ratatouille fideo + "more quick-fix vegan" winner

Ratatouille is a popular French dish that I'm sure we've all heard of. The dish is a mixture of stewed squash and eggplant. However, most of the ratatouille I've seen recipes for do not cook the veggies long enough. While I love most of my veggies with a crisp-tender texture, this is one of those exceptions, very much like the Southern way of cooking greens. The vegetables simply melt in your mouth.

The vegetables in this recipe are first sauteed then braised and finally baked. This leaves the vegetables tender and flavorful.

Where does fideo come into action? Fideo is a Spanish or Mexican dish using toasted noodles. The word fideo actually means noodles in Spanish.

Capellini or angel hair pasta is toasted and then braised with broth. Toasting the pasta adds a unique nutty flavor to the final dish. In this instance, I put them together. It was so delicious! I am a complete fan of ratatouille now and even the chilled leftovers were a delight.

The recipe is simple enough to toss together, but make it soon, before your kitchen becomes an inferno in the middle of summer. Strangely, my kitchen was extremely hot these past few days while I hear snow is blanketing parts of the US. Odd weather patterns!

RATATOUILLE FIDEO PRINTER-FRIENDLY RECIPE

Ratatouille Fideo   

Serves 4

3 tablespoons olive oil, divided

1 large onion, diced

½ teaspoon red chili flakes

1 red bell pepper, cut into 1-inch dice

6 garlic cloves, minced

1 small zucchini, cut into 1-inch dice

1 yellow squash, cut into 1-inch dice

1 small eggplant, cut into 1-inch dice

2 ripe roma tomatoes, chopped

¼ cup tomato paste

Sea salt and freshly ground black pepper

4 ½ cups vegetable broth, divided

8 ounces angel hair pasta

¼ cup minced parsley

1. Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion and chili flakes. Stir and cook until the onion is softened, about 4 minutes. Stir in the bell pepper and garlic. Continue to cook, stirring, until the onion is golden brown, about 4 more minutes.

2. Stir in the squash and eggplant. Continue to cook, stirring, until the squash is beginning to brown, about 4 minutes. Stir in the tomatoes and and tomato paste. Cook until the paste is  browning, about 2 minutes. Season well with salt and black pepper.

3. Add 1 cup of vegetable broth. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.

4. Preheat the oven to 400-degrees F.

5. Toss the remaining 1 tablespoon of oil with the dry pasta and transfer the pasta to a 9x13-inch baking dish. Bake the pasta until golden, about 5 to 6 minutes, stirring once halfway through.

6. After the vegetables are done simmering, transfer them, along with the remaining broth to the baking dish. Add the remaining 3 ½ cups vegetable broth. Do not stir. Bake the casserole until the pasta is tender, about 30 minutes. Taste and adjust seasoning. Stir in the parsley and serve.

© 2014 Copyright Zsu Dever. All rights reserved.

I'd like to apologize for not posting the winner yesterday, as I said I would. I got very busy and I dropped the ball. I realize how frustrating it can be when you actually return to check on who the winner is (as I've asked you to do!) and then search in futility for something that isn't posted. I will make sure to do better from here on!

Check out a few more of the pics of recipes from Robin Robertson's much-needed and sure-to-be-loved  "More Quick-Fix Vegan" cookbook.

Out of 32 entries, the winner is comment number 11, Kelly G.

Congratulations! Please contact me at zsu [at] zsusveganpantry [dot] com. Please contact me by Monday night.

Someone asked in a comment if I would try to contact the winner. The answer is: of course! In fact, I have tried to contact winners before for past giveaways. Unfortunately, I've either been unable to since there was no contact info or the person never responded. 

Stay tuned for another giveaway coming on Monday! 

CHAI-SPICED RICE AND CHICKPEAS

RASPBERRY ZABAGLIONE

UPDATE: NEW GIVEAWAYS

Enter to win Vegan Finger Foods on this blog:

Click book to enter

MY Cookbook, Everyday Vegan Eats is now available for purchase, but you can enter to win a copy at:

Canned-Time.com by Angela McKee (Contest ends May 20th)

Fudge Brownie. Recipe at Canned-Time.

Veggie Girl by Dianne Wenz (Contest ends May 19th)

Scampi Pasta. Recipe at Veggie Girl.

Cadry's Kitchen by Cadry (Contest ends May 20th)

I am linking to these recipe parties: The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks. I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons.