Wednesday, June 20, 2012

Meatless Monday on a Tuesday

So I was too busy to cook Monday and did our Meatless day on Tuesday...shoot me.

Ratatouille is a French dish that is stewed veggies that I twisted up oven roasted instead.  Traditionally it is served over bread or some protein like fish.  I opted to serve it over cooked Bulgar wheat keeping with the whole healthy meatless theme.  The nice thing about ratatouille is that there is no recipe Per Se rather you  grab what ever veggies are looking good that day in the groc and go from there.  I am certain I have some French Grandmother wagging her finger at me for what I did but what the heck...it's tasty and it quite yummy

To ensure your veggies all cook evenly cut them about the same size, here I opted for about a 1 inch dice.

Bulgar wheat falls in the stupid easy category of prep.  1 cup of the Bulgar wheat in a bowl.  Add 1 3/4 c boiling water or stock.  Season with salt and pepper to taste. Cover and let set 15 minutes.  Fluff with fork to serve.
Oven Roasted Ratatouille

  • 1 medium eggplant diced
  • 6 Roma tomatoes diced
  • 1 red bell pepper
  • 2 medium zucchini diced
  • 1 Crookneck squash diced
  • 1 medium sweet onion diced
  • salt 
  • pepper
  • 2 t thyme
  • 2 4 olive oil
Add diced veggies to bowl.  Toss with thyme and olive oil and spread on baking sheet.  Season with salt and pepper.  Bake in 425F oven 40-45 minutes until veggies are starting to turn golden brown.  (If your oven has convection cycle use 400F and bake 30-35 minutes until veggies turn golden brown).

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