RATATOUILLE PANZANELLA SALAD WITH HERB-PARMESAN DRESSING
Steps:
- Heat a charcoal or gas grill to high.
- Put the basil, parsley, red wine vinegar, garlic and some salt and pepper in a medium bowl. Whisk in the olive oil. Set aside.
- Brush the eggplant, onion, pepper, squash and zucchini with canola oil on all sides and season with salt and pepper. Brush the cut side of the ciabatta with canola and season with salt and pepper.
- Place the zucchini, squash and eggplant on the grill, flesh-side down. Place the onion slices and the pepper on grill. Cover and cook until the cut vegetables are charred, about 4 minutes; then flip and cook, covered, until they are tender, another 2 to 3 minutes. Transfer the cut vegetables to a cutting board. Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 minutes more. Remove the pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
- Put the tomatoes in a grill basket and grill, covered, shaking the basket occasionally, until charred and softened, about 5 minutes. Grill the ciabatta, cut-side down, until golden and toasty, about 3 minutes. Flip and grill 1 minute more. Transfer to the cutting board with the vegetables.
- Seed and chop the bell pepper; remove the peels and coarsely chop the red onions; cut the zucchini, squash, eggplant and bread into 2-inch cubes. Combine the vegetables and bread in a large bowl, season with salt and pepper, and toss with some of the dressing. Mound the salad on a serving platter, top with some of the arugula, and drizzle with the remaining dressing. Scatter the Parmesan over the top, and serve immediately.
Nutrition Facts : Calories 371 calorie, Fat 29 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 279 milligrams, Carbohydrate 23 grams, Fiber 8 grams, Protein 7 grams, Sugar 11 grams
RATATOUILLE RECIPE BY TASTY
Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil
Provided by Robin Broadfoot
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams
HERBED CHICKEN WITH WILD RICE
My family is always very busy. With three kids involved in many different after-school and evening activities, it's nice to come home to a meal that's already prepared and ready to eat! -Becky Gifford, Conway, Arkansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken., In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender.
Nutrition Facts : Calories 351 calories, Fat 11g fat (3g saturated fat), Cholesterol 88mg cholesterol, Sodium 890mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
HERBED CHICKEN FETTUCCINE
Savory seasonings add zip to these moist chicken strips tossed with pasta. "Every time I fix this dish, the kids ask for more," reports Kathy Kirkland of Denham Springs, Louisiana. "It goes well with steamed broccoli and glazed carrots to make a quick and colorful meal."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink. Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.
Nutrition Facts : Calories 536 calories, Fat 23g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1424mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
HERBED ROTISSERIE CHICKEN
Posted in response to a request for rotisserie recipes. This is a mainstay for rotisserie use. It turns out wonderfully crusted and juicy
Provided by TishT
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 450 degrees Broil or Top heat mode.
- Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.
- Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.
- Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.
- Tuck the wings under the legs and tie the legs together with a little dampened string.
- Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.
- Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.
RATATOUILLE
Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day
Provided by Good Food team
Categories Lunch, Side dish, Supper, Vegetable
Time 50m
Number Of Ingredients 10
Steps:
- Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
- Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
- Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
- Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
- Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
- Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
- Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
- Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.
Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium
BAKED HERBED CHICKEN BREASTS
I got this recipe from one of my mom's church cookbooks. I always seem to find the best tasting recipe in church cookbooks! This recipe uses boneless chicken with a blend of spices to give it a wonderful taste. I usually make this with potatoes (prepared as fancy or simple as you like) and a vegetable. I also like to combine spices ahead of time. I've tried this by eliminating 1 or 2 spices when I was out and it still turns out wonderful.
Provided by cookncraft
Categories Chicken Breast
Time 1h15m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices. (all ingredients except first two-chicken and butter.).
- Arrange chicken in shallow baking dish.
- Melt butter and pour over chicken.
- Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
- Sprinkle chicken with about 1/4 of the spices.
- Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
- Bake at 375 for 55 minutes.
ROASTED RATATOUILLE CHICKEN
A classic chicken recipe that will keep the crowds coming back for more
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
- Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.
Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
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