How To Make Baked Garden Ratatouille
You can’t go wrong with garden ratatouille to fancy up any occasion. Eggplant, tomato, and zucchini are baked with fresh herbs for an elegant dish.
Serves:
Ingredients
- 6chicken breast,(4 oz) boneless skinless, cut into halves
- 1tbspolive oil
- ½cuponions,sliced
- 2clovesgarlic,minced
- 1small eggplant,trimmed, cut lengthwise in half, then crosswise into ¼-inch thick slices
- 1zucchini,trimmed, cut lengthwise in half, then crosswise into ¼-inch thick slices
- 1cupcremini mushrooms,quartered
- 6plum tomato tomatoes,coarsely chopped
- 2tbspfresh parsley,chopped, divided
- 2tspfresh rosemary,chopped
- 2tspfresh thyme,chopped
- 1½cupsKraft mozzarella cheese with a Touch of Philadelphia,shredded
- 12ozrustic white bread,(1 loaf), sliced
Instructions
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Heat oven to 375 degrees F.
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Cook chicken in a large nonstick ovenproof skillet on medium heat for 4 minutes on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
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Add oil, onions, and garlic to skillet; cook and stir for 2 minutes. Stir in remaining vegetables, 1 tablespoon of parsley, rosemary, and thyme; cook and stir for 4 minutes. Top with chicken.
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Bake for 15 minutes or until the chicken is done. Top with cheese; bake for 5 minutes or until melted.
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Serve with bread. Enjoy!
Nutrition
- Calories: 733.02kcal
- Fat: 36.73g
- Saturated Fat: 15.59g
- Trans Fat: 0.20g
- Monounsaturated Fat: 13.26g
- Polyunsaturated Fat: 5.20g
- Carbohydrates: 41.43g
- Fiber: 6.57g
- Sugar: 11.31g
- Protein: 59.17g
- Cholesterol: 169.18mg
- Sodium: 871.47mg
- Calcium: 502.89mg
- Potassium: 1164.18mg
- Iron: 4.26mg
- Vitamin A: 231.67µg
- Vitamin C: 27.78mg
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