Ratatouille & Chicken

This is easy and, if you take a little time to prep, it's super fast!  This is basically the same thing as my Ratatouille Pasta... just without the pasta.  We served some bread (for the kiddo) and a nice spinach salad.

This part can be done the night before:
1 Zucchini, chopped
1 White Onion, diced
1 Red Pepper, chopped
5-6 mushrooms, sliced
1 Eggplant, peeled & chopped into 1" pieces

Drizzle a pan with olive oil and saute each vegetable, in order (order doesn't matter except leave the eggplant for last because it can kind of gunk up your pan).

The reason I do one after the other is that I can be cooking the zucchini while I'm chopping the onion, get it?  It also helps to do it in batches because the things cook really well (nice caramelization) instead of just wilting/steaming the way they do if you crowd the pan.

Into each veggie, throw a pinch of Thyme, some smashed garlic and some salt/pepper.  A little crushed red pepper is nice too, if you can sneak it past your kids.

If you're doing this as prep for later, pop it into a container and toss it in the fridge.  It'll be fine for a few days.   If you're doing it now, just set it aside for a sec and start on the stuff below.

Later::
2-3 boneless skinless chicken breasts
Goat Cheese (1 sm log)
1 can diced tomatoes (drained)
1 can sliced black olives (drained)

Chop the chicken into 1" chunks and toss onto a rimmed baking sheet with plenty of olive oil, salt & pepper.  Roast at 400 for 10 minutes.  Add all the sauteed veggies along with everything EXCEPT the goat cheese.

Roast the whole thing at 400 for 30 minutes but pull it out and toss it all around every 10 minutes.  The moisture will all evaporate and it'll all get yummy & caramelized. 

Serve in shallow bowls with a good knob of the goat cheese plopped on top.  If you want to class it up, a sprig of fresh thyme is lovely. 

Enjoy!!