RATATOUILLE
Nutritious eating is linked to seasonal food. Have your tomato in August, squashes in Fall, root vegetables in the Winter, and bring on the asparagus by Spring.
That being said, sometimes we get tired of the seasons offerings, and deviate. Eggplants, peppers and zucchini are vegetables I need to eat all year round, and they are available, though hardly local.
However, the flavors make a winters day a little warmer, and my disposition a lot sunnier.
Ratatouille is a dish from Provence, France, that can be served warm or cold, as a side or a main. My version is not the classic way. I like to roast the vegetables and toss it with a rosemary flavored tomato sauce. The vegetables keep their shape, and the entire dish can be kept for a few days. It can be served with roasted meats or served on toast points as an appetizer. As a main dish, I warm a baguette with a nice runny cheese, pour a crisp white wine, and savor the flavors from the South of France.
Sometimes we need to bend the rules!
RECIPE
Serves 4
1 large eggplant, cubed
salt
1 yellow pepper
1 red pepper
2 small zucchini, cubed
1/4 cup olive oil
1 tablespoon olive oil
2 red onion, sliced
14 ounces canned whole tomatoes
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1sprig of rosemary
salt and pepper to taste
Preheat oven to 450.
Place eggplant in a colander and salt the cubes. Allow to drain for 1/2 hour, and dry with paper towels.
Toss the zucchini with 2 tablespoon olive oil.
Place peppers and zucchini on a baking sheet and roast for 20 minutes.
Pull off the skins of the peppers, seed, and cut into strips. Place peppers and zucchini in a large bowl.
Toss the eggplant with remaining olive oil, place on a baking sheet and roast for 20 -25 minutes until easily pierced with the tip of a knife. Add to the bowl of vegetables. Season with salt and pepper.
Heat remaining olive oil in a sauce pan, and add onion until softened.
Add garlic ad red pepper for 1 minute.
Crush the tomatoes by hand and add with the rosemary and seasonings, to the pan, and simmer for 20 minutes.
Pour over the roasted vegetables and mix.
Serve warm or at room temperature.
That being said, sometimes we get tired of the seasons offerings, and deviate. Eggplants, peppers and zucchini are vegetables I need to eat all year round, and they are available, though hardly local.
However, the flavors make a winters day a little warmer, and my disposition a lot sunnier.
Ratatouille is a dish from Provence, France, that can be served warm or cold, as a side or a main. My version is not the classic way. I like to roast the vegetables and toss it with a rosemary flavored tomato sauce. The vegetables keep their shape, and the entire dish can be kept for a few days. It can be served with roasted meats or served on toast points as an appetizer. As a main dish, I warm a baguette with a nice runny cheese, pour a crisp white wine, and savor the flavors from the South of France.
Sometimes we need to bend the rules!
RECIPE
1 large eggplant, cubed
salt
1 yellow pepper
1 red pepper
2 small zucchini, cubed
1/4 cup olive oil
1 tablespoon olive oil
2 red onion, sliced
14 ounces canned whole tomatoes
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1sprig of rosemary
salt and pepper to taste
Preheat oven to 450.
Place eggplant in a colander and salt the cubes. Allow to drain for 1/2 hour, and dry with paper towels.
Toss the zucchini with 2 tablespoon olive oil.
Place peppers and zucchini on a baking sheet and roast for 20 minutes.
Pull off the skins of the peppers, seed, and cut into strips. Place peppers and zucchini in a large bowl.
Toss the eggplant with remaining olive oil, place on a baking sheet and roast for 20 -25 minutes until easily pierced with the tip of a knife. Add to the bowl of vegetables. Season with salt and pepper.
Heat remaining olive oil in a sauce pan, and add onion until softened.
Add garlic ad red pepper for 1 minute.
Crush the tomatoes by hand and add with the rosemary and seasonings, to the pan, and simmer for 20 minutes.
Pour over the roasted vegetables and mix.
Serve warm or at room temperature.
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