In order to bring you the best organic produce, some ingredients may differ from those depicted.
Deconstructed ratatouille with squash ribbons and ciabatta toasts
Dairy-Free, Vegan, Soy-Free
2 Servings, 620 Calories/Serving
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.
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
Calories: 620, Protein: 19g (38% DV), Fiber: 11g (44% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 900mg (38% DV), Carbohydrates: 97g (32% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
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.
While the vegetables cook, prepare the squash and vinaigrette.
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.
While the squash cooks, prepare the parsley and the ciabatta.
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.
- 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.