Ahhh, summer produce, we can't quit you. Here's a classic way to cook up a boatload of the stuff—ratatouille! From now on, you'll think of this amazing combination of flavors when you hear that word instead of the movie:)
Makes 4 servings
What you need
1 medium eggplant, trimmed, peeled and cut into 1-inch pieces
1 pound yellow squash, trimmed and cut into 1-inch pieces
2 red bell peppers, seeded and cut into 1-inch pieces
8 ounces grape tomatoes, halved
5 shallots, thinly sliced
¼ cup Tessemae’s Lemon Garlic, plus additional for drizzling
4 bone-in split chicken breasts
1/2 cup pitted Kalamata olives
¼ cup finely chopped basil
What you do
- Heat oven to 450 degrees. Divide eggplant, yellow squash, red peppers, grape tomatoes and shallots between two rimmed baking sheets in an even layer. Drizzle Lemon Garlic over top and sprinkle with salt and pepper to taste. Roast at 450 until softened, stirring halfway through, about 25 minutes.
- Pat chicken dry and sprinkle with salt and pepper to taste. Remove baking sheet from the oven and push veggies to one side. Place chicken breasts on empty side of baking sheet and continue to roast until internal temperature registers 160 degrees, about 30 minutes.
- Remove baking sheet from oven and let chicken and veggies rest 5 minutes. Carve chicken from bones into ½-inch-thick slices. Stir together veggies, pan juices, olives and basil.
- Serve sliced chicken alongside veggies and drizzle with more Lemon Garlic.