EASY RATATOUILLE RECIPE
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
Number Of Ingredients 18
- 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
I made ratatouille for my DIL the other night. She mentioned her mum used to make it with meatballs in it so this is my take on that recipe. I got further inspiration from **Mandy**s Recipe #220408. We usually eat most of the dish and then take the leftovers (cold) the following day for a picnic as we fish.
Provided by JustJanS
Yield 2 serving(s)
Number Of Ingredients 18
- Combine the first 6 ingredients, mixing well. Form into 12 small meatballs.
- Heat a frying pan over medium heat and cook meatballs until browned all over and cooked through (about 10 minutes).
- Combine remaining ingredients (except extra basil and lemon juice) in an ovenproof dish, push the meatballs amongst the vegetables.
- Preheat your oven to 350f/190c. Place in the oven and cook for half an hour, stir and cook a further hour or until the vegetables are tender.
- Sprikle with the extra basil and lemon juice, check the seasonings and serve.
MEDITERRANEAN MEATBALL RATATOUILLE
Measure and chop most of the ingredients the night before, and the next day it'll take you just a few minutes to have everything in the slow cooker. Before, when I didn't care for sausage, I would substitute ground beef. Also, if you don't like eggplant, you can increase the amount of mushrooms or zucchini. Update 8/16/07: I just made this using my new slow cooker, and I found it didn't require more than 4-5 hours on low to cook.
Provided by bernrome
Categories One Dish Meal
Yield 6 serving(s)
Number Of Ingredients 14
- Pour 1 tablespoon olive oil into 5-quart slow cooker.
- Shape sausage into 1-inch meatballs. Place half the meatballs in slow cooker.
- Add half the mushrooms, eggplant and zucchini.
- Top with onion, garlic, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
- Add remaining meatballs, mushrooms, eggplant and zucchini, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper.
- Top with remaining 1 tablespoon olive oil.
- Cover; cook on low 6 to 7 hours.
- Stir in diced tomatoes and tomato paste.
- Cover; cook on low 15 minutes.
- Stir in basil and lemon; serve.
EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS
These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.
Provided by Food Network Kitchen
Yield 6 servings (half a sandwich per person)
Number Of Ingredients 15
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
- Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
- Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
- Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
- Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
- For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, chile flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes.
- For the meatballs: Preheat the oven to 425 degrees F.
- Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and chile flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve.
- 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
MEDITERRANEAN KOFTA MEATBALLS
For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 17
- Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.
Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
MEDITERRANEAN MEATBALL SANDWICHES
I grow onions, garlic and herbs, so that's what I use in these saucy sandwiches. Make patties or form the ground beef into meatballs instead. -Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 8
- In a large bowl, combine onion, parsley, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on pitas with tzatziki sauce and toppings as desired.
Nutrition Facts : Calories 379 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 682mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
MEDITERRANEAN SOLE WITH RATATOUILLE
Savor the sunny Mediterranean! Fennel, eggplant and fresh oregano join flavored canned tomatoes, bell peppers and meltingly tender sole.
Provided by By Betty Crocker Kitchens
Number Of Ingredients 8
- Spray 12-inch skillet with cooking spray; heat over medium heat. Add bell pepper, onion and fennel; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in eggplant, tomatoes and 2 teaspoons of the oregano; reduce heat to medium-low. Cover; cook 15 minutes, stirring frequently.
- Roll up each fillet, beginning from narrow end, and secure with toothpicks; sprinkle with remaining 2 teaspoons oregano. Place fish rolls, seam sides down, in eggplant mixture. Cover; cook about 8 minutes or until fish flakes easily with fork.
- Using slotted spoon, remove fish to serving platter. Remove toothpicks from fish. Serve eggplant mixture with fish. Sprinkle with cheese.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 30 mg, Fiber 7 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 7 g, TransFat 0 g
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Top Asked Questions
What is the best way to cook Ratatouille?Add garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, rosemary. Season with kosher salt. Raise heat to medium-high and bring to a boil for 5 minutes, stirring once of twice. Turn heat down, cover and cook over low heat for 20 minutes or so. Remove ratatouille from heat.
How to cook Ratatouille with sherry vinegar?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.
What is Ratatouille and how is it made?Ratatouille is a traditional French dish that originated in the coastal city of Nice. The recipe will most commonly include plenty of tomato and garlic - as well as lots of veg! The veggies are stewed in a rich tomato sauce to make a Ratatouille.
What is the best way to make meatballs in the oven?Preheat oven to 350 degrees F. In a large bowl, combine roasted red peppers, bread crumbs, egg product, tomato sauce, basil, parsley, salt, pepper. Add ground beef; mix well. Shape meat mixture into 48 meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan.