Usually, Ratatouille is the kind of dish that could take hours, but we'll show you how to make it in just thirty minutes. With eggplant, zucchini, yellow squash, onion, garlic, and fresh herbs, sauteed with olive oil and simmered in red wine and tomato, this will become your go-to side. Besides combining into a palate-pleasing, late summer and autumn dish, the vegetables retain their texture and nutritional value. We’re also sending you a mini-spaghetti squash from a local farm that, when halved and roasted, takes twenty-five minutes to reach their peak. To bump up the flavor and protein, we’ve blended ground pork, black olives, and fennel to saute. When completed and plated, you’ll have a French country dish of vibrant colors and flavors... for which even Parisians long.
*This is a gluten free dish.