Baked Ratatouille Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST EASY BAKED RATATOUILLE RECIPE



The Best Easy Baked Ratatouille Recipe image

Learn how to make ratatouille - the best ratatouille recipe is EASY! This healthy baked ratatouille dish is packed with veggies (just 10 ingredients!).

Provided by Maya Krampf

Categories     Side Dish

Time 45m

Number Of Ingredients 14

1 14.5-oz can Diced tomatoes ((drained))
1 tbsp Olive oil
1 tbsp Balsamic vinegar
1 tsp Herbs de Provence
3 cloves Garlic ((minced))
2 tbsp Fresh basil ((chopped))
1/4 tsp Sea salt ((to taste))
3 medium Roma tomatoes ((sliced))
2 medium Zucchini ((~3/4 lb, sliced))
1 small Eggplant ((1 lb, sliced, and slices cut into quarters))
1 small Onion ((sliced))
1 tbsp Olive oil
1/4 tsp Sea salt
1/8 tsp Black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • 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.
  • Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.

Nutrition Facts : Calories 78 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, Sodium 152 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

RATATOUILLE BAKE



Ratatouille Bake image

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Provided by Surpriseitswendy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon salt
⅛ teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
¾ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  • Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  • Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
  • Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g

BAKED RATATOUILLE



Baked Ratatouille image

This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.-Catherine Lee, Chandler, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

4 bacon strips, cut into 2-inch pieces
1 cup sliced onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant (about 1-1/4 pounds), peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 to 12 ounces sliced Monterey Jack cheese

Steps:

  • In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.

Nutrition Facts : Calories 250 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 607mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.

BAKED RATATOUILLE GRATIN



Baked Ratatouille Gratin image

Make and share this Baked Ratatouille Gratin recipe from Food.com.

Provided by nemokitty

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
5 garlic cloves, peeled
2 zucchini, halved lengthwise and cut in 1/2 inch thick slices
2 yellow squash, halved lengthwise and cut in 1/2 inch thick slices
1 large onion, cut in 1/2 inch chunks
3/4 lb eggplant, cut in 1/2 inch chunks
2 (8 ounce) cans tomato sauce, no salt added
14 1/2 ounces stewed tomatoes, no salt added, chopped with their juices
1 teaspoon dried oregano
3/4 teaspoon salt
1/3 cup breadcrumbs, dried and plain
1/2 cup part-skim mozzarella cheese, shredded
1 teaspoon fresh parsley, chopped

Steps:

  • Preheat the oven to 450 degrees. In a 13x9 inch glass baking dish, combine the oil and garlic. Bake for 5 minutes or till the garlic is fragrant and hot. Stir in the zucchini, yellow squash, onion and eggplant, cover with foil and bake for 20 minutes, stirring occasionally till veggies are crisp tender.
  • Uncover and stir in the tomato sauce, tomatoes and juices, oregano and salt and bake for 10 minutes or till mixture is bubbly.
  • Sprinkle bread crumbs and cheese on top and bake for 10 minutes longer till lightly browned. Sprinkle with parsley and serve.

Nutrition Facts : Calories 258.9, Fat 8.5, SaturatedFat 3.6, Cholesterol 18.2, Sodium 1541.4, Carbohydrate 36.2, Fiber 8.9, Sugar 18.2, Protein 14.5

RATATOUILLE BAKED EGGS



Ratatouille Baked Eggs image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

One 24-ounce jar prepared tomato sauce
1 tablespoon dried oregano
2 cups Ratatouille Grilled Vegetables, recipe follows
4 large eggs
2 tablespoons chopped fresh flat-leaf parsley
Grated Parmesan, for garnish
Grilled bread, for serving
1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Place a low-sided pan over medium heat. Add the tomato sauce and oregano and cook until warmed through, about 5 minutes. Stir in the Ratatouille Grilled Vegetables.
  • Use a spoon to create 4 craters, then crack an egg into each crater. Cover the pan and cook until the egg whites are set and the yolks are still slightly runny, 8 to 10 minutes. Garnish with the fresh parsley and Parmesan and serve with grilled bread for dipping.
  • Preheat a grill or grill pan to medium-high heat.
  • Season the zucchini, squash, bell pepper and onion with the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.

