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Remember when I said this was the kitchen gadget that would make your life easier? Well I’ve found an even better one.
Let’s just say my knife cut skills are not the best — Chef Anne on the Food Network would scold me like I’m one of her Worst Cooks. Because of this, the amount of chopping a recipe calls for will most likely make it a winner or loser in my book…
Until today. Meet my latest and greatest kitchen gadget: my mandolin. Now I can tackle any recipe — no matter how much slicing and dicing they throw at me.
So for this edition of weeknight meals, I decided to make the first recipe I thought of that usually takes a great deal of chopping: Ratatouille. However, as I know Jake‘s belly could never be filled with mere vegetables, I’m serving grilled chicken with this recipe for ratatouille and Brie.
Just take a look at those results! 1/4 inch cuts? No problem! With just a twist of a dial on my mandolin, swipe, swipe, and it’s done!
Here’s what you’ll need:
- For the Ratatouille: 1 zucchini, 1 yellow squash, 1 eggplant, 2 plum tomatoes, 1 log of Brie, thyme, and olive oil.
- The rest: chicken breasts, salt, pepper
- Peel and dice eggplant in 1/2 inch pieces.
- Put some olive oil in a pan on medium heat, and sauté eggplant pieces for 2 – 3 minutes.
- Place them on a paper towel to drain, then add them to the dish you’ll build your Ratatouille in.
- Preheat oven to 375 degrees.
- Chop up your zucchini, squash, and tomatoes into 1/4 inch slices. (This is where your mandolin will come in handy)
- Slice Brie into 1/4 inch slices.
- Take pieces of sliced squash, zucchini, brie, then tomato, and lay them in a shingle pattern — working your way from the outside to the inside of the dish until you reach the middle.
- Drizzle olive oil and sprinkle some thyme over your Ratatouille, then place it in the oven for 15 – 20 minutes, or until cheese is bubbly.
- While your ratatouille is baking, go ahead and cook your chicken on a grill pan (or cook it anyway you like).
All that’s left to do is plate your chicken and scoop out a heaping helping of that ratatouille for yourself! I’m a dessert girl, so anytime I can sneak vegetables onto my dinner plate and like it is a success.
Mandonlin recipes seem to make healthy cooking easier. I have this plan to make all kinds of vegetable chips as better snack alternatives — so keep an eye out for those!