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
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.
SHEET PAN RATATOUILLE
Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.
Provided by Fioa
Categories World Cuisine Recipes European French
Time 57m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
- Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 23.6 g, Fat 7.6 g, Fiber 9.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 599.8 mg, Sugar 11.1 g
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 PASTA
Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.
- Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
- Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.
Nutrition Facts : Calories 442 g, Fat 15 g, Fiber 10 g, Protein 13 g, SaturatedFat 2 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
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
RATATOUILLE GRILLED PANINI RECIPE - (4/5)
Provided by GuidingVegan
Number Of Ingredients 11
Steps:
- 1.Heat a grill or grill pan over medium heat. In a small saucepan, combine the EVOO and garlic and heat on the grill (or on the stovetop over medium heat). 2.Brush the eggplant and zucchini on both sides with the garlic oil; season with salt, pepper and herbes de Provence. Place on the grill along with the bell peppers and cook, turning once, until crisp-tender, 6 to 8 minutes. 3.Arrange the vegetables on the bread loaf bottom and top with the cheese and arugula. Spread the bread top with the tapenade and set in place. Place the sandwich on the grill and cover with 2 bricks covered in foil or place in a skillet piled with heavy cans. Press the sandwich until crisp on top, about 2 minutes. Flip and repeat. Cut into 4 portions.
More about "ratatouillegrilledpanini recipes"
GRILLED VEGETABLE RATATOUILLE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Grilled Eggplant RecipesCalories 184 per servingTotal Time 2 hrs 35 mins
- Combine eggplant, squash, zucchini, bell pepper, and onion in a 9x13-inch baking dish. Whisk oil, vinegar, garlic, 1 tsp. basil, 1 tsp. oregano, 1 tsp. thyme, 1/2 tsp. pepper, and 1/4 tsp. salt in a small bowl; pour the marinade over the vegetables. Toss the vegetables until well coated. Let stand at room temperature for 2 hours, tossing the vegetables in the marinade occasionally.
- Remove the vegetables from the marinade (reserve the marinade). Grill the vegetables until tender and grill marks appear, basting with the marinade and flipping halfway through; 6 to 10 minutes for eggplant, squash, and zucchini; 8 to 10 minutes for onion; and about 10 minutes for bell pepper.
- Coarsely chop the grilled vegetables. Transfer to a large bowl and add tomatoes and the remaining 1/2 tsp. each pepper and salt, and 2 tsp. each basil, oregano, and thyme. Toss well to combine.
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
5/5 (37)Category Light Mains, Main, SidesCuisine French, WesternCalories 158 per serving
GRILLED RATATOUILLE RECIPE - SERIOUS EATS
From seriouseats.com
4/5 (1)Total Time 30 minsCategory Entree, Side Dish, Salads, SidesCalories 211 per serving
EASY RATATOUILLE RECIPE (ONE-POT)| THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (70)Calories 99 per servingCategory Entree
FOOD NETWORK KITCHEN’S GRILLED RATATOUILLE
From foodnetwork.ca
2.8/5 (46)Total Time 40 minsServings 6
RATATOUILLE ON THE GRILL - VEGETABLE RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
GRILLED RATATOUILLE PASTA | EVERYDAY FOOD WITH SARAH CAREY
From youtube.com
10 BEST ITALIAN RATATOUILLE RECIPES | YUMMLY
From yummly.com
EASY RATATOUILLE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
GRILLED RATATOUILLE PASTA – THE COMFORT OF COOKING
From thecomfortofcooking.com
RATATOUILLE RECIPE STOVETOP DISH - RATATOUILLE NIçOISE
From theblackpeppercorn.com
ONE PAN RATATOUILLE RECIPE - I HEART VEGETABLES
From iheartvegetables.com
RATATOUILLE RIGATONI | RICARDO
From ricardocuisine.com
RATATOUILLE RECIPE | EATINGWELL
From eatingwell.com
GRILLED RATATOUILLE SALAD - DEBRA KLEIN | EASY PLANT BASED RECIPES
From debraklein.com
GRILLED RATATOUILLE RECIPE | MYRECIPES
From myrecipes.com
RATATOUILLE | RICARDO
From ricardocuisine.com
RATATOUILLE RECIPES WITH SERVING SUGGESTIONS - THE …
From thespruceeats.com
RATATOUILLE GRILLED PANINI - RACHAEL RAY IN SEASON
From rachaelraymag.com
THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
From wholesomeyum.com
QUICK GRILLED HERBED RATATOUILLE AND POLENTA - BETTER HOMES
From bhg.com
RATATOUILLE RECIPE - COOKING CLASSY
From cookingclassy.com
RATATOUILLE RECIPE RECIPE - BBC FOOD
From bbc.co.uk
BEST GRILLED RATATOUILLE LINGUINE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
MANDARIN BUFFET & SUSHI
From mandarinbuffetandsushi.com
GRILLED RATATOUILLE TARTINE - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
RATATOUILLE RECIPES: 7 DIFFERENT WAYS TO EAT IT ALL WEEK
From greatist.com
GRILLED RATATOUILLE PASTA SALAD RECIPE - COUNTRY LIVING
From countryliving.com
WHAT TO SERVE WITH RATATOUILLE (16 SATISFYING SIDE DISHES)
From insanelygoodrecipes.com
AMAZING WAYS TO SERVE RATATOUILLE | ALLRECIPES
From allrecipes.com
EASY LAYERED RATATOUILLE {SIMPLE & ELEGANT DISH ... - SPEND WITH …
From spendwithpennies.com
EASY ONE-PAN RATATOUILLE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
GRILLED RATATOUILLE BURGERS - CHATELAINE
From chatelaine.com
HOW TO MAKE RATATOUILLE AND HOW TO EAT - APRIL J HARRIS
From apriljharris.com
GRILLED RATATOUILLE RECIPE - FRED ERIC | FOOD & WINE
From foodandwine.com
RATATOUILLE PASTA RECIPE | BON APPéTIT
From bonappetit.com
15 BEST RECIPES FOR PANINIS AND GRILLED SANDWICHES
From thespruceeats.com
GRILLED RATATOUILLE RECIPE AND VIDEO | HEY GRILL, HEY
From heygrillhey.com
WHAT TO SERVE WITH RATATOUILLE? (45+ SIDES & MAINS) - MY PURE …
From mypureplants.com
GRILLED RATATOUILLE PASTA SALAD | PASTA SALAD RECIPE
From twopeasandtheirpod.com
GRILLED RATATOUILLE AND CHEESE PANINI - LOS ANGELES TIMES
From latimes.com
You'll also love