Mixedcourgetteandcherrytomatoclafoutiwithcheese Recipes

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

Ingredients

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

MIXED COURGETTE AND CHERRY TOMATO CLAFOUTI WITH CHEESE

Mixed Courgette and Cherry Tomato Clafouti With Cheese image

I often make sweet clafouti, especially with cherries; but recently, I ate a savoury one in a restaurant - it was delicious! Much lighter than a gratin and a wonderful, colourful recipe idea for a vegetable accompaniment OR a light lunch or starter. This is the version I invented using yellow & green courgettes with little cherry tomatoes. I used grated parmesan cheese and it worked perfectly! I made this in a 30cm/12" long oval earthenware French Tian; any attractive oven to table baking dish would be suitable.

Provided by French Tart

Categories Lunch/Snacks

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 yellow courgette, sliced
1 green courgette, sliced
100 g cherry tomatoes, halved
2 garlic cloves, crushed
25 g butter (optional)
2 eggs, beaten
3 tablespoons creme fraiche or 3 tablespoons sour cream
100 ml 1% low-fat milk
25 g self raising flour
50 -75 g grated parmesan cheese
salt
fresh ground black pepper

Steps:

Pre-heat oven to 200°C or 400°F.
Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4".
Cut the cherry tomatoes into half - if they are very small, leave them whole.
Cut up the butter into small pieces and scatter over the base of the baking dish.(if you are watching your fat content - you can leave the butter out.).
Add the crushed garlic; scatter over the top of the butter.
Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate!
Add the creme fraiche & milk to the beaten eggs; mix well.
Sift the self raising flour into the egg mixture; stir in well.
Add half of the parmesan cheese, salt and freshly ground black pepper; mix well.
Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix.
Scatter the remaining parmesan cheese on top.
Cook in a pre-heated oven for between 45 - 60 minutes, or until the clafouti has risen, is firm to the touch and it is golden brown on top.
Serve as a vegetable accompaniment, for 4 people or with salad and crusty bread as a light lunch, for 2 people.
Individual ones would make an attractive starter - adjust the cooking time down by about 10 minutes; serve in individual baking dish with a side salad.

Nutrition Facts : Calories 386.1, Fat 21.6, SaturatedFat 11.5, Cholesterol 266.8, Sodium 507.1, Carbohydrate 26.9, Fiber 3.5, Sugar 8.7, Protein 22.9

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