In order to bring you the best organic produce, some ingredients may differ from those depicted.
Squash ribbons with mushrooms, fennel, and ciabatta toasts
Dairy-Free, Soy-Free, Vegan
2 Servings, 660 Calories/Serving
Inspired by French ratatouille, yet having a hankering for different ingredients, Chef Chelsea tops lightly seared squash ribbons with a sautéed mix of onion, fennel, mushrooms, and thyme.
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)
- 2 ciabatta rolls
- 2 organic yellow squash or zucchini
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket Italian vinaigrette (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard)
Nutrition per serving
Calories 660, Total Fat 24g (31% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 730mg (32% DV), Total Carb. 97g (35% DV), Fiber 11g (39% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 18g
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.
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 are cooking, prepare the ciabatta.
Toast the ciabatta
- 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. Meanwhile, prepare the remaining ingredients.
Prep the squash and parsley; cook the squash
- Lay the squash flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the squash lengthwise into thin ribbons. Pat dry with a paper towel.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
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. Remove from the heat and stir in half the Italian vinaigrette, adding more to taste.
Transfer the squash ribbons to individual bowls and top with the mixed vegetables. Drizzle with any remaining vinaigrette and garnish with the parsley. Serve with the ciabatta toasts.
- Drizzle the ciabatta with oil; season with salt.
- Pat the squash ribbons dry.
- Strip the parsley leaves.
- Drizzle the dish with any remaining vinaigrette.
- Garnish with the parsley.