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Ratatouille Verde with Basil Gremolata and Polenta

Ratatouille Verde

with Basil Gremolata and Polenta

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The classic gremolata packs a lot of flavor into very little space with nuts, citrus zest, and fresh herbs. Instead of finely chopping everything, you could use a food processor– just pulse the nuts and seeds first, and then add everything else. Ratatouille, which means “to stir,” is a Provencal country recipe. All of the ingredients are added in an order which allows their best qualities to shine, so season with a bit of salt at every step.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
550
FAT
27g
CARBOHYDRATES
69g
PROTEIN
19g

MAIN INGREDIENTS

  1. 8 oz almond milk
  2. 8 oz zucchini
  3. 5 oz asparagus
  4. 1 shallot
  5. 2 garlic cloves
  6. ¾ cup polenta
  7. 2 tbsp vegan parmesan
  8. 1 tbsp nutritional yeast
  9. Fresh basil
  10. 3 tbsp pumpkin seeds
  11. 2 tbsp pecans
  12. 1 lemon
  13. 5 oz baby spinach
  14. 2 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Tree nuts

TOOLS

  • Medium saucepan
  • Whisk
  • Large pot

INSTRUCTIONS

1
Simmer the milk
Simmer the milk
Rinse and dry the produce. Place a medium saucepan over medium-high heat and add the almond milk, 2 cups of water, and a pinch of salt and pepper. Bring liquid to a simmer while you move to Step 2.
2
Prepare the vegetables
Prepare the vegetables
Trim and chop the zucchini into cubes. Trim about an inch off the bottom of the asparagus and cut the remaining stalks into 1 inch pieces. Peel and mince the shallot. Mince the garlic.
3
Make the polenta
Make the polenta
Slowly add the polenta to the simmering almond milk while whisking continuously. Reduce the heat to low and whisk frequently until it begins to thicken, about 10 to 12 minutes. Once thickened, stir in the vegan parmesan and nutritional yeast. This process can take up to 30 minutes on low heat.
4
Make the gremolata
Make the gremolata
Finely chop the basil leaves and add to a medium bowl. Finely chop the pumpkin seeds and pecans add to the same bowl. Zest the lemon. Add the lemon zest, half the minced garlic, 1 tbsp olive oil and a pinch of salt and pepper to the bowl and stir with a spoon.
5
Make the ratatouille
Make the ratatouille
Place a large pot over medium high heat and add 1 tbsp olive oil. Add the zucchini and cook until browned in places, about 3 to 4 minutes. Add the remaining minced garlic, shallot, and a sprinkle of salt and pepper and cook until garlic is fragrant, about 1 minute. Add the asparagus and baby spinach and cook until bright green and tender, about 3 to 5 minutes.
6
Finishing touches
Finishing touches
Cut the lemon into wedges. To serve, spoon the creamy polenta into shallow bowls and top with the ratatouille verde. Pass the lemon wedges and basil gremolata around the table.