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!
Recipe Yield: 4-6 Servings | Total Time: 60 Min.
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
¼ 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.