One Pan Ratatouille With Chicken

Ratatouille is not only a delicious and warm meal BUT it is a great way to get in all of those veggies.  I have been whipping this one up once/week lately and I add roasted chicken to make it a complete, one pan, meal.  I enjoy taking the leftovers to work for lunch too!  It is easy and delicious and will leave you coming back for more.  Here is how to whip it up.....

Ingredients

• 2 teaspoons olive oil
• 1 large white onion
• 3 cloves garlic, peeled
• 1 bunch of fresh thyme
• 1 28oz can whole tomatoes
• 1 tsp of salt (plus more to taste)
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium eggplant
• Pinch of crushed red pepper flakes
• Optional for serving: Fresh burrata cheese, fresh basil, crusty bread.
• Handful of basil
• Roasted Chicken, Shredded (Optional)

Instructions

1. In a large cast iron skillet or pot, heat 1 tbsp olive oil over medium heat for a couple of minutes until it begins to shine.
2. Dice the onion and add it to the pot. Let it cook for 5 minutes.
3. Mince the garlic and add it to the pot, cooking for another 3 minutes.
4. Add the tomatoes and bundle of thyme. Let it cook for about 5 minutes over low to medium heat, and use a spoon to gently break apart the tomatoes.
5. Chop the eggplant zucchini and squash into 1/2″ pieces and add them to the pot, cooking for 20 minutes, or until they’ve softened.
6. Add Shredded Chicken if you are choosing to
7. Season with salt and red pepper.
8. Serve with a dollop of bourrata cheese, fresh basil, and a slice of crusty bread.