Summer flavors from France
Ratatouille is a traditional dish from southern France and full of summer flavors!
Ratatouille combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic, and herbs – all slowly simmered in olive oil. It can be served hot, cold, or at room temperature, either as a main dish, side dish, or appetizer with bread or crackers.
Here we pair it with Colorado quinoa and lentils to make this dish a summer favorite. Add a grilled piece of wild fish for a special occasion, but you can also enjoy this dish meatless.
Ingredients
- 1/2 cup lentils
- 1/2 cup quinoa
- 2 cups water
- 2 medium-sized summer squash, sliced in thin rounds
- 2 medium-sized eggplant, sliced in thin rounds
- 2 red Corno de Torio peppers, sliced in thin strips
- 2 medium-sized onions, sliced in thin rounds
- 5 medium-sized tomatoes, sliced in thin rounds
- 10 garlic cloves, minced
- 4 sprigs fresh rosemary, chopped
- 1 bunch fresh oregano, chopped
- 10 Tbsp plus 2 tsp olive oil
- Salt and pepper to taste
Pueblo Pesto
- 3 garlic cloves, minced
- Handful basil leaves
- 3/4 cup olive oil
- Chile flakes to taste
- Salt to taste
Directions
Ratatouille:
- With a mandolin slicer or sharp knife, slice all vegetables. Add all ingredients with olive oil, herbs, and peppers into a cast iron skillet with lid and slow roast for 1.5 hours at 275F.
- Add the lentils to a small sauce pan, then add the quinoa to a separate sauce pan.
- Split the water between the two sauce pans and cook over medium heat until quinoa is fluffy, and lentils are el dente.
- Add 1 teaspoon of olive oil and a pinch each of salt and pepper to the quinoa and lentils.
Pueblo Pesto:
- In a food processor, add all of the Pueblo Pesto ingredients and pulse until smooth. Adjust the seasoning to your preference.
- When the ratatouille is cooked all the way through, top with the Pueblo Pesto and serve warm with the lentils and quinoa.
*This recipe can be made: Vegan, Gluten-free, Dairy-free, or Nut-free.
This recipe was inspired by the Venetucci Farm in Colorado Springs. To learn about the impact of this farm on sport nutrition graduate students visit: www.uccs.edu/swell.
Photo credit: Nanna L. Meyer
