La Ratatouille

La ratatouille

Drop Line:

• Ratatouille with ricotta and halloumi; served with Quinoa tabouleh and side of hummus

Ingredients:

Blend of Seared and Roasted vegetables slightly baked into a tajine pot:

• Tomatoes
• Peppers
• Zucchini
• Eggplants
• Sunchokes
• Spinach
• Red pepper coulis (bottom of the dish)
• Ricotta
• Green Olives (Castelvetrano olives)
• Halloumi

Side of Quinoa Tabouleh:

• Quinoa

• Tomatoes
• Red Onions 
• Parsley
• Mint

• Side of Hummus (chick peas, chili flakes, dates, bay leaves, lemon juice, mint, salt, garlic,tahini)

Notes:

• Can be made vegan

What traditionally is a Ratatouille?

• The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew.

Allergies:

• Dairy

Mise:

• Fork and Knife