Warm Charred Ratatouille Recipe
Kale, Eggplant, Fennel, Roasted Red Pepper, Zucchini & Ricotta Gnudi & Warm Tomato Vinaigrette
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Ingredients
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Vegetables
Gnudi
Seasoning
Method
Preparation of Vegetables
Grill Preparation
Preheat the grill or a grill pan over medium-high heat.
Vegetable Seasoning
Slice the eggplant, zucchini, and fennel into thick slices. Toss them in olive oil, salt, and pepper.
Grilling Vegetables
Grill the vegetables for about 5-7 minutes on each side until charred and tender. Remove from heat and set aside.
Preparation of Gnudi
Mixing Gnudi Ingredients
In a mixing bowl, combine ricotta cheese, egg, flour, salt, and nutmeg. Mix until a soft dough forms.
Forming Gnudi
Using floured hands, shape the mixture into small dumplings.
Cooking Gnudi
Bring a pot of salted water to a boil. Gently drop the gnudi into the water and cook until they float, about 2-3 minutes.
Draining Gnudi
Remove the gnudi with a slotted spoon and set aside.
Preparing Warm Tomato Vinaigrette
Sautéing Tomatoes
Chop the tomatoes and sauté them in olive oil over medium heat for about 5 minutes until slightly softened.
Making Vinaigrette
Add balsamic vinegar, salt, and pepper to the tomatoes and stir to combine. Heat for another 2 minutes.
Assembly
Arranging Vegetables
On a serving plate, arrange the grilled vegetables.
Adding Gnudi and Vinaigrette
Top with gnudi and drizzle with warm tomato vinaigrette.
Serving
Serve warm and enjoy!