Chilled Inaniwa Udon with Heirloom Tomatoes and Ratatouille

Name: Chilled Inaniwa Udon with Heirloom Tomatoes and Ratatouille
Yield: serves 4
Ingredients: 1/2 cup chopped red onion (1/2-inch pieces); 1 cup cubed zucchini (1/2-inch cubes); 1/2 cup chopped red bell pepper (1/2-inch pieces); 2 cups peeled and cubed eggplant (1/2-inch cubes); 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 cloves garlic, thinly sliced; 1 pound dried inaniwa udon noodles; 1/2 cup balsamic vinegar; 2 tablespoons Japanese soy sauce; Pepper; 2/3 cup thinly sliced basil; 2 cups cubed assorted heirloom tomatoes (1-inch cubes); 1 cup arugula; 1/2 cup grated Parmesan cheese; 1/2 cup roughly chopped toasted pine nuts

December 9, 2011

Save this dish for late summer, when tomatoes and vegetables are at their peak of flavor. Use a variety of heirloom tomatoes, especially ones with different colors, which will make for an eye-catching presentation. Inaniwa udon is a noodle that originated in Japan’s rugged far north. Unlike typical udon noodles, which look like thick spaghetti, inaniwa is shaped like linguine and tastes great chilled.

Recipe notes

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