GRILLED RATATOUILLE
Steps:
- Preheat grill to medium-high.
- Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
CHICKEN RATATOUILLE
This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!
Provided by Sarah d'
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 49m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
- Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g
GRILLED CHICKEN AND RATATOUILLE
A light, healthy, and fresh-tasting recipe from The Bon Appétit Test Kitchen and printed in "Bon Appétit Magazine" (June 2008). Make extra veggies; the leftovers are fabulous warm or cold.
Provided by blucoat
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
- Meanwhile, 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.
GRILLED CHICKEN WITH TOMATOES AND CORN
While you could rest grilled chicken on a cutting board to ensure the juices don't run out of the meat when it's sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the flavor of the vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic, onion, cumin and ground chiles, for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio and halloumi on citrus.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
- On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
- When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
- Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.
GRILLED RATATOUILLE
Provided by Marian Burros
Categories dinner, weekday, appetizer, main course, side dish
Time 40m
Yield 8 servings as first or salad course
Number Of Ingredients 14
Steps:
- Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
- Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
- Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
- Cut onions into slices 1/2 inch thick; coat with oil mixture.
- Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
- Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
- When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
- Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
- When ready to serve, adjust seasonings. Additional olive oil may be necessary.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1018 milligrams, Sugar 13 grams
GRILLED RATATOUILLE
Provided by Florence Fabricant
Categories side dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
- Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
- Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
- Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
- Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 8 grams
CHICKEN RATATOUILLE
Make and share this Chicken Ratatouille recipe from Food.com.
Provided by Lorrie in Montreal
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute chicken in oil about 2 minutes per side.
- Add eggplant, zucchini, onion, mushrooms, and green pepper.
- Cook 10 minutes.
- Add tomato and remaining ingredients except.
- cheese and simmer 3-5 minutes more.
- Arrange chicken on top of vegetables and sprinkle cheese over chicken.
- Cook 1 more minute until cheese melts.
- Serve over barley or rice.
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