The recipe is from one of my favorite cookbooks "Simple Suppers" by Moosewood Restaurants. The recipe it is vegan, but we like to top ours with Paremsiano Regiano {we have to make sure that the girls get their calcium}. This recipe is as simple as it gets - all you need to do is roughly chop the vegetables.
Roasted Ratatouille by Moosewood Restaurant in "Simple Suppers"
1 eggplant - peeled, cut into 1" pieces
3 onions - cut into chunks
6 cloves of garlic coarsely chopped
2 peppers [I like red}
2 tomatoes
1-2 zucchinis {the recipe uses one - I like to use one green, and one yellow}
1/3 C Olive Oil
Salt, Pepper to taste
Basil - chopped about a handful or more
- Preheat oven to 450 F
- Toss chopped vegetables into a large bowl, and mix with olive oil as well as a teaspoon of salt
- Pour vegetable mixture into a baking pan; put into the preheated oven
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- Bake for another 20 minutes, toss them around again and bake for another 5 - 10 minutes until done
- Toss it with the chopped fresh basil once it is out of the oven and a little cooled off
- Adjust salt and pepper to taste.
Basic Polenta
One quart of chicken or vegetable broth {I use whatever is left in the cupboard :)} - total of 4 cups
1-1/2 Cups of Polenta (Corn Grits)
Paremsiano Regiano rind - Optional
1/2 C grated Parmesiano Regino - Optional
Salt to taste
1. Bring broth and rind of Parmesiano Reginao - if using - to a slow simmer
2. Slowly pour in polenta meal - while constantly stirring with a wooden spoon
3. Turn down heat - be careful not to burn yourself - and continue to stir the polenta until it has the
desired consistency {it takes about 20 minutes or so}. Be sure to continue stirring to make sure that
polenta does not get lumpy
4. Remove from heat and stir in - if using - the grated parmesiano regiano. [I think it gives it a great
additional flavor and - of course - packs a lot of additional calcium for the girls}
5. Add salt to taste
To serve spoon Polenta onto a plate, top with roasted ratatouille and additional Parmesiano Regiano.