Roasted ratatouille pasta (or quinoa, or rice, or whatever)
Self, I feel the compulsion to apologize for the radio silence on this little journal of ours. I know it makes me/us uncomfortable. But we have been scrimping and saving in order to travel for an entire month, and that has involved a lot of front-loading of other priorities. And now that we’re away, we have actually been working quite a bit, albeit in a less structured, less orderly, reduced kind of way, squeezing focused time in between oodles of exploring. Amazing how relaxing certain types of busyness can be without actually allowing for time to relax.
There hasn’t been any real time for the likes of posting recipes…and yet at midnight I’m going to, driven by the preoccupying desire to record every moment. Every bite, even. Nothing new there, I guess.
This week we’re in Switzerland, and the scenery that inspired Tolkien’s Rivendell is so truly, magically breathtaking words can’t begin to compete with images, which are forthcoming. Soon, promise. For the moment, there is this:
Because when you’re keeping to a shoestring budget of sorts, having splurged on travel itself, it’s nice to know you can make something suitably satisfying and also rather lovely to look at with a few reasonably priced vegetables you can find at the tiny local Coop, or even the nearby campsite general store. Roasting elevates the sweet and savory flavors and adds a quality that is both homey and elegant to just about everything, imho. This ratatouille is simple, delicious, versatile, and brightly beckoning. It’s so straightforward it doesn’t actually need a write-up. Except, I want to collect memories with gusto right now. So here is where we segue transparently and awkwardly into something sweet that transpired before we left for this trip. Because, it was also bright and colorful, of course.
The Friday before our big trip, our little family trio went to Denver because to see a photography exhibition called Inspired by Nature, from Front Range Wildlife Photographers. Dave had two photos on display which had been selected as among the top ten, and Felix was sooo excited and proud to share in it.
We’d been creating all kinds of cool sculpture art together with cardboard boxes, and Flix was inspired to have our own little exhibition in our tiny living room. He wants to save money for a new Paw Patroller and thought, why not sell tickets? One penny each.
An afternoon was set aside for an official “Felix’s Box Art gallery opening”. We had invited two friends to come view Jack the box robot, Dino World, Sky Flier the plane, Ready Jet Go the rocket, the box Choo Choo camper, egg carton caterpillars, a box telescope, and the grand masterpiece we’d completed that morning, “Pidgie Pirate Ship” complete with its own plank. At the grocery store we even picked up a special veggie tray and grapes to serve our special guests.
Plans at age four must change on the fly more often than not, and our friends looked like they weren’t going to be able to make it. Flix had carefully set up the “snack bar” on the piano bench and insisted on waiting by the door, staring out. “What’s taking so long?” he exclaimed at one point. “We’re never going to get to show off this art!” He was quietly, shyly excited, and I was sweating, internally panicking and shooting off texts on the sly hoping to enlist some others at the last minute.
There were a few tense moments, but then, hurrah! Dear, amazing, I-am-forever-in-your-debt Ms. Sarah made it; she drove from across town even though her daughters were playing at grandmother’s house. She saved the day. Felix beamed as he opened the door for her and explained all the art. He piled his plate with celery sticks, carrots, grapes and tomatoes, and we all shared “bubble water” (seltzer).
The next morning, two little friends and siblings came to see “the big exhibit”, and we had a lovely play date. It made our day! Flix told “the guys”–stuffed animals– all about it all afternoon.
Thank you, Ms. Sarah. Thank you, friends. Thank you creativity and the wonder of being four.
Thank you, ratatouoille. Thank you, simple things. Thank you goodness, and wholesomeness, and all those little moments that keep fueling faith in the power of little joys.
More soon. 😉
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cups cherry or grape tomatoes
- ¼ cup olive oil, divided
- 1 tablespoon red wine vinegar
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried Italian herb seasoning
- 1 (8 oz) package Ancient Harvest Supergrain Pasta® Garden Pagodas, or other Supergrain Pasta®, or grains of choice
- 1 cup crushed tomatoes
- ½ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- salt and pepper to taste
- Preheat the oven to 425 degrees F. In a large mixing bowl, combine diced zucchini, eggplant, and onion.
- In a small bowl, toss tomatoes with 1 tablespoon olive oil and 1 tablespoon red wine vinegar. Set aside.
- Whisk together remaining olive oil, garlic, Italian seasoning, red pepper flakes and a dash salt and pepper. Drizzle over the eggplant mixture and toss to evenly coat.
- Arrange vegetables in a single layer on a foil-lined roasting or rimmed baking pan and roast 40-45 minutes, stirring halfway.
- Arrange tomatoes on a separate baking pan. Add to oven midway through roasting vegetables and cook 20-25 minutes, or until tomatoes are soft and bursting open.
- Prepare pasta according to package directions. Drain, and return to pot, stirring in crushed tomatoes to coat. Remove from heat and cover to keep warm.
- Add roasted vegetables and tomatoes, with juice, to pasta pot.
- Add basil and parsley, and stir to evenly combine all ingredients.