with Creamy Polenta
Chef Jonathan Collins is a well-known TV chef but he is also a Le Cordon Bleu graduate who has cooked for presidents, prime ministers, celebrities and even royalty. Enjoy his fresh recipe in your home!
Total Time: 60 min Serves 4-6
4 - Ontario greenhouse on-the-vine tomatoes – cored, quartered lengthways and sliced into large dice
1- yellow onion – trimmed, peeled, quartered lengthways, and sliced into large dice
1 each - red, yellow, orange Ontario greenhouse bell pepper - slice sides close to stem, remove ribs, and sliced into large dice
1 - eggplant – trimmed, quartered lengthways and sliced into large dice
1- green zucchini – trimmed, quartered lengthways and sliced into large dice
1 - yellow zucchini – trimmed, quartered lengthways, and sliced into large dice
8- garlic cloves – trimmed, peeled, sliced in half and finely sliced
3 - fresh bay leaves
2 tsp (10 mL) - herbes de provence
1/4 cup (60 mL) - extra virgin olive oil – plus more for garnish
3 - stems fresh basil – rinsed, and leaves stripped, plus more for garnish
3 - stems fresh italian flat-leaf parsley – leaves stripped, plus more
for garnish garnish with parmesan cheese – finely grated flaked sea
salt and fresh ground black pepper to taste
Position rack in the center of the oven, preheat to 350°F (180°C). Preheat a heavy-bottom or cast-iron pan over medium-high heat, add olive oil. Add onion, garlic, bay leaves, and herbes de Provence, stir to combine, season with salt and pepper.
Add tomatoes, pepper, eggplant, and zucchini, fold to combine, season with salt and pepper.
Place in the oven uncovered, roast for 45-60 minutes stirring occasionally until vegetables are desired consistency.
Remove bay leaves, add basil and parsley, fold together gently, check seasoning.
Serve ratatouille on a portion of polenta (cook polenta according to package instructions), garnish with olive oil, topped with finely grated Parmesan cheese.