Ratatouille from the Grill

With summer right around the corner, I wanted to share with you one of my FAVORITE dishes! Ratatouille from the Grill. Darren and I probably make this once a week, it’s so good! You can change up the vegetables too. We’ve added asparagus to it and it’s so Delicious!! This dish is also perfect if you have company coming over because it’s served at room temperature, so you can get all the grilling done ahead of time! This recipe is from William Sonoma, Complete grilling book.

Ratatouille from the Grill
1 large eggplant
Salt for sprinkling, plus 1 tsp. salt
1 large yellow onion
2 zucchini or yellow crookneck squashes
2 red or green bell peppers
8-10 large fresh mushrooms
¾ extra virgin olive oil
1 large tomato, peeled, seeded, and chopped
3 tablespoons whit wine vinegar
2 cloves garlic minced
½ tsp freshly ground pepper
½ cup chopped frosh basil

Prepare Grill
~Trim the eggplant & then cut crosswise into slices about ½ inch thick. Place in a colander & salt liberally to draw out the moisture. Let stand for 30 minutes.
~Rinse the eggplant slices and pat them dry with paper towels. Set aside.
~Prepare the remaining vegetables as follows: Cut the onion into slices ½ inch thick. Half the squashes lengthwise. Cut the bell peppers into rings 1 inch thick, removing the seeds and ribs. Trim the stem ends of the mushrooms.
~Arrange the vegetable on the grill, turning two or three times and brushing them with ½ cup od the olive oil, until tender crisp when pierced, 10 to 12 minutes. Remove from the grill and let cool. Cut into bite size pieces.
~Meanwhile, in a large serving bowl, stir or whisk together the remaining ¼ cup olive oil, the tomato, vinegar, garlic, the 1 teaspoon salt, the pepper, and the basil. Add the vegetables to the tomato mixture and toss gently to combine. Serve at room temperature.
SERVES 6

I serve this along with brown rice. It is the perfect summer dish, so light and healthy!

Enjoy!!!

Snack Attack

Shamrock Shakeology Beats Shamrock Shake from Mcdonalds!

Darren's favorite Chicken Chili!

My husband is always bugging me about making his favorite chicken chili.   I don't mind making this one because it's VERY healthy and SUPER delicious!

Here is a fabulous recipe for a healthy chicken chili from my FAVORITE cook Ina Garten:

Ingredients

·      4 cups chopped yellow onions (3 onions)

·      1/8 cup good olive oil, plus extra for chicken

·      1/8 cup minced garlic (2 cloves)

·      2 red bell peppers, cored, seeded, and large-diced

·      2 yellow bell peppers, cored, seeded, and large-diced

·      1 teaspoon chili powder

·      1 teaspoon ground cumin

·      1/4 teaspoon dried red pepper flakes, or to taste

·      1/4 teaspoon cayenne pepper, or to taste

·      2 teaspoons kosher salt, plus more for chicken

·      2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained

·      1/4 cup minced fresh basil leaves

·      4 split chicken breasts, bone in, skin on

·      Freshly ground black pepper

For serving:

·      Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Jen