I love breaking convention, and breakfast for dinner is one of the best ideas anyone ever had. In fact, the latest of my Saturday Night Supper series is pretty spectacular. I give you roasted vegetable ratatouille with savory cornmeal waffles.
Not only are we having waffles for dinner, they’re not sweet waffles covered with syrup. Think chicken and waffles, but with saucy roasted summer vegetables instead. Ratatouille is a classic French stewed vegetable dish (and an adorably cute Pixar film). However, I tend to think of it as a style of cooking summer vegetables… For me, any saucy savory dish with cooked tomatoes and basil kind of falls into the ratatouille category. It’s really quite a forgiving dish.
This version is a roasted vegetable ratatouille which is super easy! I just toss all the vegetables together and roast them in the oven.
The roasted vegetable ratatouille is paired with savory, crispy, cornmeal waffles. These are adapted slightly from King Arthur Flour’s cornmeal waffle recipe with a couple swaps. I swapped a few of the herbs and added some grated parmesan cheese. My waffles came out crisp on the outside but soft and moist on the inside. Pro tip: make a double batch and freeze half the waffles. They make great weekday breakfast options if you warm them in the toaster oven. In fact, the next day, the waffles were crisper because of the toaster!
As with other Saturday Night Supper meals, I’ve got a drink to go with it! This month, I’m playing with cocktails and spritzers for a nice summer sipper. I was inspired by the basil and summer produce so I made a few of these to go with the vegetable ratatouille and waffles. It’s similar to a white linen but with no syrup and fizzy.
For each cocktail you will need:
- 1 to 2 ounces St. George Terroir Gin (depending on how strong you like your drink)
- 3 to 4 slices cucumber
- 2 to 3 small basil leaves
- 4 ounces sparkling water
- a few ice cubes
I let the cucumber and basil sit in the gin for a bit if I’m making these ahead. Then, add sparkling water and ice to each drink. I find the sparkling water and gin help draw out the delicate flavor of the cucumber and basil. However, you could also muddle the cucumber if you prefer, but you may want to strain it. This is also a good pitcher cocktail that you can mix together and pour individually. But it still needs a good name. If you have any ideas, let me know in the comments.
Roasted Vegetable Ratatouille with Savory Cornmeal Waffles
Roasted Vegetable Ratatouille
- 3 large heirloom tomatoes, diced
- 1 medium eggplant, diced
- 4 sweet peppers, diced
- 2 zucchini, diced
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh basil, for garnishing
Savory Cornmeal Waffles
- 1 3/4 cups buttermilk
- 2 large eggs
- 4 tablespoons butter, melted and cooled
- 1 1/2 cups all purpose flour
- 1/2 cup medium ground cornmeal
- 1/2 cup fine ground cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons minced chives
- 2 tablespoons minced dill
- 1/4 cup finely grated parmesan cheese, plus more for serving
Roasted Vegetable Ratatouille
Heat oven to 350°F.
Combine diced tomatoes, eggplant, sweet peppers, zucchini, oregano, garlic, and olive oil in a large roasting pan.
Roast vegetables for 45 to 60 minutes until eggplant is tender.
While vegetable ratatouille is roasting, make the cornmeal waffles.
Savory Cornmeal Waffles
In a small bowl, whisk together wet ingredients: buttermilk, eggs, and cool, melted butter.
In a separate large bowl, combine dry ingredients and mix well: flour, medium ground cornmeal, fine ground cornmeal, baking powder, baking soda, salt, garlic powder, chives, dill, and finely grated parmesan cheese.
Pour the wet ingredients into the dry ingredients. Mix until just combined. Let batter sit 10 to 15 minutes to allow cornmeal to soften.
Heat waffle iron. Pour 1/4 cup to 1/3 cup of batter in the waffle iron. I like wavy edges on my waffles, so you don’t need to completely fill the waffle iron with batter. Cook until waffles are crisp and golden.
Serve waffles with a generous scoop of vegetable ratatouille and a sprinkle of basil and extra parmesan cheese.
Cornmeal waffles adapted from King Arthur Flour
I use a microplane zester to get a fine grate on the parmesan cheese. Mixing it with the dry ingredients help incorporate the cheese evenly instead of having it clump together.
If you don’t have a waffle iron, use the batter to make pancakes! I recommend adding up to 1 cup of regular milk to thin the batter.
Check out this recipe from Minimalist Baker for a vegan blue cornmeal waffle. I recommend adding the herbs, but leave out the parmesan or swap for your desired vegan parmesan.
The above waffle recipe is also gluten free. You could also try this gluten free waffle from Naturally Ella.
Classic ratatouille is a meat free, vegetable forward dish. If you’re looking to add any meat, I recommend a spiced pork sausage. You can serve it on the side as a link or patty. Or add fully cooked ground sausage to the raw vegetables before putting in the oven.
CHECK THE FRIDGE
Have a few other vegetables sitting around? Feel free to throw them into the roasting pan! Root vegetables like carrots or heartier vegetables like cauliflower will can be diced and added to the roasting pan. Yellow squash or patty pan squash can be substituted for the zucchini.