Best Baked Garden Ratatouille Recipes

BAKED GARDEN RATATOUILLE

Baked Garden Ratatouille image

Eggplant, zucchini, mushrooms, and tomatoes are baked with fresh herbs and chicken breasts, then topped with shredded cheese for a quick and delicious weeknight meal.

Provided by Kraft

Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

6 (4 ounce) boneless skinless chicken breast halves
1 tablespoon olive oil
½ cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 cup cremini mushrooms, quartered
6 plum tomato (blank)s plum tomatoes, coarsely chopped
2 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 ½ cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 (12 ounce) loaf rustic white bread, sliced

Steps:

Heat oven to 375 degrees F.
Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken.
Bake 15 min. or until chicken is done (165 degrees F). Top with cheese; bake 5 min. or until melted. Serve with bread.

Nutrition Facts : Calories 438 calories, Carbohydrate 41.5 g, Cholesterol 84.6 mg, Fat 12.4 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 5.4 g, Sodium 594.2 mg, Sugar 5.6 g

BAKED GARDEN RATATOUILLE

Baked Garden Ratatouille image

Enjoy a baked ratatouille recipe featuring chicken breasts! This Baked Garden Ratatouille includes your favorite garden veggies like eggplant and tomatoes.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 small boneless skinless chicken breasts (1-1/2 lb.)
1 Tbsp. olive oil
1/2 cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 cup cremini mushrooms, quartered
6 plum tomatoes, coarsely chopped
2 Tbsp. chopped fresh parsley, divided
2 tsp. each chopped fresh rosemary and thyme
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 loaf rustic white bread (12 oz.), sliced

Steps:

Heat oven to 375°F.
Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken.
Bake 15 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread.

Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 38 g, Fiber 4 g, Sugar 7 g, Protein 33 g

BAKED GARDEN RATATOUILLE

BAKED GARDEN RATATOUILLE image

Categories Chicken

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 Tbsp. olive oil
1/2 cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 cup cremini mushrooms, quartered
6 plum tomatoes, coarsely chopped
2 Tbsp. chopped fresh parsley, divided
2 tsp. each chopped fresh rosemary and thyme
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 loaf rustic white bread (12 oz.), sliced

Steps:

HEAT oven to 375°F. COOK chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside. ADD oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken. BAKE 15 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread. Kraft Kitchens Tips Best of Season When buying eggplant, look for one that is firm to the touch. Substitute Substitute 1 drained 14.5-oz. can no-salt-added stewed tomatoes for the plum tomatoes. Note If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.