THE BEST RATATOUILLE
Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings as a main, 12 servings as a side
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.
NEXT LEVEL RATATOUILLE
Seasonal vegetables are all slow-cooked together in a dish that truly celebrates summer. Serve with bread, or for a more substantial meal, as a side with barbecued or roasted meat or fish
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Supper
Time 2h20m
Number Of Ingredients 13
Steps:
- Heat the grill to high. Lay the pepper quarters skin-side up on a baking tray and grill until the skins are black and charred. Tip into a bowl, cover and leave to cool. Peel the charred skin off the peppers, then cut into strips, and toss back in the juices collected in the bowl. Tie the basil stalks and thyme sprig together using kitchen string and set aside.
- Heat the oven to 160C/140C fan/ gas 4. Heat the olive oil in a flameproof casserole dish and fry the courgettes and aubergine for 15 mins until nicely browned. You may need to do this in batches, adding more oil to the pan as needed so the pan is never dry.
- Scoop the veg out of the pan and set aside. Add a drizzle more oil, tip in the onion and cook for another 15 mins until softened and starting to brown. Add the garlic and leave to sizzle for a moment. Scatter with sugar, then leave for a minute to caramelise and splash in the vinegar. Stir in the cooked vegetables along with the pepper juice, season generously, pour over the cans of tomatoes and bring everything to a simmer.
- Nestle in the herbs, cover the dish and transfer to the oven for 1 hr. Remove the lid and give it another 30 mins until everything is cooked down and jammy. Leave the ratatouille to cool until just warm, then stir through most of the basil leaves and the extra virgin olive oil. Scatter with the rest of the basil and serve with griddled sourdough.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.03 milligram of sodium
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
Categories Entree
Number Of Ingredients 18
Steps:
- 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
THE ULTIMATE RATATOUILLE
Steps:
- Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.
- Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.
RATATOUILLE A LA MINUTE
Provided by Pierre Franey
Categories easy, quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the yellow squash and zucchini crosswise into slices 1/4 inch thick. There should be about 2 cups of each.
- Cut the tomatoes into 1-inch cubes. There should be about 3 cups loosely packed.
- Heat the oil in a heavy skillet, and add the zucchini and yellow squash. Cook, stirring and tossing so the pieces cook evenly, about 3 minutes. Add the onion, garlic and jalapeno pepper, and toss to blend.
- Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend, and cook, tossing and stirring, about 3 minutes. Add the basil and stir. Remove the bay leaf. Turn the mixture into a warm dish, and serve hot.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 755 milligrams, Sugar 8 grams
RATATOUILLE RECIPE BY TASTY
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
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
TEMPEH RATATOUILLE
I've always loved ratatouille and I decided to make up my own hearty version. The veggies listed can be changed/ substituted according to what you have in your refrigerator and/or what's in season.
Provided by Lauren Silver
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.
- Ladle into bowls, and top with cheese.
Nutrition Facts : Calories 433.3 calories, Carbohydrate 48.2 g, Cholesterol 35.4 mg, Fat 18.1 g, Fiber 10.8 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 650 mg, Sugar 6.1 g
More about "next level ratatouille recipes"
AMAZING WAYS TO SERVE RATATOUILLE | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Spiralized Sheet-Pan Ratatouille. This mostly hands-off ratatouille uses veggies cut into strips or spirals and roasts them for a sweet, smoky, complex flavor.
- Ratatouille Flatbread. Ready-made pizza dough is topped with a portion of Sheet Pan Ratatouille or other prepared ratatouille and baked with mozzarella cheese until golden and bubbly.
- Ratatouille Grilled Cheese Sandwiches. Sheet Pan Ratatouille (or other ratatouille) takes this grilled cheese sandwich to a whole new level. Tip: Mayo inside a grilled sandwich adds moisture and helps hold toppings in place.
- Ratatouille Provençale. This version can be enjoyed as a stew, sauce, or filling, depending on how long you simmer it. ratatouille provencale.
