• Pan-Roasted Ratatouille With Risoni
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Pan-Roasted Ratatouille With Risoni

Pan-Roasted Ratatouille With Risoni

  1. 1 tbsp Shaved Parmesan Cheese
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 cup Risoni
  4. 1 Each Red Onions
  5. 1 Each Red Capsicums
  6. 1 Each Lebanese Eggplant
  7. 1 Clove Garlic
  8. 1 tsp Fennel Seeds
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 100 g Diced Tomatoes
  11. 1 Each Carrot
  12. 10 g Basil
  1. 2 tbsp Shaved Parmesan Cheese
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 1 cup Risoni
  4. 1 Each Red Onions
  5. 1 Each Red Capsicums
  6. 1 Each Lebanese Eggplant
  7. 1 Clove Garlic
  8. 1 tsp Fennel Seeds
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 200 g Diced Tomatoes
  11. 1 Each Carrot
  12. 20 g Basil
  1. 3 tbsp Shaved Parmesan Cheese
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 cup Risoni
  4. 2 Each Red Onions
  5. 2 Each Red Capsicums
  6. 2 Each Lebanese Eggplant
  7. 2 Clove Garlic
  8. 2 tsp Fennel Seeds
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 300 g Diced Tomatoes
  11. 2 Each Carrot
  12. 30 g Basil
  1. 4 tbsp Shaved Parmesan Cheese
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 2 cup Risoni
  4. 2 Each Red Onions
  5. 2 Each Red Capsicums
  6. 2 Each Lebanese Eggplant
  7. 2 Clove Garlic
  8. 2 tsp Fennel Seeds
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 400 g Diced Tomatoes
  11. 2 Each Carrot
  12. 40 g Basil
  1. 6 tbsp Shaved Parmesan Cheese
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 3 cup Risoni
  4. 3 Each Red Onions
  5. 3 Each Red Capsicums
  6. 3 Each Lebanese Eggplant
  7. 3 Clove Garlic
  8. 3 tsp Fennel Seeds
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 600 g Diced Tomatoes
  11. 3 Each Carrot
  12. 60 g Basil

Prep:

  1. Peel and crush garlic.
  2. Pop a pan of salted water on to boil.
  3. Wash and finely dice carrot.
  4. Peel, halve and slice onion.
  5. Wash and tear basil, leaving some aside for garnish.
  6. Wash and chop capsicum.
  7. Wash and chop eggplant.

Method:

  1. Transfer to a serving bowl with risoni and basil. Stir to combine. Serve with parmesan and scatter with basil.
  2. Add the remaining vegetables and diced tomato. Cook, stirring occasionally, for about 10 minutes, or until tender.
  3. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  4. Heat oil in a large, deep frying pan over a medium to high heat. Add onion, carrot and garlic. Cook, stirring occasionally until onions are soft. Add fennel seeds and cook, stirring for a further minute.
  5. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  6. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  7. Preheat the oven to 200°c (180°c fan-forced).
  8. Cook risoni in boiling salted water for 9 minutes until al dente. Drain.
  9. Wash and chop parsley.
  10. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  11. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  12. Cut lemon into wedges.
  13. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
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