Ratatouille, a classic dish from the south of France, is packed with summer-fresh produce but instead of stewing or arranging the veggies in a baking dish I like to toss all of the ingredients on a sheet pan. It makes for a lower-maintenance dinner that can be served hot, at room temperature, or cold. Serve it all on its own or with rice or pasta on the side. I’ve included how to make a simple butter orzo in the notes, which is my favorite way to enjoy it for dinner.
For the Chicken
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breast cut into 2” cubes
For the Veggies
- 8 ounces 1/4” inch sliced eggplant, cut into 1” pieces
- 1 (6-ounce) red bell pepper, cut into 2” inch long strips
- 1 (8-ounce) zucchini, halved lengthwise and cut into 1/4” slices
- 1 cup chopped red onion
- 1 tablespoon minced garlic
- 10 ounces cherry tomatoes
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 tablespoon dried oregano
- 1/4 cup thinly sliced basil, for garnish
- Preheat the oven to 425 degrees. Combine the oregano, salt, and pepper in a medium-sized bowl. Add the chicken and toss it with the seasonings until it’s evenly coated. Set the chicken aside while you prepare the vegetables.
- Place the eggplant, bell pepper, and zucchini on a large sheet pan. Sprinkle the onion and garlic over the top followed by the cherry tomatoes. Drizzle the olive oil over the top of the vegetables and sprinkle the oregano and salt over the top. Stir the vegetables around to coat them evenly in the oil and spices. Place the chicken pieces on the sheet pan with the vegetables.
- Bake the veggies and chicken for 20 to 25 minutes, or until the chicken is cooked through. Garnish with the sliced basil and serve.
To make the butter herb orzo (serves 1): cook 1/2 cup according to package directions. Drain the pasta and set it aside. Place one tablespoon of butter in the pan you used to cook the pasta. Add 1 teaspoon of chopped fresh thyme and stir it into the butter as it melts over medium-low heat. Once the butter is melted add the cooked orzo, and a couple squeezes of fresh lemon juice. Stir to combine and season with a few pinches of salt and pepper.
Nutrition estimates do not include the butter orzo.
- Category: Dinner
- Cuisine: American (via France)
- Calories: 328
- Sugar: 8.8g
- Sodium: 936.2mg
- Fat: 17.6g
- Carbohydrates: 15.6g
- Fiber: 5.2g
- Protein: 28.5g
Keywords: sheet pan chicken