THE BEST RATATOUILLE
Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings as a main, 12 servings as a side
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.
SUMMER VEGETABLE RATATOUILLE
My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.
Provided by Rani
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
- In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
- Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
- Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
- Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
- Remove the bay leaf and adjust seasoning.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 15.9 g, Fat 14.1 g, Fiber 5.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 13.1 mg, Sugar 6.3 g
SUMMER BOUNTY RATATOUILLE
Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. -Phyllis Jacques, Venice, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well., In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally., Stir in fresh herbs. Serve over baguette cubes.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 6g fiber), Protein 7g protein.
SUMMER RATATOUILLE
I love ratatouille...but I hate the peppers. This recipe is a combination of other recipes and try & error with spices - minus the peppers.It is delicious - even better the next day.
Provided by NY Foodie
Categories Stew
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Peel eggplant and cut into circular slices 3/8-inch thick. Place eggplant in colander and toss with salt. Let stand 30-45 minutes. Drain. Dry each slice in a towel.
- Scrub zucchini & squash, slice off two ends, and cut into slices about same size as eggplant. Toss with olive oil, salt & pepper and place on baking sheet. Roast zucchini & squash for 10-12 minutes. Set aside.
- Meanwhile, saute eggplant in olive oil for about 2 minutes on each side to brown lightly; do not overcrowd. Remove to a side dish with towel to drain excess oil.
- In same skillet, cook onions in olive oil for about 5-7 minutes, or until tender but not browned. Stir in garlic and continue to sauté careful not to brown. Season with salt, pepper, thyme, coriander and fennel seed. Add crushed tomatoes.
- Place 1/3 tomato sauce in bottom of covered casserole (min. 2 1/2 inches deep) and sprinkle ½ of the basil. Arrange in layers the eggplant, then zucchini & squash, then add another 1/3 tomato sauce. Layer remaining eggplant, zucchini & squash on top and finish with remaining tomato sauce and basil.
- Cover casserole and simmer on very low heat for 10 minutes. Uncover, tip casserole and baste with accumulated juices. Correct seasoning, if necessary.
- Cook uncovered 15 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
- Set aside uncovered. Reheat slowly at serving time, or serve cold.
Nutrition Facts : Calories 119.6, Fat 0.9, SaturatedFat 0.2, Sodium 244.2, Carbohydrate 28, Fiber 12.3, Sugar 12.7, Protein 5.2
More about "summer vegetable ratatouille recipes"
SUMMER VEGETABLES MAKE A TASTY RATATOUILLE - ROOTED IN …
From rootedinfoods.com
Servings 4-6Total Time 1 hr
- Preheat the oven to 400°F. Heat the oil in a cast-iron skillet over medium heat then add the onions. Cook the onions until they just begin to soften. Stir in the tomatoes, garlic, herbs de Provence, half of the salt, and pepper and cook until heated through. Spread the tomato mixture evenly over the bottom of the skillet.
- In an alternating pattern, layer the zucchini, eggplant, yellow squash, and red pepper around the skillet beginning at the outside edge. Sprinkle the vegetables with the remaining salt.
RATATOUILLE - A TRADITIONAL RECIPE - STACY LYN HARRIS
From stacylynharris.com
SUMMER RATATOUILLE - KARISTA BENNETT
From karistabennett.com
SUMMER-VEGETABLE RATATOUILLE - VICTORIA MAGAZINE
From victoriamag.com
RATATOUILLE - ONCE UPON A CHEF
From onceuponachef.com
30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
31 BEST SUMMER VEGETABLE RECIPES | FOOD & WINE
From foodandwine.com
RATATOUILLE - RUSTIC FRENCH VEGETABLE STEW - FOOD GYPSY
From foodgypsy.ca
RATATOUILLE WITH FRESH SUMMER VEGETABLES - VEGAN …
From veganamericanprincess.com
SUMMER VEGETABLE RATATOUILLE - MELISSA'S FOODIES
From melissasfoodies.com
SUMMER'S END RATATOUILLE RECIPE | REAL SIMPLE
From realsimple.com
RATATOUILLE, A CLASSIC PROVENCAL SUMMER MEDLEY OF …
From thymeforcookingkitchen.com
VEGAN GRILLED RATATOUILLE WITH SUMMER VEGETABLES
From sarahgoldrd.com
WHAT IS RATATOUILLE? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
Author Food Network Kitchen
WHAT TO SERVE WITH RATATOUILLE? (45+ SIDES & MAINS) - MY PURE …
From mypureplants.com
SUMMER VEGETABLE RATATOUILLE | SHELBURNE FARMS
From shelburnefarms.org
SUMMER RATATOUILLE (VEGAN, HEALTHY!) - CEARA'S KITCHEN
From cearaskitchen.com
BAKED SUMMER VEGETABLE MEDLEY (EASY RATATOUILLE)
From cheapskatecook.com
10+ SUMMER ZUCCHINI SALAD RECIPES | EATINGWELL
From eatingwell.com
ENJOY FRESH SUMMER PRODUCE WITH THESE 15 VEGGIE RATATOUILLE …
From onegreenplanet.org
SUMMER VEGETABLE RATATOUILLE | WHITE PLATE BLANK SLATE
From whiteplateblankslate.com
TASTE | RATATOUILLE: A STEW THAT PUTS SUMMER VEGETABLES IN THE ...
From thesouthern.com
ROASTED SUMMER VEGETABLE RATATOUILLE RECIPE | VERO GUSTO
From verogustosauce.com
SUMMER VEGETABLE RATATOUILLE : FOOD
From reddit.com
SLOW FOOD SUMMER STYLE, RATATOUILLE {RECIPE}
From pinotmom.com
SUMMER VEGETABLE RATATOUILLE SOUP RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
SUMMER RATATOUILLE RECIPE | HELLOFRESH
From hellofresh.com
SUMMER RATATOUILLE RECIPE - FRESH SUMMER VEGETABLES
From uprightandcaffeinated.com
EASY RATATOUILLE (VERSATILE, 1 POT!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
SUMMER POTATO VEGETABLE RATATOUILLE - POTATOES USA
From potatogoodness.com
EASY SUMMER VEGETABLE RATATOUILLE, QUICK AND EASY RECIPE
From youtube.com
SUMMER VEGETABLE RATATOUILLE - VETERANS AFFAIRS
From nutrition.va.gov
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
SUMMER VEGETABLE AND HERB RATATOUILLE - HEINEN'S GROCERY STORE
From heinens.com
SUMMER VEGETABLE RATATOUILLE WITH PESTO SHRIMP USING NONNA'S …
From nonnasgourmetfoods.com
FRESHLY STEWED SUMMER VEGETABLES - THE PAPRIKA MONKEY
From thepaprikamonkey.com
RATATOUILLE-INSPIRED SUMMER VEGGIE DISH – OH SHE GLOWS
From ohsheglows.com
RATATOUILLE RECIPE – FRENCH SUMMER VEGETABLE STEW
From everyday-delicious.com
THE EASIEST SUMMER VEGETABLE RATATOUILLE RECIPE
From spoonuniversity.com
RATATOUILLE – SUMMER’S CLASSIC VEGETABLE STEW - A ZEST FOR LIFE
From azestforlife.com
You'll also love