ROASTED RATATOUILLE



Roasted Ratatouille image

This classic stewed vegetable dish becomes a fresh culinary experience when the thyme-spiced vegetables are roasted instead.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 6

1 yellow squash
4 Japanese eggplants, sliced in half lengthwise
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
1 red pepper, stem and seeds removed
1 tablespoon roughly chopped fresh thyme leaves

Steps:

  • Heat oven to 450 degrees. Cut squash lengthwise into 3/4-inch-thick slices. Liberally brush both sides of the eggplants and squash with olive oil, and sprinkle with salt and black pepper. Arrange the eggplant and squash on a large baking pan.
  • Cut the red pepper lengthwise into 3/4-inch-thick slices, and toss with the remaining olive oil. Sprinkle with salt and pepper, and place on the baking pan with the other vegetables. Sprinkle the vegetables with thyme. Roast vegetables until golden brown and tender, 25 to 35 minutes. Remove from the oven, and serve.

BAKED RATATOUILLE



Baked Ratatouille image

Make and share this Baked Ratatouille recipe from Food.com.

Provided by SusieQusie

Categories     European

Time 1h20m

Yield 3 cups

Number Of Ingredients 10

3 tablespoons olive oil
5 chopped garlic cloves
1 large eggplant, diced (unpeeled)
2 green bell peppers, diced
2 large tomatoes, chopped
1 onion, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch pieces
1/2 cup chopped fresh basil or 1 tablespoon dried basil
2 tablespoons red wine vinegar
4 ounces diced feta cheese (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
  • Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes.
  • Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
  • Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
  • Mix in vinegar; season to taste with salt and pepper.
  • Spread in 9-inch pie dish.
  • Sprinkle with cheese, if desired.
  • Bake until heated through, about 20 minutes.

Nutrition Facts : Calories 242.9, Fat 14.5, SaturatedFat 2.1, Sodium 25.4, Carbohydrate 28.1, Fiber 11.1, Sugar 12.9, Protein 5.7

RATATOUILLE AND BAKED EGGS



Ratatouille and Baked Eggs image

Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

3 cups Ratatouille
8 large eggs
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Place 3/4 cup ratatouille in each of four 2-cup ovenproof baking dishes set on a rimmed baking sheet. With the back of a large spoon, make 2 indentations in ratatouille in each dish. (Alternatively, place 3 cups ratatouille in a 9-by-13-inch baking dish and make 8 indentations.) Crack 1 large egg into each indentation. Season eggs with salt and pepper. Bake until egg whites are set, 20 to 25 minutes. Serve with toast if desired.

Nutrition Facts : Calories 228 g, Fat 15 g, Fiber 2 g, Protein 14 g

RATATOUILLE



Ratatouille image

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

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

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

RATATOUILLE RECIPE BY TASTY



Ratatouille Recipe by Tasty image

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

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

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

BAKED RATATOUILLE WITH CHEESE CUSTARD



Baked Ratatouille with Cheese Custard image

Categories     Pepper     Tomato     Bake     Vegetarian     Casserole/Gratin     Parmesan     Eggplant     Chickpea     Fall     Gourmet

Yield Serves 4 to 6 as a main course or 8 as a side dish

Number Of Ingredients 21

For ratatouille
5 tablespoons olive oil
1 1/2 pounds eggplant (about 1 large), peeled and cut into 1/2-inch cubes
2 medium onions, chopped fine
4 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
1 pound vine-ripened tomatoes, seeded and chopped fine, or a 28-ounce can whole tomatoes, drained and chopped fine
1 cup cooked chick-peas, rinsed and drained if canned
2/3 cup packed fresh basil leaves, washed well, spun dry, and chopped
2/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
1/4 teaspoon ground allspice
freshly ground black pepper to taste
For cheese custard
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups milk
1/2 cup freshly Parmesan (about 2 ounces)
3 large egg yolks

Steps:

