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Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. Trim off and discard the stem ends of the eggplant and squash; medium dice. Peel and thinly slice the garlic. Peel and medium dice the onion. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Halve the cherry tomatoes. Pick the basil leaves off the stems; discard the stems.
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.
While the potatoes roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly softened. Transfer to a large bowl. Wipe out the pan.
While the potatoes continue to roast, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Transfer to the bowl of browned eggplant. Wipe out the pan.
While the potatoes finish roasting, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and softened. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until the tomato paste is dark red. Add the cherry tomatoes, browned eggplant and squash, vinegar and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the tomatoes have softened and the mixture has thickened. Transfer to a serving dish.
While the ratatouille cooks, place the rice flour on a plate. Pat the cod fillets dry with paper towels; season on both sides with salt and pepper. Coat both sides of the seasoned fillets in the rice flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fillets. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a serving dish with the roasted potatoes. Serve with the ratatouille on the side. Garnish with the basil. Enjoy!
Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. Trim off and discard the stem ends of the eggplant and squash; medium dice. Peel and thinly slice the garlic. Peel and medium dice the onion. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Halve the cherry tomatoes. Pick the basil leaves off the stems; discard the stems.
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.
While the potatoes roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly softened. Transfer to a large bowl. Wipe out the pan.
While the potatoes continue to roast, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Transfer to the bowl of browned eggplant. Wipe out the pan.
While the potatoes finish roasting, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and softened. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until the tomato paste is dark red. Add the cherry tomatoes, browned eggplant and squash, vinegar and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the tomatoes have softened and the mixture has thickened. Transfer to a serving dish.
While the ratatouille cooks, place the rice flour on a plate. Pat the cod fillets dry with paper towels; season on both sides with salt and pepper. Coat both sides of the seasoned fillets in the rice flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fillets. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a serving dish with the roasted potatoes. Serve with the ratatouille on the side. Garnish with the basil. Enjoy!
Tips from Home Chefs