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Ratatouille from FireLake Grill at MOA



Firelake Chef Paul

If you’ve had a chance to pop into the new Radisson Blu hotel, you’ll notice they didn’t miss one step in the design process. Same goes for the beautiful new restaurant which now calls Radisson Blu home, FireLake Grill House & Cocktail Bar (Level 2, South). And you don’t have to be a guest at Radisson Blu to enjoy all that FireLake has to offer.

We were lucky enough to sit down with Head Chef Paul Lynch to get the low down on the amazing new space and menu. After taking us through the Minnesota-inspired design, Chef Lynch described the unique grilling process that makes FireLake special. Not to mention a variety of locally-sourced ingredients and homegrown recipes, such as the Heirloom Corn Crusted Walleye and the Minnesota Wild Rice Soup.

With almost 40 years of experience under his belt, Chef Lynch made grilling up this beautiful ratatouille look like a piece of cake. Each vegetable is grilled separately, cut, and mixed together, and fresh herbs are added at the end to give it even better taste. Chef Lynch’s signature ratatouille is a staple item on the menu, and it makes a great complement to any of their great dishes.

Not only does FireLake offer a large variety of unique and tasty options for lunch and dinner, but their huge breakfast menu is giving us yet another reason to become regulars! 

Ratatouille Ratatouille

Grilled Vegetable Ratatouille

Serves 4

3 oz. red onion - slice 3/8" thick
3 oz. red bell pepper - slice off top and bottom, cut out ribs
3 oz. green bell pepper - slice off top and bottom
4 oz. zucchini - slice 3/8 " thick
4 oz. yellow squash - slice 3/8 " thick
6 oz. eggplant - slice 1/2 " thick, leach with salt
1/4 cup herb oil - to rub vegetables
3 oz. tomato - diced 1/2"
6 fresh basil leaves - chopped
2 fluid oz. garlic oil - for final sauté
Salt and pepper -- to taste

Prep vegetables and rub each with herb oil. Grill the onion first then cook through in the oven. Quarter slices. Sprinkle eggplant with salt, let rest 20 min. Blot eggplant dry, rub with herb oil, grill, and cook through in oven.  Rub other vegetables with herb oil and grill, then let cool. 

Slice all cooked vegetables into 3/8" x 1½ " strips, toss everything together. Sauté vegetables in garlic oil, tomato and basil. Season with salt and pepper to taste.

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