Roasted Summer Ratatouille with Grilled Oregano Chicken
This is a two-part series of recipes, inspired by a collection in this month's Delicious Magazine... Make this ratatouille tonight, and then use the leftovers for tomorrow's Shakshouka (Baked Eggs) recipe.
We're coming to the end of Summer here in the UK and I'm trying to use all the gorgeous produce before the season ends. This is a true celebration of fresh vegetables and it is best served with a simple piece of grilled meat or fish. In this case, I grilled some chicken with a sprinkling of oregano, but feel free to use whatever you fancy.
Roasted Summer Ratatouille with Grilled Oregano Chicken
Makes 6 portions (eat 2 now, use 2 tomorrow and freeze 2 for a rainy day)
3 red onions, sliced
1 aubergine, cut into chunks
1 yellow pepper, thickly sliced
1 orange pepper, thickly sliced
2 courgettes, roughly chopped
200g mushrooms, halved
2 tbsp olive oil, plus extra for the chicken
180g radishes, halved
500g cherry tomatoes
4 garlic cloves, finely chopped
1 tbsp red wine vinegar
Large handful fresh basil and parsley, finely chopped
chicken breasts (1 per person)
dried oregano
sea salt and freshly ground black pepper
Preheat the oven to 200C/Gas 6. Place the chicken breasts between two sheets of clingfilm and bash with a rolling pin or the heel of your hand until 1cm thick. Rub with a little oil then season all over with the oregano, salt and pepper. Set aside in the fridge.
Put the onions, aubergine, peppers, courgettes and mushrooms into a large roasting tin. Drizzle with half the olive oil, season generously with salt and pepper, then toss to coat. Roast for 20 minutes.
Add the radishes, tomatoes, garlic and vinegar. Toss to coat, then roast for a further 20 minutes until the vegetables are tender and the tomatoes are starting to burst. Scatter with the herbs then cover with foil and leave somewhere warm.
Put the grill on high, line a baking sheet with foil and lay the chicken on top. Grill for 6 minutes on each side until golden and cooked through. Serve with the ratatouille alongside. If you're extra hungry, you can add crusty bread or pasta too.
We're coming to the end of Summer here in the UK and I'm trying to use all the gorgeous produce before the season ends. This is a true celebration of fresh vegetables and it is best served with a simple piece of grilled meat or fish. In this case, I grilled some chicken with a sprinkling of oregano, but feel free to use whatever you fancy.
Roasted Summer Ratatouille with Grilled Oregano Chicken
Makes 6 portions (eat 2 now, use 2 tomorrow and freeze 2 for a rainy day)
3 red onions, sliced1 aubergine, cut into chunks
1 yellow pepper, thickly sliced
1 orange pepper, thickly sliced
2 courgettes, roughly chopped
200g mushrooms, halved
2 tbsp olive oil, plus extra for the chicken
180g radishes, halved
500g cherry tomatoes
4 garlic cloves, finely chopped
1 tbsp red wine vinegar
Large handful fresh basil and parsley, finely chopped
chicken breasts (1 per person)
dried oregano
sea salt and freshly ground black pepper
Preheat the oven to 200C/Gas 6. Place the chicken breasts between two sheets of clingfilm and bash with a rolling pin or the heel of your hand until 1cm thick. Rub with a little oil then season all over with the oregano, salt and pepper. Set aside in the fridge.
Put the onions, aubergine, peppers, courgettes and mushrooms into a large roasting tin. Drizzle with half the olive oil, season generously with salt and pepper, then toss to coat. Roast for 20 minutes.
Add the radishes, tomatoes, garlic and vinegar. Toss to coat, then roast for a further 20 minutes until the vegetables are tender and the tomatoes are starting to burst. Scatter with the herbs then cover with foil and leave somewhere warm.
Put the grill on high, line a baking sheet with foil and lay the chicken on top. Grill for 6 minutes on each side until golden and cooked through. Serve with the ratatouille alongside. If you're extra hungry, you can add crusty bread or pasta too.
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