The Now Plating kitchen has a south of France classic dish is on the menu for you this week. This is a twist on ratatouille, here we slice the eggplant, zucchini and tomato, then arrange them in a layered pattern. The layered vegetables sit a top of a bed of sautéed onions and garlic seasoned with herbs de Provence and red chili flakes. The gratin is topped with olive oil and bread crumbs then baked until the flavors meld. Each forkful will make you feel like you are in the lavender fields of Luberon. A side of haricot verts salad comes with the gratin made up of balanced haricot verts and shaved red onion tossed in a pistou. The pistou is made up of fresh basil, olive oil, and garlic; these three are blended into a paste then folded into the beans and onions. A great meatless meal for any day of the week, not just Mondays.

This meal is ready to warm and enjoy.

Contains dairy

Contains gluten

Meatless

Ingredients: eggplant, zucchini, oil, tomato, salt, black pepper, bread, parmesan, parsley, oregano, thyme, garlic, vegetable stock

Ingredients: basil, garlic, oil, salt, red onion, haricot vert