Ratatouille
Ratatouille
Description
This ratatouille is inspired by my childhood in the south of France. My mother would make a big batch, and it would taste better and better as we ate it over the next few days. I've made some tweaks of my own, inspired by my travels, and serve it at Vong Kitchen Jakarta with salmon. Packed with antioxidants, fiber, and healthy fats, its ingredients support heart health and detox pathways.
Ingredients
2/3 cup (700 g) MAKES
- 1/2 cup (120 ml) olive oil
- 1 cup (120 g) finely diced red onion
- 3 Tbsp (20 g) minced garlic (about 6 cloves)
- 1/4 cup plus 2 Tbsp (36 g) minced lemongrass (with outer leaves removed)
- 1 tsp minced red Thai chile
- 1/2 cup (60 g) finely diced fennel
- 1/2 tsp salt
- 1/2 cup (60 g) finely diced red bell peppers (with seeds removed)
- 1 cup (120 g) finely diced zucchini (with seeds removed)
- 2 cups (480 ml) pureed canned tomatoes (passed through a food mill)
- 2 Tbsp (16 g) shaved palm sugar
- 1/4 cup (60 ml) lime juice
- 2 tsp light miso
Directions
-
Step 1
Prepare an ice bath by filling a large bowl with ice water and set aside. -
Step 2
Combine the olive oil and red onion in a large heavy-bottomed pot or Dutch oven over medium-high heat and cook until the onion is tender, about 5 minutes. Add the garlic, lemongrass, Thai chile, and fennel and cook for 1 minute. Then, add 1/2 tsp salt or to taste, red pepper, and zucchini and cook for an additional minute. -
Step 3
Add the tomatoes, palm sugar, lime juice, and miso. Bring to a boil and simmer for about 2 minutes. The vegetables should be al dente. Remove from the heat and transfer to a separate bowl. Set the bowl in the ice bath to stop the cooking process. Serve with rice or other vegetables. It will keep, stored in a covered container, in the refrigerator for up to 3 days. It is very simple, but incredibly hearty and great with almost anything—rice, on top of pasta, vegetables, chicken, fish.
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About the author
Cédric Vongerichten
The Bangkok-born chef is a graduate of the prestigious Culinary Institute of America, and co founded Vong Kitchen, a New York–style grill, in Jakarta’s bustling business district.