RATATOUILLE BOATS RECIPE BY TASTY
Here's what you need: garlic, onion, eggplant, bell pepper, yellow squash, zucchini, tomatoes, salt, red pepper, fresh thyme, fresh parsley, fresh basil, fresh mozzarella cheese, zucchinis
Provided by Milloni Merchant
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- Pour olive oil in a large pot, over medium-high heat. Sauté garlic and onions briefly, till aromatic. Add eggplant and cook down until softened and brown. Add bell pepper, yellow squash, zucchini and tomatoes to the mixture and reduce to simmer.
- Stir so the vegetables are well mixed. When the vegetables are cooked through, incorporate thyme, parsley, and basil, then remove from the heat.
- Cut zucchini in half, lengthwise, then scoop out the insides to form a boat shape. Line the bottom of the boat with sliced mozzarella, then top with the cooked ratatouille.
- Bake the boat at 400˚F (200˚C) for 15 minutes or until the boat has softened and the tops are starting to brown. Serve immediately.
- P.S. Leftover ratatouille is delicious on its own or with pasta.
- Enjoy!
Nutrition Facts : Calories 716 calories, Carbohydrate 83 grams, Fat 30 grams, Fiber 23 grams, Protein 43 grams, Sugar 44 grams
GRILLED RATATOUILLE
This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat.
- Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
- When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.
GRILLED RATATOUILLE
Steps:
- Preheat grill to medium-high.
- Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
GRILLED RATATOUILLE
Provided by Florence Fabricant
Categories side dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
- Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
- Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
- Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
- Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 8 grams
GRILLED RATATOUILLE BOATS
Steps:
- Scoop balls of flesh from the center of the zucchini to create boats; reserve the flesh balls. Preheat a grill to medium-high. Heat 1 Tbsp olive oil in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp olive oil, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley, season with salt and pepper. Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened. Serve.
GRILLED RATATOUILLE WITH CROSTINI AND GOAT CHEESE
Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs. The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same.
Provided by Melissa Clark
Categories appetizer, side dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the grill. Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. Grill lemon halves until lightly caramelized, 3 to 5 minutes total. Grill onion until it is heavily charred, about 7 to 15 minutes total. Grill peppers, zucchini and eggplant until charred and very soft, about 3 to 8 minutes per side total. Transfer to a cutting board.
- Grill bread until lightly charred and toasted, about 1 minute per side. Halve one or two of the garlic cloves and rub cut sides on the grilled bread. Mince remaining garlic clove and set aside.
- Chop vegetables into bite-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. Adjust seasonings as needed, adding more lemon juice (from remaining lemon half), salt or oil, or both, as needed. Set aside.
- To serve, arrange ratatouille, grilled bread and goat cheese on a large platter. Sprinkle thyme leaves, pepper and flaky salt over goat cheese. Or spread goat cheese on toasts, sprinkle with thyme, pepper and flaky sea salt, then top with some of the ratatouille to make crostini.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 404 milligrams, Sugar 9 grams, TransFat 0 grams
GRILLED RATATOUILLE
Provided by Nancy Harmon Jenkins
Categories dinner, side dish
Time 45m
Yield Six servings
Number Of Ingredients 12
Steps:
- At least an hour before cooking, light the charcoal fire.
- Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
- Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
- Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
- Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
- Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
- Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
- Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
- Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 31 grams, Carbohydrate 29 grams, Fat 37 grams, Fiber 12 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 1235 milligrams, Sugar 17 grams
GRILLED RATATOUILLE
Provided by Marian Burros
Categories dinner, weekday, appetizer, main course, side dish
Time 40m
Yield 8 servings as first or salad course
Number Of Ingredients 14
Steps:
- Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
- Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
- Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
- Cut onions into slices 1/2 inch thick; coat with oil mixture.
- Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
- Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
- When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
- Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
- When ready to serve, adjust seasonings. Additional olive oil may be necessary.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1018 milligrams, Sugar 13 grams
More about "grilled ratatouille boats recipes"
GRILLED RATATOUILLE RECIPE AND VIDEO | HEY GRILL, HEY
From heygrillhey.com
4.9/5 (9)Calories 657 per servingCategory Side Dish
- Slice the vegetables. Remove the tops and ends of your vegetables, peel your sweet potatoes and get to slicing! Slice your vegetables into thin rounds, keeping the thickness as even as possible for all of your vegetables.
- Pour your marinara sauce in the bottom of a 12-inch cast iron skillet. Smooth the sauce with the back side of a spoon or spatula. Arrange the vegetables in a repeating pattern of tomato, sweet potato, yellow squash, and zucchini on top of the sauce. Start on the outside edge of the pan and gently nestle the vegetables rounds into the sauce at a slight angle. Once you've completed one full circle around the outside edge of the pan, repeat with the second round, laying the vegetables down in the opposite direction. Once that circle is completed, arrange the final row in the middle of the pan and nestle a few additional pieces of vegetables around the middle row to fill in the empty spaces.
- Season. Drizzle the top of the vegetables with the olive oil and sprinkle evenly with the Chicken Rub.
RATATOUILLE STUFFED ZUCCHINI BOATS RECIPE
From chefdehome.com
GRILLED RATATOUILLE RECIPE - SERIOUS EATS
From seriouseats.com
GRILLED VEGETABLE RATATOUILLE RECIPE | EATINGWELL
From eatingwell.com
GRILLED RATATOUILLE TARTINES RECIPE - LOVE AND LEMONS
From loveandlemons.com
GRILLED RATATOUILLE BOATS RECIPE | RECIPE | RECIPES, EGGPLANT RECIPES ...
From pinterest.com
GRILLED RATATOUILLE RECIPE FOR SUMMER | GOOD. FOOD. STORIES.
From goodfoodstories.com
GRILLED RATATOUILLE BOATS | RECIPES, COOKING RECIPES, FOOD - PINTEREST
From pinterest.com
GRILLED RATATOUILLE BOATS | RECIPES, RATATOUILLE, FAVORITE ... - PINTEREST
From pinterest.com
BEST GRILLED RATATOUILLE LINGUINE RECIPE - HOW TO MAKE …
From goodhousekeeping.com
GRILLED RATATOUILLE | WILLIAMS SONOMA
From williams-sonoma.com
RATATOUILLE BOATS RECIPE BY MAKLANO
From maklano.com
GRILLED RATATOUILLE BOATS RECIPES
From tfrecipes.com
GRILLED RATATOUILLE RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
You'll also love