Adapted from Chef Phillipe Piel, Ici Urban Bistro
Ingredients
Ratatouille
1 onion
1 tbsp virgin olive oil
4 garlic cloves
2 red bell peppers
2 zucchini
2 yellow zucchini
3 heirloom tomatoes, seedless
1 bay leaf
4 thyme stems
handful of fresh chopped basil
Salt and pepper to taste
Pesto Vinaigrette
1 cup of fresh basil
1 garlic clove
1 tbsp of parmesan cheese
1 tbsp of pine nuts
3 tbsp of red wine vinegar (original calls for 1 1/2 tbsp)
1/2 cup of virgin olive oil
Garnish
1 cup of baby arugula
1 Rosemary bread
For the ratatouille:
1. Dice all vegetables to about the same size.
2. Heat olive oil in stainless steel pan
3. Add eggplant, brown
4. Add onions and bell peppers, brown
5. Add diced tomatoes
6. Add thyme and bay leaf
7. Reduce heat, let simmer for about 30 minutes
8. Add zucchini and chopped basil
9. Cook for a few more minutes
10. Add salt and pepper to taste
For pesto vinaigrette:
Blend all ingredients in a food processor.
Salt and pepper to taste (I had to play with this a little to get it to my liking. You should feel free to add and subtract based on your liking.)
Toast bread; serve ratatouille on top with fresh goat cheese. I bought the Allegheny Chevre from a Maryland farm called, Firefly Farms. Check out the goats. They are the cutest!
