diced courgette, capsicum or carrot into the mix along with the onion for added veggies.

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RATATOUILLE & TAPENADE CHICKEN RECIPE - SORTED

Olives, parmesan, basil, tomato and Mediteranean vegetables... classic flavours that work so well together. Add that to some chicken with an olive tapenade, and you're on to a winner!

This colourful dish will excite your tastebuds and is surprisingly easy to make, cutting back on stacks of washing up.

Get the recipe at

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Ratatouille Chicken Tray Bake with Rooster Potatoes by Sally Bee

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