Well, my due date came and went and our little lady is still snug as a bug in there! I’m trying to keep myself busy, rest and not go too crazy, so I started cooking a little more which has been helping. I’ve never made ratatouille, but I had the most delicious version at Blue Sky Ranch and have always wanted to try and recreate it. My version was not nearly as delicious as the version they made, but it was still pretty good. One warning on the balsamic glaze… don’t take your eyes off it!! I had to make it twice because I burnt the crap out of it the first time by literally turning around for 2 minutes to chop some veggies, I turned back to the balsamic and I had a pan of black volcanic tar which totally stunk up the house. Second try I seriously babysat the vinegar and it was much better, phew. More advice, don’t pass on the grilled bread with olive oil! They had the same at Blue Sky and something about the combo of the veggies along with charred bread and olive oil is just so divine. Feel free to mix up the veggies (yellow squash would be a yummy edition in there). Enjoy!
First make the balsamic glaze (be careful not to burn it!!!) and set aside to cool, then chop your veggies, herbs and slice your bread for the grill.
Grill the veggies and bread so they have a nice char on the outside. Then mix the veggies with the fresh herbs, balsamic glaze and top with toasted pine nuts.
Serve with toasted grilled bread drizzled in olive oil. To fill up my hubby for dinner, I also served this with some wild rice and quinoa.
Delicious summer veggies mixed with fresh herbs, pine nuts & a balsamic glaze.
Ingredients
- 1/4 cup balsamic vinegar
- 1 red pepper
- 1 zucchini
- 1/3 large eggplant
- 1/3 onion
- handful fresh basil
- handful fresh parsley
- handful of pine nuts, toasted if preferred
- extra virgin olive oil
- small loaf of crusty whole wheat/grain bread
- optional: rice/quinoa
Instructions
- Add the balsamic to a small pan and bring to a simmer over medium heat. Lower heat and cook for 5-7 minutes until the sauce thickens into a syrup, then set aside.
- Chop your veggies and add to a large bowl, season with salt & pepper and let sit for 20-40 minutes. Drain off any liquid then head to the grill.
- Spray the grill or some tin foil with olive oil spray, then grill the veggies until softened and slightly charred.
- Chop the herbs, and slice the bread, then drizzle the bread with olive oil and grill for a minute or two.
- Toss the grilled veggies with the herbs, pine nuts and balsamic glaze.
- Enjoy with the bread and/or over rice/quinoa.
www.meatlessinthemountains.com
