Deconstructed Ratatouille with Squash Ribbons and Ciabatta Toasts | Sunbasket

Name: Deconstructed Ratatouille with Squash Ribbons and Ciabatta Toasts | Sunbasket
Ingredients: 1 organic yellow onion; 1 organic fennel bulb; ¼ pound organic cremini or other button mushrooms; 6 ounces organic grape or cherry tomatoes; Sunbasket umami seasoning (porcini powder - granulated garlic - dried thyme); 1 or 2 organic yellow or other summer squash (about ¾ pound total); Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder); 4 or 5 sprigs organic fresh flat-leaf parsley; 2 ciabatta rolls

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Ratatouille doesn’t require eggplant . . . at least that’s how we feel. This deconstructed version lets squash shine as the star, accompanied by crisp toast to sop up the juicy goodness.

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Ingredients

1 organic yellow onion
1 organic fennel bulb
¼ pound organic cremini or other button mushrooms
6 ounces organic grape or cherry tomatoes
Sunbasket umami seasoning (porcini powder - granulated garlic - dried thyme)
1 or 2 organic yellow or other summer squash (about ¾ pound total)
Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
4 or 5 sprigs organic fresh flat-leaf parsley
2 ciabatta rolls