Barb's Birthday Ratatouille
Friday we gathered to celebrate Barb's birthday and have a "Chopped" style dinner party - the challenge - create a main dish from our Half Pint Farm CSA. It was an easy bag - baby eggplant, onions & shallots, garlic, baby squash, cherry tomatoes, three colors of potatoes, radishes, assorted herbs including rosemary, and greens and microgreens. The dish
Ratatouille over Roasted Potatoes
Preheat the oven to 425 degrees:
Chop the potatoes and toss with salt, pepper, rosemary and olive oil. Roast in the oven.
In a dutch oven or large skillet, cook the vegetables in this order, seasoning as you go along:
Saute onions and shallots.
When translucent and turning golden, add
Chopped celery, carrots and cherry tomatoes
(okay, we cheated, the tomatoes were so beautiful we used a quart of canned tomatoes and saved the cherry tomatoes to eat out of hand).
When the vegetables are glazed and no longer crisp add: sliced baby eggplant and squash.
Add some dried herbs and wine and simmer until ready (or you have finished the first wine).
Add olive oil and chopped fresh herbs and serve with the roasted potatoes and a green salad with vinaigrette.
Happy Birthday Barb. (With thanks to Melissa from flying in from Colorado WITH A BIRTHDAY CAKE)
Friday we gathered to celebrate Barb's birthday and have a "Chopped" style dinner party - the challenge - create a main dish from our Half Pint Farm CSA. It was an easy bag - baby eggplant, onions & shallots, garlic, baby squash, cherry tomatoes, three colors of potatoes, radishes, assorted herbs including rosemary, and greens and microgreens. The dish
Ratatouille over Roasted Potatoes
Preheat the oven to 425 degrees:
Chop the potatoes and toss with salt, pepper, rosemary and olive oil. Roast in the oven.
In a dutch oven or large skillet, cook the vegetables in this order, seasoning as you go along:
Saute onions and shallots.
When translucent and turning golden, add
Chopped celery, carrots and cherry tomatoes
(okay, we cheated, the tomatoes were so beautiful we used a quart of canned tomatoes and saved the cherry tomatoes to eat out of hand).
When the vegetables are glazed and no longer crisp add: sliced baby eggplant and squash.
Add some dried herbs and wine and simmer until ready (or you have finished the first wine).
Add olive oil and chopped fresh herbs and serve with the roasted potatoes and a green salad with vinaigrette.
Happy Birthday Barb. (With thanks to Melissa from flying in from Colorado WITH A BIRTHDAY CAKE)
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