CHICKPEA AND FENNEL RATATOUILLE
This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it's as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan. When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.
Provided by Mark Bittman
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
- Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
- Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 19 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 901 milligrams, Sugar 20 grams
FENNEL RATATOUILLE
The addition of fennel seeds and bulb fennel in this ratatouille gives an extra Mediterranean flavor. It goes perfectly with grilled meat, especially lamb. It can also be served hot or at room temperature and also makes a great sauce when stirred into hot pasta.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tbs of the oil in a pan, add the eggplant and fry until golden brown. Transfer to a plate and set aside.
- Heat the rest of the oil in the pan, then fry the onion for 5 mins until lightly browned. Add the garlic and fennel seeds and fry for 1 min, then add the peppers and fry for another 5 mins until soft.
- Add the zucchini and fennel and fry for another 5 minutes Return the eggplant to the pan with the chopped tomatoes and some seasoning.
- Part-cover and simmer for 30 mins until all the vegetables are tender and the sauce has reduced and thickened slightly. Stir in the dill and some seasoning to taste.
- Serve or set aside to serve at room temperature later.
Nutrition Facts : Calories 234.2, Fat 14.6, SaturatedFat 2, Sodium 70.8, Carbohydrate 26.1, Fiber 11.2, Sugar 8.7, Protein 5
ROASTED SUMMER RATATOUILLE
Steps:
- Put an oven rack at the top of the oven and preheat the oven to 450 degrees F. Toss the patty pan squash, eggplant, 4 sprigs of thyme, 3 sprigs of marjoram, the fennel, onion, haricot vert and crookneck squash with the olive oil until coated. Season with salt and pepper. Spread the vegetables on a baking sheet and roast until tender and browned, about 15 minutes. Discard the sprigs of thyme and marjoram.
- Transfer the roasted vegetables to a large mixing bowl. Add the thyme and marjoram leaves, the parsley and the Garlic-Chili-Tomato Butter and mix well. Taste, and season with lemon juice, salt and pepper. Serve warm or at room temperature.
- Place a large skillet over medium heat. Add the bacon and cook until it is crisp and the fat is rendered.
- Once the bacon has rendered all the fat, add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. (If the pan seems dry while you are cooking the onion, add some of the olive oil.) Add the garlic and cook, stirring for 2 minutes. Add the tomato paste and the crushed red pepper flakes stir to toast for just 15 seconds. Stir in the diced tomatoes, and cook, stirring occasionally, until the excess liquid has almost completely cooked away.
- Put the mixture in a blender and puree until smooth. Transfer the mixture to a bowl and cool to room temperature. Use a wooden spoon to work the butter into the tomato mixture until combined. If you are not using the butter right away, cover it and chill it until you do. Makes 3/4 cup.
ROASTED RATATOUILLE
Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
- Sprinkle with rosemary, thyme, salt and pepper.
- Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
- Toss with basil, olive oil and vinegar.
- Taste and adjust seasonings if necessary.
Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4
RATATOUILLE
Steps:
- In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
RATATOUILLE
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h
Yield About 10 cups
Number Of Ingredients 14
Steps:
- Trim off the ends of the eggplant and zucchini. Do not peel. Cut each into cubes measuring about one inch or slightly larger. There should be about nine cups of eggplant cubes and six of zucchini.
- Peel the onions and cut into one-half-inch cubes. There should be about one and one-half cups.
- Core, seed and devein the green peppers, and cut them into one-inch pieces. There should be about two and one-half cups.
- Heat the oil in a large heavy casserole and add the eggplant and zucchini. Sprinkle with salt and pepper. Cook, stirring often, over high heat until the vegetables start to brown, about five minutes.
- Add the onions, green peppers and garlic. Cook, stirring, over high heat, about two minutes. Add the tomatoes and tomato paste, and stir to blend. Add the bay leaf, thyme and capers. Add salt and pepper. Bring to the boil and cover closely. Reduce the heat and let simmer 30 minutes. Stir in the parsley and remove from the heat.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 10 grams
More about "fennel ratatouille recipes"
RATATOUILLE WITH FENNEL RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine French RecipesCategory Healthy Lunch RecipesServings 8-10Calories 124 per serving
- Heat 3 tbsp of the oil in a large pan over a medium-high heat, then fry the aubergines for 4 minutes, turning, until golden. Lift onto a plate lined with kitchen paper and set aside. Add 2 tbsp oil and the peppers, then fry for a few minutes until lightly spotted with brown. Set aside. Add 1 tbsp oil if needed, along with the fennel and courgettes, and fry for 3-4 minutes. Set aside.
- Add the remaining oil and the onions to the pan and fry for 8-10 minutes until lightly browned. Add the garlic and fry for 1 minute. Return the fried vegetables to the pan with the tomatoes, passata and some seasoning. Part-cover and simmer for 25-30 minutes, stirring now and then, until all the vegetables are tender and the sauce has reduced and thickened slightly. Stir in the dill, taste and season a bit more if needed.
