Serves: 4
Ingredients:
- 3 zucchini, large dice
- 1 eggplant, large dice
- 8 oz. portobello mushrooms, thickly sliced (optional)
- 2-3 cloves of garlic, minced
- 8 oz. marinara sauce (homemade or Rao’s)
- 16 oz. cooked grilled chicken, cut into bite size pieces
- 4 oz. pecorino cheese, grated
- 2 tbs extra-virgin olive oil
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 cup basil or Italian parsley, chopped
Directions:
- Preheat the oven to 375 degrees.
- Toss the vegetables with the olive oil, garlic, salt and pepper, and arrange on a baking sheet with parchment paper. You may need two baking sheets if you can’t lay the vegetables out in a single layer.
- Roast the vegetables for 15-20 minutes, turning halfway.
- Meanwhile, prepare or heat the marinara sauce and cut the chicken.
- Place the roasted vegetables in a bowl, top with the marinara sauce, chicken, herbs, and pecorino cheese.