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Ratatouille

Serves: 4
Ingredients
Onion, red, large 1 pc
Courgette 250 gm
Tomato 250 gm
Aubergine 150 gm
Sweet pepper (ideally two colours) 2 pc
Garlic 2 clove
Olive oil 2 tbsp
Balsamic vinegar 2 tbsp
Salt and pepper mix 2 tsp
Chicken breast ?llet (approx. 4 pc) 600 gm
Coarse sea salt 1 ½ tbsp
Black pepper ½ tsp
Butter for frying
Method
Pre-heat the oven to 175°C, preferably using the grill.
Cut the onion, courgette, tomato, aubergine and pepper into long, thick slices and chop the garlic.
Mix everything together in a roasting tin with the olive oil, balsamic vinegar and salt and pepper mix. Bake in the centre of the oven for 25 minutes.
Season the chicken with coarse sea salt and black pepper. Heat butter in a frying pan and brown the chicken breasts on both sides over high heat until golden.
Lay the chicken on the vegetables and put the tin back into the oven for a further 15 minutes or until the chicken is cooked in the middle.
Serve with rice or boiled potatoes.

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