Special Diets

Roasted Chicken Ratatouille

• From: Rotisserie Chickens to the Rescue

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)

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.

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.