I may have put my vegan diet on hold during the holidays, but I’m still trying to stay healthy. And there’s no one better than my next guest to help keep us all on track - best-selling cookbook author, restaurant owner, and all-around BOSS LADY, Ayesha Curry!
Check out the video above and see how Ayesha & Steve Harvey prepare a vegetable Ratatouille over cheesy grits!
Now you can make this at home! Get the recipe below.
Vegetable Ratatouille Over Cheesy Grits
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
For the Grits:
1 cup grits (cooked as directed)
½ cup shredded mild cheddar
½ cup shredded fontina cheese
2 tbsp butter
salt and pepper to taste
1 tsp of truffle oil
Bring 4 ½ cups of water to a boil, then reduce to simmer.
Slowly stir in grits and salt, stirring constantly for 3-5 minutes.
Reduce heat to low and cook for 40-50 minutes, stirring frequently.
Followed by Ayesha’s additions in the recipe: ½ cup shredded mild cheddar, ½ cup shredded fontina cheese, 2 tbsp butter, salt and pepper to taste, 1 tsp of truffle oil
For the Ratatouille:
1 small red onion
1 baby eggplant
2 baby red bell peppers
1 baby zucchini
1 baby yellow squash
1 garlic clove
2 sprigs oregano
1 cup crushed tomatoes
5 basil leaves
Ingredients from your kitchen: olive oil, kosher salt, freshly ground black pepper
After you’ve cooked the grits as directed, simply add in the remainder of the ingredients and mix until smooth and creamy. Be sure to salt and pepper last!
While the grits cook, prepare the ratatouille: Thinly slice the onion. Dice the eggplant, bell pepper, zucchini, and squash and keep in separate bowls. Mince the garlic.
In a medium skillet, warm 2 Tbs. olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the eggplant and bell pepper and cook 3 minutes. Add the zucchini and squash and cook 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the oregano and tomatoes, 1/2 cup water, 1 tsp. salt and 1/8 pepper and bring to a boil.
Reduce the heat to medium-low and simmer until all the vegetables are tender about 5 minutes.
While the grits and ratatouille cook, thinly slice the basil leaves.
Season grits to taste with salt and pepper. Divide between 2 bowls.
Remove the oregano sprigs from the ratatouille and spoon the ratatouille on top of the grits. Garnish with basil.