RATATOUILLE WITH FENNEL - RACHAEL RAY IN SEASON
From rachaelraymag.com
- Heat a large cast-iron skillet over medium-high to high. Add the olive oil, two turns of the pan. Add the fennel. While the fennel cooks, prep the next ingredients and add to the skillet as you finish: Halve and seed the zucchini and cut into thick half-moons; cut the onion into 1-inch pieces; and crush the garlic, stirring occasionally as you add the vegetables. Season with salt and pepper. Stir in the eggplant and season the vegetables with the rosemary, thyme and bay leaf. Cook, stirring occasionally, until the vegetables are lightly browned, about 2 minutes. Add the wine and cook, stirring often, until absorbed, 3 to 4 minutes; add the roasted peppers, then the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Transfer to the oven and roast until the flavors meld and the vegetables are tender, 15 to 20 minutes. Drizzle with the EVOO and top with the reserved fennel fronds. Pass the crusty bread for mopping.
FENNEL, RATATOUILLE, TOMATO | PETER WATSON'S REAL FOOD
From peterwatsonfood.wordpress.com
Estimated Reading Time 6 mins
RATATOUILLE PASTA RECIPE - MEATLESS VEGETABLE PASTA WITH HERBS
From nutmegnanny.com
FENNEL AND PEPPER RATATOUILLE - BOSSKITCHEN.COM
From bosskitchen.com
RATATOUILLE RECIPE THAT IS SO EASY AND FULL OF GOODNESS
From lovefrenchfood.com
CHICKPEA AND FENNEL RATATOUILLE RECIPE - NYT COOKING
From linkingin.co
VEGETABLE RATATOUILLE | MAIN COURSE RECIPES | WOMAN & HOME
From womanandhome.com
CHICKPEA AND FENNEL RATATOUILLE - PLAIN.RECIPES
From plain.recipes
ROASTED CHICKPEA AND FENNEL RATATOUILLE – BRUCE BARONE
From brucebarone.com
CHICKPEA AND FENNEL RATATOUILLE - KOSHER COWBOY
From koshercowboy.com
MARJORIE MEEK-BRADLEY'S RATATOUILLE - TODAY.COM
From today.com
BEST FENNEL RECIPES | RACHAEL RAY IN SEASON
From rachaelraymag.com
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
PROVENçAL TIAN (EGGPLANT, ZUCCHINI, SQUASH, AND TOMATO CASSEROLE) …
From seriouseats.com
CHICKPEA AND FENNEL RATATOUILLE RECIPE - FOOD NEWS
From foodnewsnews.com
PAN-FRIED RATATOUILLE RECIPE - BBC FOOD
From bbc.co.uk
RATATOUILLE RECIPE | EPICURIOUS
From epicurious.com
EASY OVEN-BAKED RATATOUILLE FRANCOISE'S KITCHEN
From francoisekitchen.com
EASY RATATOUILLE IN UNDER 30 MINUTES - A VIRTUAL VEGAN
From avirtualvegan.com
RATATOUILLE WITH FENNEL RECIPE - COOKEATSHARE
From cookeatshare.com
FENNEL AND CHICKPEA RATATOUILLE - LEMON THYME AND GINGER
From lemonthymeandginger.com
CHICKPEA AND FENNEL RATATOUILLE - STONELEDGE.FARM
From stoneledge.farm
FENNEL RATATOUILLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FENNEL AND CHICKPEA RATATOUILLE - JUSTROOTS.ORG
From justroots.org
BEST RATATOUILLE WITH TOASTED CHICKPEAS RECIPES - FOOD NETWORK
From foodnetwork.ca
CHICKPEA AND FENNEL RATATOUILLE | RECIPE CART
From getrecipecart.com
FENNEL AND BROCCOLI RATATOUILLE RECIPE
From free-recipes.co.uk
FENNEL RATATOUILLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKPEA AND FENNEL RATATOUILLE RECIPE | RECIPE | RECIPES, …
From pinterest.ca
CHICKPEA AND FENNEL RATATOUILLE - RECIPE - STONELEDGE FARM
From stoneledge.farm
RATATOUILLE WITH FENNEL | RECIPE | FENNEL RECIPES, RATATOUILLE RECIPE ...
From pinterest.com
BAKED RATATOUILLE RICE - BOSH!
From bosh.tv
WORLD BEST EUROPEAN COOKING RECIPES : FENNEL RATATOUILLE
From worldbesteuropeanrecipes.blogspot.com
SIMPLE CHICKPEA SOUP RECIPE | RECIPE | NYT COOKING, RATATOUILLE …
From pinterest.ca
CHICKPEA AND FENNEL RATATOUILLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FENNEL AND BROCCOLI RATATOUILLE - COMPLETERECIPES.COM
From completerecipes.com
FIRE ROASTED “RATATOUILLE” - FORNO BRAVO. AUTHENTIC WOOD FIRED …
From fornobravo.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 »
You'll also love