  • Make ratatouille:
  • In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant, stirring frequently, until golden brown and tender, about 6 minutes. Transfer cooked eggplant to a 2- to 2 1/2-quart gratin dish or other shallow baking dish. Cook remaining eggplant in 2 tablespoons oil in same manner and add to dish.
  • In skillet cook onions, garlic, and red pepper flakes in remaining tablespoon oil over moderately low heat, stirring, until onions are softened. Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Stir in remaining ratatouille ingredients and simmer, stirring occasionally, 5 minutes. Season mixture with salt and additional pepper and spoon evenly over eggplant.
  • Preheat oven to 375°F.
  • Make cheese custard:
  • In a 1 1/2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk in a stream and salt and pepper to taste. Bring sauce to boil, whisking constantly, and simmer, whisking, 2 minutes. Stir in Parmesan and remove pan from heat. In a heatproof bowl whisk yolks together and whisk in about one fourth of sauce. Whisk yolk mixture into remaining sauce.
  • Spoon custard over ratatouille. Ratatouille may be prepared up to this point 4 hours ahead and chilled, covered.
  • Bake ratatouille in middle of oven 45 minutes, or until custard is lightly browned. Cool ratatouille 10 minutes before serving.

RATATOUILLE & PARMESAN BAKE



Ratatouille & parmesan bake image

Get all five of your five-a-day with this ratatouille & cheese bake that is healthy and filling as well as being gluten-free and vegetarian

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield 2 (with leftovers for other meals)

Number Of Ingredients 14

1 large aubergine
2 tsp rapeseed oil , plus extra for brushing
2 red onions , halved and sliced
2 peppers (any colours), diced
2 large courgettes , diced
2 garlic cloves , chopped
400g can chopped tomatoes
2 tsp gluten-free vegetable bouillon
1 thyme sprig , plus a few extra leaves for the top
handful basil , stalks chopped, leaves torn and kept separate
1 large egg
150g pot bio yogurt
15-25g vegetarian parmesan-style cheese , finely grated
2 handfuls rocket , dressed with balsamic vinegar, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Cut the aubergine lengthways into long thin slices - once you have six slices, chop the remainder. Brush the slices very lightly with oil, place on a baking sheet lined with baking parchment and cook for 15 mins, turning once, until softened and pliable. Turn oven down to 180C/160C fan/gas 4.
  • Meanwhile, heat the oil in a large non-stick frying pan and fry the onions until softened. Stir in the chopped aubergine, the peppers, courgettes and garlic, and cook, stirring, for a few mins more. Tip in the tomatoes and a half a can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. You can add up to half a can of water if the mixture is getting too dry. Stir through the basil leaves.
  • If you are following our Healthy Diet Plan, set aside half of the ratatouille when it is ready - you'll need to chill this for our ratatouille pasta salad with rocket later in the week. If you're not following the plan, you can serve the extra ratatouille on the side or set it aside to enjoy for another meal.
  • Beat the eggs with the yogurt, cheese and 1 tbsp water. Spoon the remaining ratatouille into a shallow ovenproof dish, top with the aubergine slices, then cover with the yogurt mixture and scatter with thyme. Bake for 10-15 mins until the topping is set and starting to colour. Serve with dressed rocket on the side.

Nutrition Facts : Calories 310 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 25 grams sugar, Fiber 16 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium

More about "baked ratatouille gratin recipes"

RATATOUILLE GRATIN | WILLIAMS SONOMA

From williams-sonoma.com
5/5 (4)
Total Time 1 hr 30 mins
Servings 6


BAKED RATATOUILLE GRATIN RECIPE - FOOD.COM
Aug 11, 2013 - This came from Great Taste-Low Fat Vegetables Cookbook.
From pinterest.com


BAKED RATATOUILLE - PLANT-BASED ON A BUDGET
2017-01-04 Preheat oven to 375 degrees Fahrenheit. Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet (I used a 12') Next, layer vegetable coins in a spiral pattern around the skillet ...
From plantbasedonabudget.com


BAKED RATATOUILLE WITH HAVARTI CHEESE - SKINNYTASTE
2018-08-02 In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side. Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash and the zucchini. Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 …
From skinnytaste.com


BAKED RATATOUILLE – VICTORIA MCGINLEY STUDIO
2011-08-04 Preheat your oven to 400°. In a medium skillet, heat 2 tbsp of olive oil over medium heat. Once hot, add in the onions and let cook for a minute until they just begin to soften. Add in half of the chopped garlic, the crushed red pepper flake, and season with kosher salt and freshly ground black pepper.
From victoriamcginley.com


