Prosciutto wrapped chicken with a tomato zucchini gratin

When I browse through my cooking magazines and books, I like to look for recipes that make an ideal vegetarian main, but can also be a tasty side dish for my meateater husband.
Gratins fit the bill quite nicely. They are usually an excellent way of serving many vegetables, easily portable for potlucks and just look dang pretty when they come out of the oven. All bubbly goodness...
Tonight's dinner is a wonderful example of where me and my husband both win :)

Tomato and Zucchini gratin

• 1 onion thinly sliced


• 1 Tbsp of thyme


• 1 zucchini thinly sliced


• 4 roma tomatoes


• 1/4 freshly grated parmesan cheese


• salt and pepper to taste


• 2 Tbsp of olive oil
  

1. Thinly slice tomatoes and place on a dish to allow any juices to drain.


2. In a large skillet, heat 1 Tbsp of olive oil. Slowly cook the onions until they become soft and light brown, 20 minutes. You want them to be golden and not burnt. Doing this allows the onions to be come sweet and soft.


3. Meanwhile, in a bowl toss zucchini with 1/2 the thyme and season with salt and pepper and remaining oil.


4. In gratin dish (or ramekin if you want to serve individual gratins) place onions. Top with remaining thyme


5. Add a row of sliced tomatoes. Sprinkle some parmesan cheese and place a row of zucchini on top. Repeat until gratin is filled.


6. Top gratin with remaining cheese


7. Bake at 375 C for 60-70 min, until golden brown.

Spinach and Basil Pesto

• 1 cup of chopped baby spinach


• 1 cup of chopped basil leaves


• zest of 1 lemon


• juice of half a lemon


• 1 garlic clove minced


• 1/2 cup of olive oil


• 1/4 cup of toasted pine nuts


• 1/4 roasted pine nuts
  

1. In your food processor, add basil, spinach, lemon zest and juice, garlic and pine nuts.


2. Start blending and slowly add olive oil. Blend until smooth. Stopping and scrapping down sides if necessary.


3. Scoop out pesto into a bowl and add parmesan cheese. Stir until blended.

I used this pesto with some fun looking pasta which name escapes me at the moment :)

Prosciutto wrapped Chicken stuffed with goat cheese and rosemary

• 2 pieces of chicken (I used thighs)


• 2 Tbsp of goat cheese


• 1 Tbsp of freshly chopped rosemary


• 1 Tbsp of Dijon Mustard


• 1/2 Tbsp of olive oil


• 2 thin slices of prosciutto


• salt and pepper to taste

1. 1. Lay our your chicken thighs. It's easier to stuff the inside of the thigh and wrap around than vice versa. Place 1 Tbsp of goat cheese and half of the rosemary inside. Fold the chicken



2. 2. Rub the outside of the meat with Dijon mustard and sprinkle salt and pepper on both sides



3. 3. Wrap the prosciutto around your chicken bundle.




4. Place bundle seam down on your tray.



5. Pour oil over bundles. This will give it a nice crispy coating
   


6. Bake at 400 C for 20 minutes. To make sure chicken is done, gently prick to see if juices run clear

For extra points I added a little roasted red pepper sauce. Silly easy to do. Just get a jar of roasted red peppers. Take a couple of peppers and their oil and puree (this is where a handy Magic Bullet :) )