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Recipe: Grilled Chicken & Ratatouille with Brie

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My mandolin - the newest toy.

My mandolin – the newest toy.

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.

BAM! Those veggies never stood a chance.

BAM! Those veggies never stood a chance.

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!

It's not a traditional oval dish, but it's beautiful nonetheless.

It’s not a traditional oval dish, but it’s beautiful nonetheless.

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 sautΓ© 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 chickenΒ on a grill pan (or cook it anyway you like).
Serve up all your components on a plate, and there's dinner!

Serve up all your components on a plate, and there’s dinner!

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!

Happy eating!


One thought on “Recipe: Grilled Chicken & Ratatouille with Brie

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