Garden Ratatouille Recipes

GARDEN RATATOUILLE

Steps:

• In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
• Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.

RATATOUILLE RECIPE BY TASTY

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!

BAKED GARDEN RATATOUILLE

Steps:

• Heat oven to 375°F.
• Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
• Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken.
• Bake 15 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread.

SUMMER VEGETABLE RATATOUILLE

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.

CHICKEN WITH GARDEN VEGETABLE RATATOUILLE

Steps:

• Heat oil in large skillet on medium heat. Add chicken; cook 6 min. on each side or until evenly browned on both sides. Transfer chicken to plate; cover to keep warm.
• Heat dressing in same skillet. Add carrots, onions and garlic; cook and stir 5 min. or until crisp-tender. Add zucchini and peppers, cook and stir 5 min. Stir in pasta sauce; bring to boil. Return chicken to skillet; simmer on medium-low heat 10 min. or until done (165°F).
• Serve chicken with vegetable mixture.