Ratattoulie, Vegetable Stew
Recipe: Serves 4 to 6 as a meal with crusty french baguette.
Bake at 400 degrees for 45 minutes
Prep time : 10 minutes
Ratatouille is a wonderful vegetable stew full of heart-healthy veggies. I used to make this on the stove top in a saute pan, but, I then discovered the art of roasting vegetables. Roasting vegetables maintains all the nutrients and provides a ton of intensified flavors! This makes for a great meal anytime of year. It is a perfect time for Estero, Fort Myers and Naples veggie lovers to visit The Farm and purchase all of these vegetables local and fresh every day!
I am now selling homemade guacamole to accompany Gloria's delicious salsa, I also have fresh tomato-basil bruschetta made with Scott's 20 year old Heirloom seeded tomatoes. You will find veggie and cheese and meat stuffed breads and quiches as well as many pestos and wonderful appetizer delights, along with my famous 3rd Generation Red Sauce!
Ratatouille recipe:
1 large sweet onion cut into large wedges
1 medium size eggplant, any of the varieties are fine. I like the Japanese eggplant, if you use them you will need 2.
1 large zucchini chopped in large chunks
1 large yellow squash chopped into large chunks
1 lb large mushrooms cut in half
1 red pepper cut into strips
1 green pepper cut into strips
2 large Heirloom tomatoes chopped and seeds drained off. cut into large pieces
10 cloves of garlic peeled and left whole or crushed with the side of a knife and your palm of your hand...this allows the garlic to release all its love and flavor.
1/4 c. olive oil plus
1c. crushed tomatoes
salt and pepper to taste along with 1/4 t. of each: dried oregano, basil and rosemary.
gremolata ( chopped herb condiment for garish and to finish a dish).
zest of half of a lemon with it's juice
3 T. each of FRESH chopped fine,, thyme, Italian parsley and basil put aside for garnish.
kosher salt and pepper to your taste. Start with about 1 t. salt and 1/2 t. pepper. Taste at end of roasting and add more to taste if you like.
1/4 c. aged balsamic vinegar
1/2 cup of fresh grated aged sharp provolone cheese or Asiago........Parmigiano Romano if you like is fine...but, I like a pungent flavor from the sharp provolone.
hot red pepper flakes to your liking
Directions:
Cut all veggies as large chunks, put all into a large stainless bowl and put the eggplant to the side in a separate bowl, salt the eggplant and let it rest for about 10 minutes.
Add the eggplant to the bowl of veggies.
Drizzle olive oil all over the bowl of vegetables, add all dried herbs, garlic and hot pepper flakes, garlic and crushed tomatoes. Your hands are your best tool, so dive in and massage all the vegetables well with the oil and herbs.......show it your love!
Roast in the oven at 400 degrees for 45 minutes, stirring twice during the cooking process. If it appears dry,,add extra olive oil...........it provides the lubricant for the veggies to become tender and very flavorful!
Remove from oven, add gremolata, serve and top with cheese of choice, extra red pepper and olive oil if you like along with a toasty, crunchy warm baguette ........you are now living a true Tuscan evening. If you want to beef this up, add at the end a can of drained cannelloni beans...........a perfect protein filler!
* Other Tips: if you like olives,,,add them. Add capers if you like. serve over rice, risotto, pasta, polenta, or serve with a large crusty chunk of bread!
ENJOY!
Nanette Lush
Cell 610.357.3878
Cell 610.357.3878
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