Thursday, August 18, 2011

Ratatouille à la Bijou

Mary went to Root's the other day and brought me a small eggplant, a zucchini, a yellow bell pepper, a tomato and some mushrooms. As she unpacked her cheap finds, raving about the prices, I started cooking in my mind.
"So, what can you do with these veggies?"
"Only one thing. Ratatouille."
"Like the movie?"
"Yes, but without the rats."


So, that's what I treated myself to, while Husman took the family - all 11 of them, to the beach. Sorry guys, NOT interested. This time. Maybe when the weather is better, you know, when it's too damn cold to get in the water.

Ratatouille is a rustic Provençal stew made of summer vegetables; squash, eggplants, tomatoes, peppers, onions and garlic, usually. Here's my recipe:

1 large tomato, diced
1 large zucchini, diced
1 small eggplant, peeled, diced
1 bell pepper, red or yellow
1 large potato, peeled, diced
1 head of garlic, cloves all peeled but whole
olive oil
pesto sauce (jarred is good)
salt and pepper
grated Parmesan cheese



Set oven to 425. Mix vegetables with olive oil and pesto sauce, salt and pepper. Lay out in a shallow baking pan. Sprinkle a generous amount of Parmesan cheese over the top and roast for 30 minutes broiling the top for browning an extra five minutes or so.
That's it. Simple thing of delicious beauty.  Beats the taste of sand, any day of the week.

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