Ratatouille chicken
Trim the courgette and slice it diagonally, then trim the aubergine and slice it into rounds. Halve, deseed and chop the pepper into chunky pieces.
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Cooking tools:
- Griddle
- Chef's knife
- Cutting board
- Pastry brush
- Tongs
- Spatula
- Saucepan
- Stove
Ingredients
- 1 courgette
- 1 small aubergine
- 1 large red pepper
- 1 red onion
- 3-4 tbsp olive oil, plus extra-virgin olive oil for drizzling
- 2 skinless chicken breasts
- 150g Pomodorino or cherry tomatoes, halved
- a pinch of sugar and dried chilli flakes
- a pinch of dried chilli flakes
- a large handful of basil leaves, torn
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