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Grilled Zucchini Wrapped Ratatouille Couscous With A Salad Of Baby Arugula Recipe

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Servings: 4

Ingredients

Cost per serving $6.76 view details
  • 2 Tbsp. extra virgin olive oil
  • 1 c. chopped onion
  • 2 clv garlic, chopped
  • 1 pch saffron, (generous)
  • 2 x minced tomato
  • 1/4 c. cabernet sauvignon
  • 1 x salt and pepper, to season
  • 1 c. Israeli couscous
  • 2 c. vegetable stock, *see vegetable stock recipe
  • 1 sm diced zucchini
  • 1 sm diced red pepper
  • 1 sm diced green pepper
  • 1 sm diced eggplant Suggested Ingredients for Vegetable Stock extra virgin olive oil onion, minced celery, root, minced celery, stalks, minced fennel, minced carrot, minced peppercorns water, sufficient to cover Arugula Salad
  • 1/2 c. extra virgin extra virgin olive oil
  • 1 x chopped shallot
  • 2 x vine-on tomato, minced
  • 1/4 c. red wine vinegar
  • 1/4 c. cabernet sauvignon
  • 4 c. arugula
  • 1 c. adzuki beans, soaked, overnight
  • 2 c. vegetable stock salt, to taste Michael's Favourite Tomato Salad
  • 1 x vine-on tomato, thinly, sliced
  • 1 tsp extra virgin extra virgin olive oil
  • 1 tsp balsamic vinegar coarse sea salt black pepper, to taste
  • 1 c. arugula Eggplant Chips
  • 1 med sized eggplant, thinly, sliced
  • 1 Tbsp. extra virgin olive oil
  • 1 x salt and pepper, to taste

Directions

  1. In a saucepan over medium-low heat, saute/fry onion in 1 Tbsp. of olive. When softened, (approximately 5 min) add in chopped garlic and cook for 2 min more. Stir in wine, saffron threads, crushed tomatoes and simmer gently for 20 min to allow saffron to "bloom". Simmer till the mix thickens considerably. Season with salt and pepper to taste.
  2. In another saucepan bring vegetable stock and a healthy pinch of salt to a boil. Add in couscous and simmer till tender, approximately 15-20 min. Drain.
  3. In a large, heavy-bottomed skillet, saute/fry diced zucchini and season with salt. Transfer to a large bowl when tender. Continue cooking vegetables individually to retain their distinct flavours.
  4. Combine cooked couscous, sauteed vegetables, 1 c. of the tomato sauce in a large bowl, and season with salt and pepper to taste.
  5. Vegetable Stock:Stock is water which has been enriched by all the good things which have been cooked in it. The ingredients for a stock should always be fresh and flavourful: do not use the stockpot for foods which have been refrigerated too long and have lost their flavour. A stockpot isn't a receptacle for peelings, rather it's an important building block for soups, stews and sauces.
  6. When making vegetable stock, the goal is to draw maximum flavour from the vegetable. Use 1 1/2 to 2 times as much water as vegetable. Prepare vegetable as you would for eating: wash, scrape, and remove any bruised or possibly bad portions. Onions are the exception: their skins can be left on to give colour to the stock.
  7. Use savory vegetables in a stock - which is, vegetables which turn sweet when cooking: onions, leeks, fennel, carrots, parsnips, sweet potatoes. Stay away from vegetables such as eggplant and summer squash, that will only turn to mush when simmered in water. Also choose vegetables according to your purpose: turnips, cabbage, cauliflower and potatoes could be great in borsch, but could ruin a risotto.
  8. Always cut vegetables into 1-inch cubes. The smaller the vegetable, the quicker the cooking time, and therefore the fresher the stock.
  9. If a dark stock is desired for stews, vegetarian sauces etc, vegetables for the stock can be caramelized in a 350 F oven prior to simmering them in water. This method, however, will create a dark stock, that is more appropriate for hearty winter dishes.
  10. Don't season stock - it will be seasoned once incorporated into a soup, sauce, etc. and finally, start with a good, heavy bottomed stockpot.
  11. Suggested Ingredients for Vegetable Stock: Onions, celery root, celery stalks, fennel, carrot, should all be minced roughly the same size.
  12. Wash a leek leaf and lay flat on the counter. Fill with fresh herbs (such as thyme and parsley). Roll leaf lengthwise, and secure with kitchen string.
  13. In a large stockpot, heat extra virgin olive oil over medium-high heat. Add in onions and saute/fry till slightly softened. Combine remaining vegetables in the stockpot, stirring till vegetables are lightly browned.
  14. Add in sufficient cool water to cover vegetables by two inches.
  15. Add in Bouquet Garni to the stockpot. Cover partially and simmer stock gently for 20 min, then taste for flavour. Continue simmering if necessary.
  16. Strain stock through a chinois, and chill.
  17. Arugula Salad:Place adzuki beans in a bowl and cover with water, and leave to soak overnight. Drain.
  18. In a saucepan over medium heat, simmer beans with vegetable stock. When beans are tender (approximately 30 min) drain and set aside.
  19. Puree all ingredients till very smooth in a blender.
  20. Strain through a fine mesh strainer. Taste vinaigrette. If tomatoes are not fresh and sweet, vinaigrette may need to be sweetened with a healthy pinch of sugar. Set aside.
  21. Wash and spin arugula leaves and transfer to a bowl. Season leaves with salt before dressing salad.
  22. Michael's Favourite Tomato Salad:Fan sliced tomato across a serving plate.
  23. Drizzle with extra virgin olive oil and balsamic vinegar, season with coarse sea salt and a few twists of the pepper mill.
  24. Toss Arugula with vinaigrette, and place over sliced tomatoes.
  25. Eggplant Chips:Place sliced eggplant on a baking sheet lined with parchment paper.
  26. Brush with extra virgin olive oil, and season with salt and pepper.
  27. Bake in a 350 F oven for 15-20 min, till golden and crisp.
  28. The Plate:Thinly slice 1 medium zucchini, and brush with extra virgin olive oil. Grill zucchini till tender.
  29. Place ring mold in the center of the plate, and line with grilled zucchini. Spoon ratatouille into ring. Ladle 1 / 4 c. warmed vinaigrette onto a serving platter. Position the ratatouille ring in the center of the plate and carefully remove the mold.
  30. Toss arugula with remaining vinaigrette, and spoon approximately 1 / 2 c. over ratatouille.
  31. Top with eggplant chips and garnish with a basil sprig.
  32. Timing: Everything can be made simply the day you will need it. Be sure to soak the adzuki beans the night before.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 691g
Recipe makes 4 servings
Calories 635  
Calories from Fat 352 55%
Total Fat 39.89g 50%
Saturated Fat 5.71g 23%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 525mg 22%
Potassium 1457mg 42%
Total Carbs 53.44g 14%
Dietary Fiber 14.6g 49%
Sugars 9.73g 6%
Protein 15.75g 25%

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