Ratatouille Gratinee Served with Garlic-Basil Scones
1/4 to 1/2 cup olive oil
In a heavy sauté pan set on medium heat, sauté the zucchini, eggplant and peppers in some olive oil until soft but not mushy.
2 medium zucchini, diced
1 small eggplant partially peeled diced and salted
1 medium red pepper, seeded and diced
1 medium green pepper, seeded and diced
2 medium yellow onions, diced
1/2 cup chopped garlic (about 3 cloves)
kosher or sea salt to taste
black pepper to taste
4 medium tomatoes, peeled, seeded and diced
3/4 dozen medium-size savory garlic/basil scones
1 cup each fresh parmesan cheese and grated jarlesberg (or swiss) cheese
In a second heavy pan, sauté the onion and garlic in some olive oil until onions are translucent. Combine both mixtures, season to taste with salt and pepper. Add the tomatoes and cook until tomatoes are tender but not mushy.
Warm the scones in a 225-degree oven for about 5 minutes and split each one in half using a serrated knife. Place scone halves on heat-proof dinner plates, ladle a generous amount of ratatouille over scones. Top with both cheeses and quickly place under broiler until top is golden brown and bubbling. Carefully remove and serve.
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