This recipe serves 6 or more and uses many of the wonderful vegetables available at harvest time. I’ve also added chicken for protein and to change things up a little!
- 1 pound LiberTerre chicken breast, cut into 1 inch pieces
- 1 yellow onion, thinly sliced
- 1 pound eggplant, cut into 1 inch pieces
- 2 Portobello mushrooms, cut into 1 inch pieces
- 1 pound zucchini, cut into 1 inch pieces
- 2 coloured peppers (about 1 cup)
- 2 cloves garlic, crushed
- 3 tomatoes, cut into 1 inch pieces
- 4 tablespoons olive oil
- 1 tsp Oregano flakes, divided
- ¼ tsp chili flakes
- Salt and Pepper to taste
- Fresh chopped basil, for garnish
- 1 baguette cut into thick slices
- 1 cup goat cheese
- Heat a large, heavy-bottomed skillet to medium-high heat. Add oil to the skillet and heat. Add the chicken pieces to the skillet and season with salt, pepper and half of the oregano. Cook the chicken until it is evenly browned, about 5 minutes. Transfer the cooked chicken to a plate and set it aside.
- Add more oil to the skillet. Add onion, mushroom and eggplant to the skillet and season with a pinch of salt. Stir frequently until they begin to soften, about 5 minutes.
- Add the zucchini, pepper and garlic; cook, stirring occasionally, until slightly softened, about 5 minutes.
- Add tomatoes, hot chili flakes, salt and the rest of the oregano. Return the cooked chicken to the skillet and cook, stirring occasionally, until vegetables are tender and chicken is cooked through, about 10 minutes.
- Serve warm with fresh chopped basil and a fresh baguette. Alternatively, grill slices of the baguette and top with goat cheese and ratatouille mixture.
* If your goat cheese is really firm, a quick way to soften it to make it more spreadable is to run it under warm water while it is still in its packaging. Use your hands to squeeze the package under warm water. This will soften your goat cheese and make it easier to spread.
- Cook Time: 45 mins