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.
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.
Keywords: sheet pan chicken
Find it online: https://www.girlgonegourmet.com/sheet-pan-chicken-ratatouille/