Kaplan, Louisiana, United States
Ratatouille
Grilled polenta topped with oven-baked ratatouille, topped with balsamic vinaigrette
A Feast for the Eyes
Cajun cuisine has always been a love of mine, not just because it is delicious, but also because it takes the humblest ingredients and turns them into something spectacular. When I first heard about ratatouille, I loved it for the same reason - stewing vegetables and letting their natural flavors shine through was something I could absolutely get behind. Fast forward to this month when I saw the Disney animated movie by the same name, being advertised. And then I remembered how the star of the film elevated the meal into a fine-dining dish. Movie-goers may have not realized it at the time, but this particular recipe was actually copied from Thomas Keller's own. Keller, a favorite chef of mine, is world-renown for his culinary perspective and sensational dishes.
I'm no Thomas Keller, but I know good food when I see it. And this particular recipe is a feast for the eyes and stomach! It can be easily adapted to use the in-season produce you have at your disposal. It's also packed with healthy vegetables and savory herbs that take on an unmatched richness when prepared together. I'm going to watch the film with my kids again, and show them that food (and cooking) can be as fun as it is fulfilling. What films have inspired your appetite?
Ingredients
1 zucchini
4 tomatoes
1 yellow squash
1 sweet potato
2 TBS + 1 tsp olive oil
2 red bell peppers
2 cloves minced garlic
1 small onion, diced
1 12-15 oz can of peeled tomatoes
bay leaf
2 sprigs fresh thyme
1 tsp balsamic vinegar
Directions
- remove stems and seeds from bell peppers and roast using your preferred method to blister and remove the skin (I torch mine on my gas stove top, carefully turning with tongs until blackened, but you can roast in a 450 degree oven if you're working with electric appliances)
- sauté onion and 1 clove garlic in 1 TBS of the olive oil until softened, add canned tomatoes with juice, 1 sprig of the thyme (leaves removed), and the bay leaf
- reduce for 10 minutes, and then add the skinned, chopped peppers, season with salt & pepper to taste
- meanwhile heat oven to 400 degrees and spread the pepper and tomato mixture on the bottom of a glass casserole dish
- arrange thin slices of the zucchini, tomatoes, squash and sweet potato in an alternating, overlapping pattern - use a mandoline if you have one for consistency - every piece should be mostly covered by the next slice
- arrange thin slices of the zucchini, tomatoes, squash and sweet potato in an alternating, overlapping pattern - use a mandolin if you have one for consistency - every piece should be mostly covered by the next slice
- cover with foil and bake until tender - 1-2 hours depending on thickness
- drizzle with a simple vinaigrette made from the remaining oil, thyme, balsamic vinegar, salt and pepper - use a fork to whisk them together right before serving
- use the ratatouille to top pasta, rice, or my favorite - polenta - for a delicious dinner
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