Friday, June 22, 2012

Summer (Cold) Ratatouille

Ratatouille is one of those dishes that I tend to forget about. Why I wonder? It's so wonderfully delicious and full of nutrient dense loveliness. Maybe it's just so that when I do remember, I'm wowed with the awesomeness of the flavors.

Well anyway, I just so happened to have all of these ingredients and with my new love for cold potatoes, especially in the heat of the summer, ratatouille seemed to like the perfect dish.



Summer (Cold) Ratatouille

1/2 lbs red fingerling potatoes
1 zucchini, chopped
1 yellow summer squash, chopped
2 scallions, diced
1 eggplant
1 tbls capers
Dash of thyme
Pinch of rosemary

Method:

Hours or the day before:

  • Boil the potatoes, allow to cool and place in the refrigerator
  • In a large skillet with a bit of extra virgin olive oil, cook up the zucchini, squash and onions. Allow to cool and place in the refrigerator
  • Bake the eggplant (slice in half lengthwise, score the flesh, drizzle olive oil on and back flesh side down at 400 degrees for about 20 min and face-up for about 10 minutes). Chop into pieces. Allow to cool and place in the refrigerator

Once all the items have been chilled:

Chop up the potatoes (skin on or off, I leave mine on), add to the zucchini, squash and onions and then add in the eggplant. Next, add in the capers and seasoning. Give it a healthy stir and place back into the refrigerator until you are ready to serve.

Serves ~4




Ratatouille can be prepared either hot or cold. I loved this method. Simply delicious.

Enjoy ;)

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