Easy Fall Ratatouille Dish Recipes

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FALL RATATOUILLE RECIPE BY TASTY



Fall Ratatouille Recipe by Tasty image

This ratatouille, pronounced rat-uh-too-ee, is the perfect vegetable stew this fall.

Provided by Chris Rosa

Categories     Dinner

Time 2h

Yield 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 small white onion, thinly sliced
¾ cup orange sweet potato, peeled and cut into 1/4 in (6 mm) thick rounds
¾ cup yellow potato, peeled, cut into 1/4 in (6 mm) thick rounds
½ cup gala apple, peeled roughly chopped
3 sprigs fresh thyme
1 teaspoon kosher salt
¾ cup vegetable stock, divided
3 small orange sweet potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
3 small yellow potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
3 small purple potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
1 delicata squash, small squash, 2 in (5 cm) ⅛-inch (3 mm) thick half-moons
3 gala apples, small apples, cut into 1/8 in (3 mm)
1 tablespoon olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
3 sprigs fresh thyme

Steps:

  • Preheat the oven to 375°F (190°C).
  • Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8-10 minutes, until the vegetables begin to release their juices and soften.
  • Add ½ cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20-25 minutes, until the vegetables are completely softened. Remove the pot from the heat.
  • Remove the thyme stems and discard. Add the remaining ¼ cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.
  • Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.
  • Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20-25 minutes, until the vegetables are softened and starting to brown.
  • Drizzle the ratatouille with more olive oil to taste. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 439 calories, Carbohydrate 83 grams, Fat 11 grams, Fiber 11 grams, Protein 5 grams, Sugar 25 grams

EASY RATATOUILLE RECIPE



Easy Ratatouille Recipe image

This one-pot ratatouille recipe is a hearty and satisfying vegetables stew to make any night of the week. I like it served hot with a perfectly runny egg on top and a side of crusty bread to sop up all the goodness.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 18

1 lb eggplant (peeled (or part-peeled in striped pattern), and cut into 1-inch pieces)
Kosher salt
Private Reserve Greek extra virgin olive oil
1 medium-sized yellow onion (finely chopped)
1 red bell pepper (stemmed, seeded, and cut into 1-inch pieces)
1 green bell pepper (stemmed, seeded, and cut into 1-inch pieces)
6 garlic cloves (peeled, and minced)
2 lb vine ripe tomatoes (chopped)
2 zucchini (halved length-wise, then cut into 1/2 inch pieces (half moons))
1/2 cup red wine
2 springs fresh thyme
1 tsp black pepper
1 tsp sweet paprika
1 tsp dried rosemary
1 tbsp sherry vinegar
3 tbsp chopped fresh basil
Eggs over-easy fried in extra virgin olive oil
Crusty bread

Steps:

  • 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.
  • Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
  • To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

Nutrition Facts : Calories 99 kcal, Sugar 10.6 g, Sodium 18.3 mg, Fat 0.8 g, SaturatedFat 0.2 g, Carbohydrate 18.2 g, Fiber 6.1 g, Protein 3.8 g, ServingSize 1 serving

EASY FALL RATATOUILLE DISH



Easy Fall Ratatouille Dish image

Enjoy a fall-ingredient favorite when you serve our Easy Fall Ratatouille Dish. Much easier to make than it seems, this Easy Fall Ratatouille Dish stars a medley of late-summer veggies, baked to perfection with a melty, cheesy bonus.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 58m

Yield Makes 8 servings, about 1 cup each.

Number Of Ingredients 8

1 eggplant, cut into bite-size pieces
1 onion, cut into 1/2-inch-thick slices
1 red pepper, cut into 1/2-inch-thick slices
1 zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Cook and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.
  • Add tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with grated topping and mozzarella.
  • Bake 15 min. or until mozzarella is melted and vegetable mixture is heated through.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 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

EASY FALL RATATOUILLE



Easy Fall Ratatouille image

I adapted this from Kraft Foods Magazine. I make this every fall when I want to use up the veggies in the garden that are a little too much on the ripe side, but still edible. It's a great one pot side dish.

Provided by Bippie

Categories     Vegetable

Time 35m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 11

1 medium eggplant, cut into chunks
1 medium onion, cut into chunks
1 red pepper, cut into chunks
1 small zucchini, cut into chunks
1 small yellow squash, cut into chunks
1/2 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/4 cup sun-dried tomato dressing
1 (16 ounce) can diced low-sodium tomatoes, undrained
1/4 cup parmesan cheese, grated
1 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Saute vegetables, garlic salt, italian seasoning and dressing in a large ovenproof skillet until tender.
  • Add tomatoes with their liquid and cook about 15 more minutes to allow some of the liquid to evaporate.
  • Top with cheeses and bake uncovered for 15 minutes.

Nutrition Facts : Calories 97, Fat 4.3, SaturatedFat 2.4, Cholesterol 13.8, Sodium 146.3, Carbohydrate 10.1, Fiber 3.7, Sugar 5.1, Protein 6.2

EASY RATATOUILLE



Easy ratatouille image

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

2 aubergines
3 medium courgettes
2 red peppers
2 tbsp olive oil
1 large onion , finely diced
3 garlic cloves , crushed
2 x 400g cans chopped tomatoes
1 tsp dried oregano , basil or Italian mixed herbs
small bunch basil , chopped, plus a few leaves to serve
1 tbsp red wine vinegar
1-2 tbsp sugar

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

AUTUMN RATATOUILLE



Autumn Ratatouille image

Almost every weekend, I make ratatouille to clean up all vegetables in my refrigerator, and the vegetables I use change by season. In autumn, my ratatouille becomes yellow because of the color of squash and pumpkin. I love the color so much. It's a Japanese sytle to add a little bit soy sauce to finish.

Provided by Nohoko

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 yellow onion, peeled coarsely chopped
1 garlic clove, peeled and coarsely chopped
1/2 small acorn squash, peeled and cut into 1/2-inch pieces
1 small zucchini, halved lengthwide and cut into cubes
1/2 carrot, halved lengthwide and cut into cubes
1/2 red bell pepper, halved lengthwise and cut into 1/2-inch slices
1/2 green bell pepper, halved lengthwise and cut into 1/2-inch slices
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon soy sauce

Steps:

  • Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
  • Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
  • Stir in a few grinds of pepper and soy sauce to taste.

Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 676.9, Carbohydrate 12.2, Fiber 2.4, Sugar 3, Protein 1.6

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2020-09-25 Quick Green Beans with Bacon. Green beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They're best when served hot. —Mari Anne Warren, Milton, Wisconsin. Go to Recipe. 5 / 75. Taste of Home.
From tasteofhome.com


EASY RATATOUILLE RECIPE WITH MEAT : OPTIMAL RESOLUTION LIST
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From recipeschoice.com


CLASSIC RATATOUILLE RECIPE | THE RECIPE CRITIC
Preheat and prep cooking dish: Preheat oven to 375°F. Spray a 1.5 qt. baking dish with non stick cooking spray. Set aside. Make the sauce: For the sauce, heat a saucepan over medium low heat. Add the olive oil and onions. Sauté for a 3 minutes until the onions start to soften. Be careful not to brown the onions.
From therecipecritic.com


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