RATATOUILLE STIR-FRY
Make and share this Ratatouille Stir-Fry recipe from Food.com.
Provided by Calista
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cut chicken into 2x1/4 inch strips.
- Heat oil in wok or large skillet over medium hig heat 1 minute; add chicken, celery, beans, onion and carrot.
- Cook stirring often, about 3 minutes.
- Add broth to chicken mixture; cover and cook 3 minutes longer.
- Add zucchini, cauliflowerets, green pepper, soy sauce, sugar, ginger, ground pepper and garlic powder to chicken mixture; cook 3 minutes longer.
- Stir spinach into chicken mixture; cook 2 minutes longer.
- Blend water and cornstarch in small bowl; stir into chicken mixture.
- Cook and stir until liquid is thick, 1 to 2 minutes.
- Serve hot over rice or noodles.
RATATOUILLE
This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 3 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
- Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
- Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.
Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g
RATATOUILLE
I found this recipe in a cookbook full of healthy Medditerranean dishes and have adapted it a little so it would suit the ingredients I had on hand. It's great as a side, with meat or fish, or you can serve it as a thick sauce over your favourite pasta. It can be eaten hot or cold. You can also change the quantities of vegetables and use more of one and less of the other, or try adding mushrooms for example. It adapts well to whatever is in your fridge.
Provided by -Sylvie-
Categories Peppers
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a little oil in a large, heavy based pan. Add the onions and fry for 5 minutes. Now add the peppers and fry for 2 more minutes.
- Remove from the pan.
- Add a little new oil to the pan and fry the aubergines for 5 minutes, then add the zucchini and fry for 3 minutes.
- Remove from pan.
- Add the garlic, bay leaves, thyme, sugar and tomatoes to the empty pan and simmer until the tomatoes start breaking down.
- Return all the vegetables to the pan and simmer on low for about 15 minutes.
- Stir regularly and season with salt and pepper.
- The vegetables should be very soft but at the same time still have some of their texture.
- Season with more salt and pepper to taste.
- Serve immidiately or allow to cool down and serve it cold.
Nutrition Facts : Calories 105, Fat 0.8, SaturatedFat 0.1, Sodium 324.3, Carbohydrate 24, Fiber 6.3, Sugar 12.1, Protein 3.8
AIR-FRIED RATATOUILLE, ITALIAN-STYLE
Traditional ratatouille vegetables, such as zucchini, are mixed with Italian herbs then air-fried to create a quick and easy side dish that is nutritious and delicious. Using an air fryer keeps the vegetables from getting soggy without using too much oil. You will need the baking accessory or an adaptable baking dish to use inside the air fryer basket.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
- Pour vegetable mixture into a baking dish and insert into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off air fryer, leaving dish inside. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 79.4 calories, Carbohydrate 10.2 g, Fat 3.8 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 47.6 mg, Sugar 5 g
RATATOUILLE RECIPE BY TASTY
Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil
Provided by Robin Broadfoot
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven for 375˚F (190˚C).
- Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams
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