Roasted Ratatouille

This classic French dish gets its earthy flavor from a blend of eggplant, garlic, onions, peppers, and squash.
Roasted_Ratatouille

Ingredients:

3 Tbsp. olive oil
1 large eggplant, diced
2 Markon First Crop Zucchini, diced
2 Markon First Crop Yellow Squash, diced
1 Markon First Crop Red Bell Pepper, diced
1 Markon First Crop Yellow Onion, diced
4 cloves Ready-Set-Serve Peeled Garlic, diced
4 Markon First Crop Roma Tomatoes, diced
3 sprigs Markon First Crop Thyme, leaves only
Salt and pepper, to taste

Instructions:

In large roasting pan, heat oil until it moves quickly when pan is tilted. Once hot, place eggplant, zucchini, squash, bell pepper, onion, and garlic in pan; keep pan on high.
Once caramelization begins, add tomatoes and thyme; cook 3-4 minutes more. Place mixture in 400 degree F oven for 12 minutes, stirring occasionally. Season with salt and pepper; serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.