RATATOUILLE
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
- Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
- Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
- Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.
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
CLASSIC RATATOUILLE
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. -Diane Trester, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.
Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 7g fiber), Protein 5g protein.
RATATOUILLE
This terrific dish is loaded with succulent Mediterranean vegetables.
Provided by LYNETTE MARIE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g
BEST EVER RATATOUILLE
From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.
Provided by kristenkrol
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
- Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
- Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
- Season with salt and pepper to taste.
- Add: tomatoes, thyme and bay leaf.
- Reduce heat to low, cover, and cook 5 minutes.
- Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.
THE BEST RATATOUILLE RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, zucchinis, green bell pepper, red bell pepper, tomato sauce, Herbe de provence, salt and pepper
Provided by Camilla Meritan
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large, heavy-bottomed pot on medium high. Add onions and garlic to the pot and saute until translucent.
- Add peppers to onions, reduce heat to medium-low with lid on, and cook for 20 minutes (stirring occasionally).
- Add zucchini and keep cooking with lid on for an additional 20-30 minutes until vegetables are softened.
- Add seasonings and tomato sauce and cook for an additional 10-15 minutes on low heat.
- Serve warm.
WORLD'S BEST RATATOUILLE
Classic ratatouille with a twist based on a Martha Stewart recipe, wonderfully adapted by Greta from Picnics in the Park. Roasting the veggies gives great depth of flavour which, like most stews, improves the next day. Freezes well too!
Provided by kldesilva
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To roast peppers, place them on a rimmed baking sheet and place in oven directly under broiler. Check often and as each side of the peppers get blackened, turn the pepper. Continue to do so until all sides are completely black.
- Remove peppers from oven and place in a bowl. Cover bowl with plastic wrap. Set aside for at least 10 minutes while you roast the other vegetables.
- Once the peppers are out, reset the oven to 400F.
- Place eggplant and zucchini in a single layer on rimmed baking sheets. (You will fill more than one baking sheet. Be prepared to roast multiple batches.) Drizzle vegetables with olive oil and sprinkle with salt and pepper. Stir to coat with olive oil. Roast vegetables in oven for about 30 minutes or until vegetables are very soft, stirring occasionally.
- Meanwhile, cover the bottom of a large, heavy bottomed pot with olive oil and heat on stovetop. Add onions and garlic and cook on medium-low until golden and onions are soft.
- Back to the covered bowl of peppers! The skin should peel right off of the peppers now. Remove stem and seeds too, and slice into long thin strips. Add pepper strips and any juices into the pot with the onions.
- Add roasted eggplants and squashes to the pot plus the 2 cans of tomatoes. Season to taste with fresh or dried herbs (tarragon is lovely!).
- Stir and simmer on low for at least 30 minutes.
- Season ratatouille with salt and pepper to taste.
Nutrition Facts : Calories 120.1, Fat 4.4, SaturatedFat 0.7, Sodium 21.3, Carbohydrate 19.6, Fiber 8.2, Sugar 11, Protein 4.5
EASY RATATOUILLE
A bowlful of this warming, healthy veggie ratatouille provides all of your five a day and packs in plenty of flavour. Serve with pasta or fresh bread
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
- Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.
Nutrition Facts : Calories 220 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 11 grams fiber, Protein 7 grams protein, Sodium 0.05 milligram of sodium
More about "the best easy ratatouille recipes"
EASY RATATOUILLE RECIPE (ONE-POT)| THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (72)Calories 99 per servingCategory Entree
- Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
- In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
- Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
- Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
From wholesomeyum.com
4.8/5 (24)Calories 78 per servingCategory Side Dish
- Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
- Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart (1.5 liters) in size.
- Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You'll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.
EASY RATATOUILLE RECIPE (PLUS HOW TO SERVE IT!)
From fromscratchfast.com
BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES
From jamieoliver.com
SECRETS TO THE BEST LIGHT EASY RATATOUILLE- THE FED UP …
From thefedupfoodie.com
BEST EASY RATATOUILLE DISH FROM ANTHONY BOURDAIN - CTV
From more.ctv.ca
BEST RATATOUILLE RECIPE - COOKIE AND KATE
From cookieandkate.com
RATATOUILLE - ONCE UPON A CHEF
From onceuponachef.com
EASY TRADITIONAL RATATOUILLE RECIPE - HOW TO MAKE …
From delish.com
TRADITIONAL FRENCH RATATOUILLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY BAKED RATATOUILLE RECIPE - FAMILYSTYLE FOOD
From familystylefood.com
THE BEST EASY RATATOUILLE RECIPE - SNEAKY VEG
From sneakyveg.com
THE BEST EAST VEGAN RATATOUILLE - HAPPY FOOD, HEALTHY LIFE
From happyfoodhealthylife.com
THE BEST FRENCH RATATOUILLE FROM NICE - DELICIOUS BY EMMA
From deliciousbyemma.com
EASY RATATOUILLE (VERSATILE, 1 POT!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
15 EASY AND CREATIVE RATATOUILLE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
RATATOUILLE- THE BEST EVER! - FRENCHIE IN THE KITCHEN
From frenchieinthekitchen.com
BEST & EASY RATATOUILLE RECIPE(VEGAN & GLUTEN FREE)
From thebellyrulesthemind.net
EASY ONE-PAN RATATOUILLE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SIMPLE, COMFORTING RATATOUILLE | THE LITTLE POTATO COMPANY
From littlepotatoes.com
OVEN ROASTED RATATOUILLE - BUDGET BYTES
From budgetbytes.com
BEST RATATOUILLE AU GRATIN FOR GROWN UPS RECIPES | QUICK AND EASY ...
From foodnetwork.ca
EASY OVEN-BAKED RATATOUILLE FRANCOISE'S KITCHEN
From francoisekitchen.com
RATATOUILLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RATATOUILLE RECIPE THAT IS SO EASY AND FULL OF GOODNESS - LOVE …
From lovefrenchfood.com
THE BEST RATATOUILLE RECIPE - MIDGETMOMMA
From midgetmomma.com
AMAZING WAYS TO SERVE RATATOUILLE | ALLRECIPES
From allrecipes.com
EASY RATATOUILLE {ONE POT MEAL} - SPEND WITH PENNIES
From spendwithpennies.com
EASY RATATOUILLE RECIPE FROM A FRENCH GRANDMOTHER
From frenchfoodiebaby.com
THE BEST EASY RATATOUILLE RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST EASY RATATOUILLE RECIPE - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
THE BEST EASY BAKED RATATOUILLE RECIPE [VIDEO] - FOOD NEWS
From foodnewsnews.com
EASY RATATOUILLE IN UNDER 30 MINUTES - A VIRTUAL VEGAN
From avirtualvegan.com
EASY FRENCH RATATOUILLE | KITCHN
From thekitchn.com
EASY LAYERED RATATOUILLE {SIMPLE & ELEGANT DISH ... - SPEND WITH …
From spendwithpennies.com
ONE-POT RATATOUILLE IN 30 MINUTES! (QUICK & EASY) - MY PURE PLANTS
From mypureplants.com
EASY RATATOUILLE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
WHAT TO SERVE WITH RATATOUILLE? (45+ SIDES & MAINS) - MY PURE …
From mypureplants.com
You'll also love