Ratatouille Verde

with Basil Gremolata and Polenta

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.