Quote:
Originally Posted by Urbane Guerrilla
This is ratatouille ...Ratatouille can be an all-vegetable entree,...
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This reminds me of something I used to do from time to time.
I used to do a mix of a lot of great spices cornmeal, cornflour, and flour and put it in the processor then coat-dredge-coat-fry; green tomatoes, eggplant (preferably Asian), zucchini, summer squash and anything else that is seasonal and good fried. All very young and cross cut and on the same large platter when done.
That way you don't know what you are getting.
There were always good dipping sauces too.
It was a fave with friends and family, I miss doing it.