Corn Waffles with Ratatouille

Daniel Richardson's corn waffle recipe makes 6 servings, so save the extra waffles for another meal or make a bigger batch of ratatouille and serve this to a crowd.

Recipe courtesy Bobby Deen and Daniel Richardson
Show: Not My Mama's Meals Episode: It's Brunch Time
TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

DANIEL RICHARDSON'S CORN WAFFLES:
RATATOUILLE:
  • 3 tablespoons olive oil
  • 2 cups cherry tomatoes, halved
  • 1 large eggplant, peeled and diced into 1-inch cubes
  • 1 large zucchini, diced into 1-inch cubes
  • 1/2 cup marinara sauce
  • 1 tablespoon balsamic vinegar
  • Pinch red pepper flakes
  • 2 cloves garlic, minced
  • Kosher salt and pepper
  • 2 teaspoons fresh thyme leaves, optional garnish
  • 1 teaspoon fresh basil leaves, optional garnish
  • 1 teaspoon freshly grated Parmesan, optional garnish
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the waffles: Preheat the waffle iron according to manufacturer's instructions.

Combine the rice flour, baking powder, cornstarch, salt and herbes de Provence in a bowl. Stir in 1 1/4 cups water, then add the oil and molasses. Stir until smooth. Finally add the corn and cider vinegar. Pour the batter onto the hot waffle iron and cook in batches.

For the ratatouille: Heat the oil in a large skillet over medium heat. Add the tomatoes, eggplant and zucchini, and cook for 5 minutes. Next add the marinara sauce, balsamic vinegar, red pepper flakes, garlic and some salt and pepper. Simmer until the vegetables are soft and tender, 5 to 10 minutes.

Serve each waffle topped with the ratatouille, thyme, basil and a sprinkle of Parmesan, if using.

Nutrition information per serving: 477 calories, 16 g total fat

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 3 reviews

  • on May 16, 2013

    Flag

    I just made the Ratatouille - it is great! My husband enjoyed too.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 15, 2013

    Flag

    I used chili instead, but great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 26, 2013

    Flag

    didn,t like

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.