WHITE BEAN & RATATOUILLE GRATIN - RECIPE - FINECOOKING
Heat the oven to 425°F. Fold together the ratatouille, beans, parsely, and basil. Season with salt and pepper to taste. Put the mixture into a small (1-1/2-qt.) gratin pan or baking dish. In a small bowl, toss the breadcrumbs, Parmigiano, and olive oil until well blended. Sprinkle the crumb mixture over the gratin.
From finecooking.com


RATATOUILLE GRATIN RECIPE THE WHOLE FAMILY WILL LOVE
2017-01-06 Preheat the oven to 200C/180C fan. In a large frying pan, heat 1 tbsp of the oil on high and fry the aubergine and courgettes slices until golden. Drain on kitchen paper. Add remaining oil and ...
From telegraph.co.uk


BAKED RATATOUILLE RECIPE (CONFIT BYALDI) - EVERYDAY DELICIOUS
2020-06-19 Add the canned tomatoes and cook for about 10 minutes. Add the balsamic vinegar, season the sauce with salt and pepper and blend it until smooth. 3. Add the sauce into a baking dish. 4. Cut all the vegetables into thin slices. 5. + 6. Arrange the sliced vegetables in an alternating layered pattern in the baking dish.
From everyday-delicious.com


BAKED RATATOUILLE RECIPE - JARED SIPPEL | FOOD & WINE
Step 1. Preheat the oven to 300°. In a large skillet, season the eggplant with salt and pepper and sauté in olive oil with 1 thyme sprig and 1 crushed garlic clove until softened. Discard the ...
From foodandwine.com


DUMP-AND-BAKE RATATOUILLE - THE SEASONED MOM
2018-07-18 Preheat oven to 400 degrees F. In a large bowl (or in the prepared dish), toss together eggplant, onion, bell peppers, zucchini, tomatoes, parsley, basil, oregano, tomato paste, olive oil, and garlic. Transfer vegetables to the prepared dish, cover with foil, and bake for 45 minutes, stirring once or twice during the baking time to make sure ...
From theseasonedmom.com


BAKED RATATOUILLE TIAN - FOOD TO GLOW
2018-07-23 Preheat the oven to 180C/350F. Beginning at one edge of the dish start alternating the sliced vegetables in a semi-reclining, overlapping pattern. It really depends on the shape and angle of the dish. Brush with oil - garlic or herb-infused oil would be nice - …
From kelliesfoodtoglow.com


EASY OVEN-BAKED RATATOUILLE FRANCOISE'S KITCHEN
2021-07-23 Instructions. Preheat oven to 425°F. Cut all the vegetables (eggplant, zucchini, bell pepper, tomatoes, onions) so that they are approximately the same size and can cook evenly. Transfer them on a large rimmed baking tray. Add the garlic and herbs (thyme, bay leaves, and rosemary (optional). Sprinkle enough salt, pepper, and olive oil to ...
From francoisekitchen.com


BAKED RATATOUILLE RECIPE - MY GORGEOUS RECIPES
2021-05-24 Cover the dish with foil and bake in the oven at 200 degrees C (390 Fahrenheit) for about 30 minutes or until the vegetables are tender. Remove the foil and bake for a further 10-15 minutes so that the vegetables can get a lovely brownish colour, but careful not to burn them if left for too long in the oven.
From mygorgeousrecipes.com


RATATOUILLE GRATIN RECIPE | EAT SMARTER USA
Place the potatoes on the baking sheet, brush with oil and season with salt and bake for about 20 minutes. Then turn the potatoes over and bake an additional 10 minutes. Peel the onions and cut into eighths. Peel and finely chop the garlic. Blanch the tomatoes in a pot of boiling water for 10 seconds. Remove and rinse with cold water.
From eatsmarter.com


RATATOUILLE OF ROASTED VEGETABLES RECIPE | EATINGWELL
Reduce oven temperature to 350 degrees . Separate the garlic cloves and squeeze the soft pulp into a large heavy saucepan or Dutch oven. Slip skins from the tomatoes and peppers. Roughly chop the roasted vegetables and add to the pan. Stir …
From eatingwell.com


