Add these dishes to make a full meal:
A rotisserie chicken quickly transforms a classic Provençal side dish into a main course. A pleasing dinner when offered with a crusty loaf of bread and a glass of wine, it is also a great way to slip in different vegetables for the reluctant diner. I leave the skin on the eggplant for texture and color, and as a time-saving technique. This is wonderful served as is or over pasta.
Yield: 4 servings
1/2 tsp dried Italian herb seasoning, crumbled between the fingers
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil, divided
1 large onion, thinly sliced (about 1 cup)
1 small eggplant (about 8 ounces), with peel on and cut into 1/2-inch cubes (about 2 cups)
1 large red bell pepper, chopped (about 1 cup)
1 cup sliced mushrooms
1 Tbs jarred minced garlic
2 small zucchini, sliced 1/4-inch thick (about 1 cup)
2 cups bite-size chunks rotisserie chicken
1 (28 ounce) can diced tomatoes in juice
1 bay leaf
3 Tbs finely chopped flat-leaf (Italian) parsley
1/2 cup shredded Parmesan cheese (optional)
Stir the ingredients together in a small bowl and set aside.
Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the remaining 2 tablespoons of oil along with the eggplant, bell pepper, mushrooms, and garlic. Sprinkle with the spice blend and cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the zucchini and cook for 2 minutes, stirring frequently. Add the chicken and cook 2 more minutes, stirring frequently.
Add the tomatoes and bay leaf, and bring to a boil, stirring frequently. Turn the heat to low, cover, and simmer for 15 minutes, stirring frequently to prevent sticking. Remove from the heat and stir in the parsley. Remove the bay leaf and discard. Serve immediately, sprinkling cheese over each serving, if desired.
Serving Suggestion: This is a superb do-ahead dish. The flavors are even better the next day. Reheat in the microwave just until hot.
Serving Suggestion: If the weather is warm, treat yourself to leftovers as a nice cold salad.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright © 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.