Thursday, September 13, 2012


Ratatouille on top of Cauliflower Mash

Wikipedia describes this as "a traditional French Provencal stewed vegetable dish, originating in Nice... Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread).  Tomatoes are a key ingredient, with garlic, onions, courgette, aubergine, bell peppers, marjoram, and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence."

I didn't have all the traditional ingredients, but I had enough, so I created my own version of ratatouille.

1/2 red onion, sliced thinly
2 cloves garlic, crushed
1 zucchini, cubed
1 red bell pepper, diced
1 large roma tomato, diced
olive oil
1 bay leaf
1 teaspoon dried thyme
salt and pepper to taste

I cooked the onion and garlic together in about 2 tablespoons of olive olive in a large soup pot, while I sauteed the zucchini in a large pan.  Once the zucchini was lightly browned, I added it to the onion and garlic.

I then sauteed the red bell pepper with a little bit more olive oil, and once it was slightly softened, I added it to the rest of the vegetables. 

After stewing on medium low heat for about 15 minutes, I added the tomatoes and cooked for another 5-10 minutes. 

Meanwhile, I made cauliflower mash by steaming a whole head of cauliflower and blending it in a blender with a little bit of rice milk and earth balance "butter."  Also, I added one clove of garlic, but it was too much.  Next time, I probably wouldn't add that much garlic. 

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