Ratatouille is a yearly favorite, filled with summer's freshest ingredients. Here, corn adds an extra sweetness and crunch, which pairs well with the creamy polenta placed beneath it. Keep it vegan, or add a little grated Parm for an extra touch of richness. —Grace @ FoodFitnessFreshAir.com
extra virgin olive oil
lg. onion, sliced
garlic cloves, diced
thin-fleshed peppers, sliced
medium tomatoes, diced
fresh chopped basil
fresh chopped oregano
chili pepper flakes
medium zucchini, sliced in half-moons
lg. cooked ear of corn, sliced from the cob
In This Recipe
In a large pot, heat olive oil over medium-high. Add onion, garlic and peppers, and saute until edges of the onions begin to brown, stirring occasionally.
Add tomatoes, herbs, and chili pepper flakes, and season the pan generously with salt. Let cook 3 minutes, then add zucchini. Reduce heat to medium and simmer until zucchini are tender and some of the tomato juice cooks off, about 8 minutes.
Meanwhile, toss corn with parsley, a drizzle of olive oil and dash of salt. Set aside. When ratatouille is finished adjust salt, to taste. Then, drizzle polenta or millet with olive oil, and place ratatouille on top. Add a spoonful of the corn. Serve, adding a dash or two of hot sauce, if using.