Recipe: Seasonal Eats: Vegetable “Ratatouille”

This time of the year the chill is in the air and the need for comfort food never fails to satisfy our creaturely comforts.  This year’s harvest is abundant of cauliflower or Romesco broccoli.  With so many people increasingly aware of seasonal ingredients and quality produce, this is the perfect easy and flavorful recipe for vegetarian lovers and meat lovers alike.  Adjust portions to serve as a side or full entrée. 

Saffron59 “Ratatouille”

Click through for the recipe to this beautiful dish.

Recipe: Saffron 59  “Ratatouille” with lemongrass galangal broth

Estimated Time: 45 min – 1hr

Serves 8 guests as main entrée

Ingredients:

1 large onion, diced

1 tablespoon minced garlic

1 tablespoon minced ginger

1 red bell pepper diced

1 tablespoon curry powder

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon turmeric

1 pinch of cayenne

1 teaspoon chili paste in soybean oil

1 tablespoon tom yum paste

1 lb chopped tomatoes

2 cups vegetable broth

1 cauliflower, cut into small florets

 2 carrots peeled and sliced into ½ round

1 asian eggplants, cut into 1 inch cube

1 yellow squash, cut into 1 inch cube

Optional

1 teaspoon fish sauce

juice from half of lime

cilantro leaves for garnish

Instructions:

Sprinkle salt and pepper and olive oil on vegetable

Roast the vegetables separately at 400° for 30 min

Brown onions, garlic, and ginger, add dried spices and chilies

Add chopped tomatoes, vegetable broth, leave uncovered

Stir the bottom to prevent from scorching and let the broth cook for 10 minutes in medium flame

Take roasted vegetable, mix with broth, stir

Reduce heat, simmer until flavor have marinated and vegetable are cooked thoroughly

Apply seasoning with salt pepper, fish sauce (optional), lime juice

Garnish with cilantro leaves

*vegetables can be substituted with string beans, okra, and cabbage or any other seasonal produce