Deconstructed ratatouille with squash ribbons and ciabatta toasts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Deconstructed ratatouille with squash ribbons and ciabatta toasts

Deconstructed ratatouille with squash ribbons and ciabatta toasts

Dairy-Free, Soy-Free, Vegan

2 Servings, 620 Calories/Serving

25–40 Minutes

Ratatouille doesn’t require eggplant . . . at least that’s how we feel. This deconstructed version lets squash shine as the star, accompanied by crisp toast to sop up the juicy goodness.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 organic fennel bulb
  • ¼ pound organic cremini or other button mushrooms
  • 6 ounces organic grape or cherry tomatoes
  • Sunbasket umami seasoning (porcini powder - granulated garlic - dried thyme)
  • 1 or 2 organic yellow or other summer squash (about ¾ pound total)
  • Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 ciabatta rolls
Chef's Tip
This dish travels well! If you’re heading to a potluck or picnic, don’t cook the squash in Step 2; just toss the vinaigrette with the raw squash ribbons. They’re sliced so thin that they’ll soften up nicely in the vinaigrette while keeping their shape for the trip.
Ingredient IQ
Think of the porcini powder in the seasoning and lemon vinaigrette as magic umami dust. Made by finely grinding dried porcini mushrooms, the powder is especially tasty in leaner dishes because it gives food richer, deeper flavors without adding fat.

Nutrition per serving

Calories 620, Total Fat 18g (23% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 900mg (39% DV), Total Carb. 97g (35% DV), Fiber 11g (39% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the mixed vegetables

  • Peel and thinly slice the onion.
  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
  • Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
  • Cut the tomatoes in half.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion and fennel, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the mushrooms, tomatoes, and umami seasoning and cook, stirring occasionally, until the vegetables are just tender, 3 to 4 minutes. Transfer to a plate and season to taste with salt and pepper. Wipe out the pan.
While the vegetables cook, prepare the squash and vinaigrette.

2

Prep and cook the squash; make the vinaigrette

  • Lay the squash flat; using a peeler, shave the squash lengthwise into thin ribbons. Pat dry with a paper towel.
  • In a small bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper.
In the same pan used for the mixed vegetables, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the squash ribbons, season with salt and pepper, and cook until just starting to soften and turn translucent, about 1 minute. Transfer to a medium bowl and toss with half the vinaigrette (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.
While the squash cooks, prepare the parsley and the ciabatta.

3

Prep the parsley; toast the ciabatta

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
  • Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
Heat a dry medium [large] frying pan over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes.

Serve

Transfer the squash ribbons to individual bowls and top with the mixed vegetables. Drizzle with the remaining vinaigrette, garnish with the parsley, and serve with the ciabatta toasts.
Kids Can!
  • Stir the lemon vinaigrette.
  • Strip the parsley leaves.
  • Drizzle the ciabatta with oil; season with salt.
  • Drizzle the dish with the remaining vinaigrette.
  • Garnish with the parsley.
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