Roasted Chicken Ratatouille
A rotisserie chicken quickly transforms a classic side dish into a main course. It's also a great way to slip in vegetables for the reluctant diner.
Ingredients
- Spice Blend1/2 tsp dried Italian herb seasoning, crumbled between the fingers
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- Base1/4 cup olive oil, divided
- 1 large onion, thinly sliced (about 1 cup)
- 1 small eggplant (about 8 ounces), with peel on and cut into 1/2-inch cubes (about 2 cups)
- 1 large red bell pepper, chopped (about 1 cup)
- 1 cup sliced mushrooms
- 1 Tbs jarred minced garlic
- 2 small zucchini, sliced 1/4-inch thick (about 1 cup)
- 2 cups bite-size chunks rotisserie chicken
- 1 (28 ounce) can diced tomatoes in juice
- 1 bay leaf
- 3 Tbs finely chopped flat-leaf (Italian) parsley
- 1/2 cup shredded Parmesan cheese (optional)
Directions
- Spice BlendStir the ingredients together in a small bowl and set aside.
- BaseHeat 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.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright © 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Serving Suggestion: This is a superb do-ahead dish. The flavors are even better the next day. Reheat in the microwave just until hot.
Serving Suggestion: If the weather is warm, treat yourself to leftovers as a nice cold salad.
Nutrition Facts
Calories 388
Calories from Fat 202 (52%)
(35%)Total Fat 23g
(27%)Saturated Fat 5g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
(21%)Cholesterol 64mg
(12%)Sodium 283mg
(33%)Potassium 1163mg
Total Carbohydrate 22g
(34%)Dietary Fiber 8g
Sugars 10g
Sugar Alcohols 0g
(55%)Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.