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Mini Ratatouille with Sautéed Herb Chicken Tender and Basil Vinaigrette



½ cup olive oil
¼ cup onions, small dice
2 cloves garlic, chopped
4 red & green peppers, small dice
2 ½ cups eggplant, small dice
3 cups zucchini, small dice
2 cups tomatoes, small dice
2 cups summer squash, small dice
1 bu. basil, chopped
4 chicken tenders, sautéed diced
1 cup Wilson Farm basil vinaigrette
salt and pepper


Place in a heavy casserole or deep skillet, ½ cup olive oil, onions and garlic. Sauté until golden brown. Remove the onions and garlic and combine in layers with, green peppers, eggplant, zucchini, summer squash and tomatoes. Add to each layer, salt and pepper. Sprinkle top with olive oil. Simmer, covered, over very low heat 15 minutes then add chopped basil. Uncover and cool down. Serve at room temperature with the sautéed diced chicken tenders on top and sprinkled with basil vinaigrette.