Roasted Vegetable Ratatouille with Polenta $10.95

Vegetarian - Gluten free

(44)
Roasted Vegetable Ratatouille with Polenta by Chef Prakash Niroula

Chef Prakash Niroula

Chef Prakash Niroula

• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu

Description

Living in the Northwest I'm lucky to have access to a variety of farm fresh vegetables and local produce and I try to make the most of it. My ratatouille is an ode to the region’s produce. I oven roast the vegetables before I add them to the thick tomato sauce.

When I make this for dinner with friends I serve it along with a side of polenta, flavored with full-bodied Tillamook sharp cheddar cheese, and sour cream.

Ingredients

ratatouille (eggplant, butternut squash, mushrooms, peppers, edamame, tomato, basil, onion, garlic, salt, pepper, colavita (olive-canola) oil), polenta (Tillamook cheddar cheese, corn meal, veg stock, half and half), sour cream

Reviews (9)

Donna H.

September 8, 2016

This is my new favorite. Edamame adds a nice crunch. Perfectly seasoned, lovely dish.

JP

Jon P.

August 16, 2016

Ratatouille was tasty with lots of vegetables. Polenta a tiche rich for my taste, but still good.

GE

Gayle E.

April 16, 2016

Absolutely the best ratatouille I've ever had.

BD

Britt D.

April 15, 2016

Another very yummy meal. Very full of flavor- vegetables done perfectly.

Joe C.

March 23, 2016

For just vegatables, I thought it was ok to share it as a side to my main meal. Was ok.

BS

Barbara S.

December 9, 2015

beautiful homestyle dinner

Eve M.

November 20, 2015

Very good

Tracy M.

November 4, 2015

So yummy! Each vegetable was cooked to perfection. Everything was so fresh and the flavor was amazing! Loved that it was served with polenta too!

Maren S.

July 22, 2014

The vegetable ratatouille was delicious!