Roasted Ratatouille Pasta

By | September 3, 2017

Roasted Ratatouille Pasta

What I love about this roasted ratatouille's flavor is the subtle bite lent by the balsamic vinegar, which evokes eggplant caponata though the sharpness here is more mellow. It is irresistible. // alexandracooks.com

Last Friday, before heading out to see friends for a long weekend, I made the roasted ratatouille from my friend Gena Hamshaw’sFood52 Vegan. I chopped up every pepper, onion, eggplant, tomato, and zucchini I could find, threw them into my largest roasting pan, tossed them with olive oil, white balsamic vinegar, fresh thyme, and salt, and cooked them till they released their juices and melted into a stewy mix.

That evening, I tossed the ratatouille, as Gena suggests, with pasta, then packed up what remained for the road. My friends and I at the ratatouille all weekend, cold straight from the fridge for lunch, spread over grilled bread before dinner. What I love about this ratatouille’s flavor is the subtle bite lent by the balsamic vinegar, which evokes eggplant caponata though the sharpness here is more mellow. It is irresistible.

I wrote about this ratatouille over on Food52, but, as always, feel free to skip straight to the recipe: Roasted Ratatouille Pasta

PS: Here are two videos from my Instagram stories of the ratatouille-making process:

Ratatouille pasta:

Ratatouille toast:

(Why?)

Published at Fri, 01 Sep 2017 13:52:14 +0000

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