- Ratatouille Pappardelle. Now that's fun to say: rat-uh-TOO-ee PAP-ar-DAY-lay! To make this quick and easy dish, simply toss cooked pappardelle pasta with some of the Ratatouille Provencal and sprinkle with freshly grated Parmesan cheese.
- Ratatouille-Stuffed Peppers. Have a little Ratatouille Provencal left over? Spoon it into sweet bell peppers, top with cheese, and bake until bubbly. ratatouille stuffed peppers.
RATATOUILLE RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
HOW TO MAKE RATATOUILLE | EASY STEP BY STEP RECIPE
From gourmandelle.com
QUICK RATATOUILLE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
RATATOUILLE RECIPE - BELLY FULL
From bellyfull.net
NEXT-LEVEL RATATOUILLE - HONEYBUNCH OF ONION TOPS
From honeybunchofoniontops.com
FRENCH RATATOUILLE RECIPE - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
TASTY - RATATOUILLE LASAGNA | FACEBOOK
From facebook.com
THE NEW RULE OF RATATOUILLE: FORGET THE RULES - SERIOUS EATS
From seriouseats.com
RATATOUILLE RECIPES: 7 DIFFERENT WAYS TO EAT IT ALL WEEK
From greatist.com
BEST RATATOUILLE RECIPE - COOKIE AND KATE
From cookieandkate.com
THE WORLD’S BEST BAKED RATATOUILLE RECIPE (FREEZER FRIENDLY)
From leanjumpstart.com
CLASSIC RATATOUILLE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
NEXT LEVEL RATATOUILLE | RECIPE | RECIPES, BBC GOOD FOOD RECIPES, …
From pinterest.com
NEXT LEVEL RATATOUILLE – COOKER APP
From cookerapp.com
RECIPES | FACEBOOK
THE NEXT LEVEL: 'RATATOUILLE' GAME TOO BLAND
From oklahoman.com
EASY RATATOUILLE (VERSATILE, 1 POT!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
TRADITIONAL RATATOUILLE RECIPE - FRENCHTODAY
From frenchtoday.com
EASY RECIPE FOR RATATOUILLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NEXT LEVEL RATATOUILLE | RECIPE | BBC GOOD FOOD RECIPES ... - PINTEREST
From pinterest.co.uk
RATATOUILLE - ONCE UPON A CHEF
From onceuponachef.com
EASY LAYERED RATATOUILLE {SIMPLE & ELEGANT DISH ... - SPEND WITH …
From spendwithpennies.com
QUICK AND EASY RATATOUILLE RICE RECIPE | MINUTE® RICE
From minuterice.com
THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
From wholesomeyum.com
EASY OVEN-BAKED RATATOUILLE - FRANCOISE'S KITCHEN
From francoisekitchen.com
NEXT LEVEL RATATOUILLE | RECIPE | BBC GOOD FOOD RECIPES, RECIPES, …
From pinterest.ca
SLOW COOKER CHICKEN RATATOUILLE | RECIPES | MYFITNESSPAL
From blog.myfitnesspal.com
RATATOUILLE RECIPE WITH CANNING INSTRUCTIONS - THE SPRUCE EATS
From thespruceeats.com
WHAT IS RATATOUILLE? | SOUTHERN LIVING
From southernliving.com
10 WAYS TO MAKE RATATOUILLE | FOOD & WINE
From foodandwine.com
RATATOUILLE RECIPES EASY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE CLASSIC RATATOUILLE | FEATURES | JAMIE OLIVER
From jamieoliver.com
RATATOUILLE ORIGINAL RECIPE WITH HALLOUMI CHEESE
From grillagrills.com
LAYERED RATATOUILLE RECIPE {IT'S EASY!} | ELIZABETH RIDER
From elizabethrider.com
RATATOUILLE RECIPES : COOKING - REDDIT
From reddit.com
CLASSIC FRENCH RATATOUILLE - FROM A CHEF'S KITCHEN
From fromachefskitchen.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