LAYERED BAKED RATATOUILLE - CURIOUS CUISINIERE
2021-11-08 Instructions. Preheat your oven to 375F. Spread 1 Tbsp olive oil in the bottom of a 9 inch cast iron skillet**. In a small bowl, mix the crushed tomatoes, tomato paste, onion, garlic, thyme, salt and pepper. Pour the mixture into the base of your skillet.
From curiouscuisiniere.com


EASY BAKED RATATOUILLE RECIPE - FAMILYSTYLE FOOD
2019-09-01 Instructions. Preheat oven to 425 degrees. Peel the eggplant, if desired, or leave some of the skin on in strips. Trim off the stem and sliced into quarters lengthwise, then slice into 1-inch thick half moons. Put the eggplant in a large bowl with the zucchini, bell pepper and onion.
From familystylefood.com


RATATOUILLE GRATIN – TASTEFOOD
2011-07-11 1. Preheat the oven broiler. 2. Slice the eggplant, zucchini, and yellow squash crosswise about 1/3 inch thick. (If the eggplant is much wider than the squash, quarter lengthwise and slice 1/3 inch thick.) 3. Arrange the eggplant, zucchini, squash, and peppers in one layer on an oiled baking tray.
From tastefoodblog.com


BAKED RATATOUILLE - 3 SMART POINTS | LAALOOSH
2016-02-17 Preheat the oven to 400 degrees F. Lightly grease a Dutch oven or other oven safe dish. Arrange the vegetables in the pan. In a small bowl, combine the remaining ingredients. Pour the seasonings over the vegetables. Bake for 45 minutes, or until the vegetables are tender. Season again to taste with salt and pepper.
From laaloosh.com


BEST RATATOUILLE AU GRATIN FOR GROWN UPS RECIPES - FOOD NETWORK
2012-10-31 A quick and easy recipe for making the best Ratatouille Au Gratin for Grown Ups. ADVERTISEMENT. IN PARTNERSHIP WITH. quick and easy. Ratatouille Au Gratin for Grown Ups. by Food Network Canada. October 31, 2012. 2.5 (11 ratings) Rate this recipe PREP TIME. 30 min. COOK TIME. 15 min. YIELDS. 6 servings. This hearty meal will fill you up and is super …
From foodnetwork.ca


OVEN ROASTED RATATOUILLE - BUDGET BYTES
2021-07-08 Drizzle 1 Tbsp olive oil over top. Sprinkle ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp freshly cracked pepper, and ¼ tsp salt on top of the vegetables. Transfer the dish to the preheated 400ºF oven and roast for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle 1 cup of shredded mozzarella on top.
From budgetbytes.com


BAKED RATATOUILLE WITH GOAT’S CHEESE - ARCISFOODBLOG
2018-11-23 The only changes to the original recipe were that I doubled the garlic, and I slightly upped the quantities of the cheese sauce to prevent leftover ingredients. Banks’ recipe calls for 4 courgettes. I had a mixture of reasonably small but long green and yellow courgettes, and with slices of about 3mm (1/8″), just over 2 courgettes were ...
From arcisfoodblog.com


RATATOUILLE GRATIN - WILLIAMS-SONOMA TASTE
2014-08-08 Preheat an oven to 400°F (200°C). In a 12-inch (30-cm) stainless-steel gratin over medium heat, warm 1 Tbs. of the oil. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl and set aside. Add another 1 Tbs. of the oil to the gratin and return to medium heat.
From blog.williams-sonoma.com


RATATOUILLE BAKED EGGS: THE PERFECT BRUNCH RECIPE - THE WOKS OF LIFE
2014-05-04 Spoon the ratatouille over the bread in one layer and sprinkle on the cheese. Crack your eggs over the cheese, spacing them evenly apart. Dot the cherry tomatoes around the eggs. Transfer the pan to your preheated oven and allow to cook until the egg whites are set, but the yolks are still runny, about 12-16 minutes.
From thewoksoflife.com


EASY BAKED RATATOUILLE - TINY RED KITCHEN
Instructions. Preheat oven to 400 degrees F. Slice the veggies about 1/4-1/2 inch thick — try to make sure they are sliced as evenly as possible. Layer the veggies in a casserole dish. You can layer them flat or sideways, whatever is easiest. Drizzle with olive oil, sprinkle with fresh chopped herbs, and tuck the garlic in wherever you can.
From tinyredkitchen.com


