Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 20 Mins
This is a little, well, BIG spin on the classic chicken and zucchini. I substituted chicken with lamb chops and added my twist on “Ratatouille” style zucchini. This dish looks complicated but is nothing of the sort. I love the color, savoriness and ease of the dish.
Ingredients
Adjust Servings
Instructions
- Preheat oven 350 degrees
- Slice zucchini, squash ,tomatoes and eggplant into even thin round slices
- Sauce- Heat olive oil in cast iron (oven safe) pan. Sauté garlic, onion and sweet peppers 5 mins, add crushed tomatoes, chicken broth, salt, pepper, basil and parsley. Stir ingredients. Turn off heat.
- Add sliced vegetables (in a pattern) on top of the sauce. Sprinkle sugar on top of vegetables. Cover with foil and bake for 50 minutes.
- Lamb-Place chops in a dish and add Worcestershire sauce a pinch of salt and spread brown sugar over the chops. Cover and refrigerate 30 minutes.
- Remove chops and pat dry. Heat cast iron pan (high heat) and add grapeseed oil. Sear chops 2 minutes on each side.
- Remove vegetable from oven and let cool 10-15 minutes. Plate vegetable and chops. Enjoy!!