Ratatouille With Watercress Vinaigrette
Chef Matthew McClure at Ashley's at the Capital Hotel visited the Garden Home Retreat in late summer when the vegetable garden was loaded with warm season favorites such as squash, peppers and eggplant. It was the ideal time for him to share his recipe for Ratatouille. Matthew gave his recipe a little twist by adding a zesty watercress vinaigrette.
- 1 1/4 cup olive oil
- 2 cloves garlic, chopped
- 1 red onions, diced
- 2 red bell pepper, diced
- 1 zucchini, diced
- 1 summer squash, diced
- 1 eggplant, diced
- 1/4 cup tomato paste
- 1 clove garlic, minced
- 1/3 cup watercress, chopped
- 2 tbsp. parsley
- 1 tbsp. scallion whites, chopped
- 1 sprig tarragon, chopped
- juice of 1/2 lemons
- salt to taste
Pan sear the eggplant until soft and set aside.
Sauté the garlic, peppers and onion in olive oil in a large skillet. Cook until softened.
Next and the zucchini and squash until soft.
Add finally drop the eggplant back in to the mixture.
Fold in the tomato paste, and cook at a low temp for 5-10 more minutes
Finish with the basil and salt and pepper to season.
Set aside and prepare the vinaigrette.
Place all the vinaigrette ingredients, except the lemon juice, in a blender and pulse until fine, but not pureed.
Season with salt and lemon juice.
Drizzle the vinaigrette over the ratatouille and serve. It's delicious with pasta, crusty bread or your favorite meat.
Recipe provided by Matthew McClure Ashley's at the Capital Hotel.
Time to prepare: 15 minutes.
This recipe is vegetarian.
Serves 2 - 3.