Chicken/Vegetable Ratatouille

This is the perfect one-dish dinner when the garden is in full swing. It is a traditional French stew, originating in an area that is present day Nice. It is a delicious dish that can be served hot or cold.

1 Tbsp Canola oil 

3 lb 4 oz Chicken breast, boneless, skinless, raw, ¹⁄2" diced 

4¹⁄4 oz Zucchini, fresh, unpeeled, ¹⁄2" diced 

8¹⁄2 oz Eggplant, fresh, unpeeled, ¹⁄2" diced   

1¹⁄4 cup Onions, fresh, peeled, ¹⁄4" diced 

1 cup Green bell pepper, ¹⁄4" diced 

³⁄4 cup Mushrooms, thinly sliced 

1 tsp Salt, 

3 cup (26 oz.) Tomatoes with juice, garlic, oregano, and basil, canned, diced 

4 cloves Garlic, fresh, minced  

2 tsp Basil leaves, dried  

¹⁄2 tsp Black pepper, ground  

2 tsp Balsamic vinegar   

2 tsp Lemon juice, fresh or bottled  

2 Tbsp Parsley, flat-leaf, chopped 

Heat oil and add chicken and sauté 25–30 minutes, or until lightly browned. 

In another pay saute zucchini, eggplant, onion, green pepper, mushrooms, and salt 5 minutes, until onions are tender. Stir often. Add diced canned tomatoes with juice, minced garlic, dried basil, black pepper, and balsamic vinegar. Bring to a boil. Reduce heat to medium and simmer for 10 minutes, until the juices from tomatoes and vinegar have reduced. Stir frequently.

Remove from heat and stir in lemon juice and parsley. Add chicken to vegetables and stir.

Makes 25 1/2 cup servings. Optionally, serve over pasta.