RATATOUILLE RECIPES | BBC GOOD FOOD
Slow-cooker vegetable lasagne. 126 ratings. Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day. See more Ratatouille recipes.
From bbcgoodfood.com


EASY BAKED RATATOUILLE - 2 SISTERS RECIPES BY ANNA AND LIZ
1. Prepare your baking pan: first, drizzle on the bottom of the pan with some olive oil, about 3 tablespoons. And turn on your oven to Bake at 400 degrees F ( 200 degrees C). 2. Chop all the vegetables: bell pepper, zucchini, eggplant, and tomatoes chopped into 1/2-inch to 1-inch pieces. Then chop onions or dice is fine.
From 2sistersrecipes.com


OVEN-BAKED RATATOUILLE SCALLOPED CHEESY POTATOES - HEINEN'S …
Set the sliced vegetables aside. In a large mixing bowl, whisk together the eggs, melted butter and heavy cream (or milk if you’re substituting), until combined. Add the nutmeg, basil, thyme, salt, pepper and flour. Mix well. Add the sliced veggies and potatoes to the batter and stir well until the slices are coated in the batter.
From heinens.com


RATATOUILLE BAKED CHICKEN - SKINNYTASTE
2020-08-11 Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat to shimmering. Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.
From skinnytaste.com


RECIPES BAKED RATATOUILLE | SOSCUISINE
Preheat the oven to 175°C/350°F. Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick. Mince or press the garlic. Generously oil an ovensafe dish. Add the minced or pressed garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and finally the diced ...
From soscuisine.com


RATATOUILLE BAKED ZITI RECIPE - PILLSBURY.COM
2012-01-20 1. Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In large Dutch oven, cook and drain pasta as directed on package, using minimum cook time. Return pasta to Dutch oven. 2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 seconds. Add eggplant, zucchini, yellow squash and salt; cook 8 ...
From pillsbury.com


RATATOUILLE BAKE RECIPE | MYRECIPES
Preheat oven to 375°. Heat oil in Dutch oven over medium-high heat. Add eggplant and next 8 ingredients (eggplant through red pepper); saute 1 minute. Add rice; saute 3 minutes. Stir in tomatoes and broth; bring to boil. Add cheese and chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 ...
From myrecipes.com


OVEN BAKED RATATOUILLE RECIPE | THE GREEN ROASTING TIN
Preheat the oven to 180°C fan/200°C/ gas 6. Mix the vegetables, garlic, oil, salt, pepper and basil in a medium-sized roasting tin or lasagne dish, then top with the tinned tomatoes. Smooth the tomatoes over the vegetables, then transfer to the oven and roast for 30 minutes.
From thehappyfoodie.co.uk


BAKED RATATOUILLE - HOW TO BAKE IN THE OVEN - THE BLACK PEPPERCORN
2019-09-14 Spread the fresh herbs, salt, pepper and olive oil evenly across the top. Now the ratatouille is ready to go in the oven! Cover the dish with foil and bake in a 350F oven for 45 minutes. Remove the foil and bake for another 45 minutes. hours. The sliced vegetables should be fully cooked, and beautifully roasted.
From theblackpeppercorn.com


OVEN BAKED RATATOUILLE | KITA ROBERTS PASSTHESUSHI.COM
2019-04-21 Preheat the oven to 375 degrees F. Spoon the tomato sauce in a baking dish or pan and combine the garlic, onion, 1 tbs olive oil. Season with salt and pepper and smooth out. Cut the edges from the veggies and using a mandolin (and safety skills) slice the …
From passthesushi.com


RATATOUILLE GRATIN — LES PETITES GOURMETTES
Heat a 12-inch stainless-steel gratin or oven-safe skillet* over medium heat, add 1 tablespoon of the olive oil. Add the garlic and thyme and cook, stirring just until fragrant, less than 1 minute. Transfer to a large bowl and set aside. Add another tablespoon of the olive oil to the gratin and return to medium heat. Add the onion and sauté ...
From lespetitesgourmettes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #low-protein     #healthy     #vegetables     #easy     #low-fat     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #3-steps-or-less

Related Search