Ratatouille: three simple summer recipes
Oven-roasted ratatouille creates a savory vegetables base that can enhance other dishes.
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Summer Chicken Stew with Ratatouille Vegetables
Serves 4
Three Many Cooks
Veteran cookbook author, Pam Anderson, and daughters, Maggy and Sharon, believe that just about anything worth being part of happens in the kitchen. Each week they share their thoughts about recipes, cooking, eating, and anything that comes with it (which in their world, is just about everything). There are three cooks in their kitchen. Sometimes that’s too many, but usually it’s just right.
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2 cups Roasted Ratatouille
8 medium boneless, skinless chicken thighs (about 1 1/2 pounds)
1 tablespoon olive oil
Salt and ground black pepper
1/2 cup each: white wine and chicken broth
12 coarsely chopped pitted kalamata olives (about 1/4 cup)
2 tablespoons chopped fresh basil leaves
If Roasted Ratouille is not yet made, do it now.
Drizzle chicken with oil and a sprinkling of salt and pepper. Heat a large skillet over medium-high heat. Add chicken thighs to hot skillet: sauté, turning only once, until golden brown on both sides, 7 to 8 minutes. Add wine and reduce by about half. Add chicken broth, ratatouille, and olives. Reduce heat to medium-low, cover and simmer to blend flavors, about 5 minutes. Stir in basil and serve.
Grilled Provencal Lamb Chops with Ratatouille Relish
Serves 4
2 cups Roasted Ratatouille
6 lamb loin chops, about 2-1/2 pounds
1 tablespoon olive oil
1 tablespoon minced, fresh rosemary
1/2 teaspoon garlic powder
2 teaspoons finely grated orange zest
Salt and ground black pepper
2 tablespoon capers
2 tablespoons minced, fresh basil
1 teaspoon balsamic vinegar
If Roasted Ratatouille is not yet made, do it now.
About 20 minutes before serving, preheat gas grill, with all burners on high until very hot about 10 minutes, or build a hot charcoal fire. Clean grill rack with a wire brush then use a vegetable oil-soaked rag held with tongs to lubricate it. Have water close by to extinguish potential flare-ups.
Meanwhile, place lamb chops in medium bowl. Add oil, rosemary, garlic powder, orange zest, and a sprinkling of salt and pepper; rub onto chops to coat evenly. Grill lamb chops, turning only once, until impressive grill marks have formed on both sides and lamb is cooked to medium, about 8 minute.
Add capers, basil, and vinegar to Roasted Ratatouille. Serve each portion of lamb chops with a generous 1/2 cup of Ratatouille Relish.
Related video: How to make oven-roasted ratatouille
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