|2 servings||calories per servings 500||protein serving 11 g||carbs per serving 53 g||total fat per serving 28 g|
This recipe is a streamlined version of the Provencal favorite, ratatouille, in which the bounty of the garden joins in a chorus of delicious, colorful goodness. Southern France produces the much of the same seasonal veggie abundance beloved in the southern United States - eggplant, zucchini, sweet peppers, and luscious tomatoes - and when simmered together, their flavors meld in the dreamiest way—greater (and tastier!) than the sum of their parts. Crisp toasted bread is the perfect vehicle for every last drop, and a fresh salad dressed in mustard vinaigrette cuts the richness for a simple, satisfying, summery meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||9 g|
MISE EN PLACE
Heat oven to 350° F.
• Quarter eggplant lengthwise. Slice crosswise.
• Quarter zucchini lengthwise. Slice crosswise.
• Slice tomato crosswise. Cut 2 center slices into triangles. Coarsely chop remaining slices, reserving juices.
• Discard pepper stems and seeds. Chop flesh.
• Slice green onion, keeping white and green parts separate.
• Peel and chop garlic.
• Pick and chop parsley leaves.
• Discard any tough greens stems.
• Arrange bread on a baking sheet. Drizzle with 1 teaspoon olive oil.
• Bake in oven until toasted, 10-12 minutes.
• Place a large sauté pan oven medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add eggplant in a single layer. Cook without disturbing until lightly browned on bottom, about 1 minute.
• Toss well. Add garlic. Cook, stirring, until fragrant, about 1 minute more.
Add 1 teaspoon olive oil, zucchini, peppers and onion whites. Cook until onion begins to turn translucent, about 1 minute more.
• Add chopped tomato, Italian herb, 1/4 cup water and 1/4 teaspoon kosher salt.
• When mixture begins to boil, toss well. Reduce heat. Simmer until vegetables are tender, about 5 minutes.
While ratatouille simmers:
• In a large bowl, whisk together mustard, honey, 2 teaspoons olive oil and 1/4 teaspoon kosher salt.
• Toss in greens and tomato slices.
Remove ratatouille from heat. Stir in onion greens, most of parsley and 1/4 teaspoon kosher salt. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Divide toast between 2 plates.
• Top with ratatouille. Garnish with remaining parsley.
• Serve with salad, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...