Local Harvest Ratatouille Recipes

HARVEST RATATOUILLE

Harvest Ratatouille image

Put your favorite vegetables to delicious use in this vibrant and colorful Healthy Living Harvest Ratatouille.

Provided by My Food and Family

Categories Home

Time 1h

Yield 10 servings, 1/2 cup each

Number Of Ingredients 11

Ingredients

1 onion, chopped
2 Tbsp. oil
1 unpeeled eggplant (1 lb.), cubed
1 zucchini, cubed
1/2 cup chopped red peppers
1/2 cup chopped yellow or green peppers
1 clove garlic, minced
1 can (28 oz.) diced tomatoes, drained
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 tsp. dried thyme leaves
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cook onions in hot oil in large skillet on medium heat 10 min. or until lightly browned, stirring occasionally. Add eggplant; cook and stir 5 min. Add zucchini, peppers and garlic; cook and stir 5 min.
Add tomatoes, dressing and thyme; bring to boil. Cover; simmer on low heat 30 min. or until vegetables are tender, stirring occasionally.
Serve topped with cheese.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g

HARVEST RATATOUILLE

Harvest Ratatouille image

Yes, I know there are already many ratatouille recipes out there. This is my version, I happen to love it. Try it if you like :) This came from a "Vegetarian Times" magazine, October 1999 issue.

Provided by Geniale Genie

Categories Vegan

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
3 small eggplants, cut into 3/4-inch cubes (1 1/4lbs - 6 cups)
1 1/4 teaspoons coarse salt
2 medium onions, halved and thinly sliced
1 medium red bell pepper, cut into thin strips
3 medium garlic cloves, minced
2 medium zucchini, quartered lengthwise and cut into 3/4-inch chunks (1lb)
2 cups canned crushed tomatoes
1/2 teaspoon pepper, freshly ground
1/4 cup fresh basil, shredded

Steps:

Place eggplant cubes in a colander in sink.
Sprinkle with 1 teaspoon salt and toss to mix.
Let stand 5 minutes, then rinse under cold running water.
Drain well.
Pat dry with paper towels.
In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
Add onions, bell pepper, and garlic.
Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
Add zucchini and cook 5 minutes, stirring occasionally.
Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
Bring to a boil.
Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
Remove from heat and stir in basil.
Serve hot or at room temperature.

FARMERS MARKET RATATOUILLE

Farmers Market Ratatouille image

This is my mother's recipe for ratatouille, given to me almost 30 years ago. It makes wonderful use of the summer harvest of eggplant, tomatoes, green peppers and zucchini. It is delicious, colorful, and very versatile. It goes great as a side dish, with some cold roasted chicken, in an omelette, over pasta, or even in a sandwich! I don't know why, but I find this tastes even better a day later. I guess it gives the flavors a chance to really marry.

Provided by JackieOhNo

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 cups of diced eggplants, approximately 1 large (dice to about 1/2-inch size)
1 teaspoon salt
2 tablespoons olive oil
1 cup chopped onion (chop coarsely)
2 large garlic cloves, minced
1 large yellow squash, diced to about 1/2-inch size (2 to 2-1/2 cups)
1 large zucchini, diced to about 1/2-inch size (2 to 2-1/2 cups)
1/2 cup chopped green bell pepper
2 cups chopped fresh tomatoes (chop coarsely)
1 (14 1/2 ounce) can whole tomatoes
2 tablespoons tomato paste
1 tablespoon chopped fresh basil (or 1 t. dried)
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons chopped fresh oregano (or 1/2 t. dried)
salt and freshly ground pepper, to taste

Steps:

Lay the diced eggplant out on a cutting board and sprinkle with 1 t. of salt. Let sit for 10 minutes, then rinse away the salt and pat eggplant dry with paper towels.
Heal olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until almost translucent, then add garlic and cook for another minute or so, until onions are soft.
Add in eggplant, yellow squash, zucchini, bell pepper, and fresh tomatoes; stir to combine thoroughly. Add canned tomatoes (including liquid), breaking tomatoes up with a wooden spoon. Stir in tomato paste, herbs, and seasonings. Simmer, uncovered, over medium heat for about 20 to 25 minutes, until all the vegetables are tender and the liquid has reduced slightly.

Nutrition Facts : Calories 116.1, Fat 5.3, SaturatedFat 0.8, Sodium 448.2, Carbohydrate 16.5, Fiber 5.7, Sugar 9.6, Protein 3.8

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