Ratatouille with Ramen
It happens every time I go to the farmers market. I see all the beautiful vegetables and end up going hog wild. The prices are amazing - which leads to a counter-top full of vegetables that no one can reasonably use before the next visit to the market! It's an obsession!
To scale down my vegetable "situation", I turned to a favorite comfort food, Ratatouille. I didn't have green pepper (a staple in the dish) so I improvised. If you have one, chop it up and throw it in - knock yourself out.
What you need:
To scale down my vegetable "situation", I turned to a favorite comfort food, Ratatouille. I didn't have green pepper (a staple in the dish) so I improvised. If you have one, chop it up and throw it in - knock yourself out.
What you need:
- 2 tsp olive oil
- 1 clove garlic (a BIG ONE)
- 1/2 large onion, diced
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 large tomato, diced
- 2 tbsp fresh chopped parsley (not pictured)
- Salt
- Pepper
- Crushed red pepper flake
- Juice of 1/2 lemon
- 3 oz Ramen noodles
- Optional - Fresh grated Parmesan (however much you like)
What you'll do:
- In a large skillet, heat olive oil over medium heat. Add onions. Cook for 2 minutes. Add garlic, cook for 4 more minutes, stirring often (be careful that the garlic doesn't burn).
- Add eggplant, zucchini, and squash. Cover and cook (stirring occasionally) for another 10 minutes.
- Add tomatoes, parsley, lemon juice and red pepper flake. Cover and cook over LOW heat about 15 minutes.
- Take off heat, set aside.
- Bring 6 cups water to boil in a large saucepan - season the water with 1 tsp salt.
- Add Ramen noodles to boiling water. Cook, stirring often, for 4 minutes (or according to package directions).
- Drain noodles, add to Ratatouille.
- Plate, and grate some fresh Parmesan over the top.
This dish is satisfying, and hearty.... can be served with or without noodles, warm or cold!
Comments
Post a Comment