Ratatouille A La Minute Recipes

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RATATOUILLE



Ratatouille image

Provided by Anne Burrell

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade

Steps:

  • Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
  • Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
  • Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
  • Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

THE BEST RATATOUILLE



The Best Ratatouille image

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

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)
1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)
Kosher salt and freshly ground black pepper
1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)
1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups)
3 cloves garlic, minced (about 1 tablespoon)
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)
1/2 cup fresh parsley, chopped, plus more for serving
6 large fresh basil leaves, torn, plus more for serving

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.

RATATOUILLE



Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

  • 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

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

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

RATATOUILLE A LA MINUTE



Ratatouille a la Minute image

Provided by Pierre Franey

Categories     easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 yellow summer squash, about 1 pound, ends trimmed
1 zucchini, about 1 pound, ends trimmed
2 very ripe red tomatoes, about 1 pound, cored
2 teaspoons olive oil
3/4 cup finely chopped onion
2 teaspoons finely minced garlic
1 teaspoon finely chopped jalapeno pepper, optional
4 sprigs fresh thyme, broken into1/2-inch lengths
1 bay leaf
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil

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 RICE



Ratatouille Rice image

Ratatouille Rice

Provided by Minute® Rice

Yield 1

Number Of Ingredients 8

1 cup Minute® Ready to Serve White Rice
1 tbsp olive oil
1 tsp minced garlic
1/2 cup sliced zucchini
1/2 cup sliced yellow squash
1 sliced medium tomato
salt
black pepper

Steps:

  • This take on the French classic is faster and easier than you think - simply top fluffy White Rice with fresh vegetables and get all the flavors that Ratatouille has to offer! Step 1
  • Heat rice according to package directions. Step 2
  • Heat oil in a medium skillet over medium heat. Add garlic and sauté 1 minute. Step 3
  • Add zucchini and squash. Season with salt and pepper. Cook for 2 minutes. Step 4
  • Add tomato and cook 1 minute. Step 5
  • Serve over rice.

RATATOUILLE



Ratatouille image

Provided by Marian Burros

Categories     dinner, casseroles, one pot, main course, side dish

Time 50m

Yield 9 to 10 cups

Number Of Ingredients 12

2 1/2 pounds eggplant, scrubbed, unpeeled and cut into 1-inch cubes
7 sprigs of fresh dill, tough stems removed
2 1/2 pounds zucchini, washed, trimmed and cut into slices 1/4-inch thick
1 1/4 pounds onions, peeled and sliced 1/4-inch thick
3 green peppers, seeded, cored and cut into 1-inch pieces
2 large or 3 medium-sized cloves garlic, put through garlic press
6 sprigs fresh parsley
1 teaspoon dried oregano
1 pound fresh, ripe plum tomatoes
3 tablespoons drained capers
6 to 8 tablespoons distilled white vinegar
Freshly ground black pepper to taste

Steps:

  • Place all of the ingredients in one large pot or two small ones. Mix contents to distribute seasonings.
  • Cover and cook over low heat, just below simmer, for 45 minutes. Ratatouille is cooked when vegetables are soft. Drain well and divide in half.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 18 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 196 milligrams, Sugar 28 grams

THE BEST RATATOUILLE RECIPE BY TASTY



The Best Ratatouille Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, zucchinis, green bell pepper, red bell pepper, tomato sauce, Herbe de provence, salt and pepper

Provided by Camilla Meritan

Categories     Lunch

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
5 zucchinis, peeled and sliced
1 green bell pepper, desseded and chopped
1 red bell pepper, desseded and chopped
1 can tomato sauce
Herbe de provence, to taste
salt and pepper, to taste

Steps:

  • Heat oil in a large, heavy-bottomed pot on medium high. Add onions and garlic to the pot and saute until translucent.
  • Add peppers to onions, reduce heat to medium-low with lid on, and cook for 20 minutes (stirring occasionally).
  • Add zucchini and keep cooking with lid on for an additional 20-30 minutes until vegetables are softened.
  • Add seasonings and tomato sauce and cook for an additional 10-15 minutes on low heat.
  • Serve warm.

RATATOUILLE A LA NICOISE



Ratatouille a La Nicoise image

This dish retains the color and texture of each vegetable and is delicious served hot as a luncheon or supper dish or cold as an appetizer. Also great as a side dish to any grilled meat.Serve with a good crusty bread for a meal or with crudites and pita bread as an appetizer. Originally from a September 1978 issue of Bon Apetite.

Provided by Leslie in Texas

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb eggplant, peeled (about 1 medium)
1 lb zucchini, unpeeled
1 teaspoon salt
6 tablespoons flour
8 tablespoons olive oil
1 large onion, finely chopped
2 green bell peppers, cut into 1/2 inch strips
2 garlic cloves, minced
2 lbs tomatoes, peeled, seeded, drained and cut into 1/2-inch strips
salt & freshly ground black pepper, to taste
6 tablespoons parsley, chopped
3 tablespoons fresh dill, snipped
3 tablespoons parmesan cheese, grated (to taste)
1 tablespoon fresh basil, chopped (or 1 1/2 t. dried)
1 tablespoon capers, rinsed and drained

Steps:

  • Cut eggplant crosswise into slices 1/2-inch thick, then cut each slice into strips about 1 inch wide and 2 to 3 inches long.
  • Quarter zucchini lengthwise then half crosswise into 2 to 3 inch lengths.
  • Place eggplant and zucchini in medium bowl, sprinkle with salt and toss lightly; allow to stand 30 minutes.
  • Drain off all liquid, rinse vegetables, and dry thoroughly with paper towels.
  • Toss gently in flour.
  • Heat 3 tablespoons oil in a 12-inch skillet over medium-high heat until very hot.
  • Add half the eggplant and zucchini and sauté until golden; transfer to bowl.
  • Add 3 more tablespoons of oil and sauté remaining eggplant and zucchini; add to bowl.
  • Place about 2 more tablespoons of oil in same skillet and sauté onion, green pepper and garlic briefly, about 3 to 4 minutes.
  • Add tomatoes, salt and pepper to taste and cook about 5 minutes longer.
  • Place 1/3 of tomato-onion mixture in a 10 inch skillet and sprinkle with 1/3 each of parsley, dill, cheese and basil. Top with half of eggplant-zucchini mixture.
  • Continue layering, ending with herbs and cheese.
  • Cover and simmer gently over low heat 10 minutes.
  • Uncover, add capers and continue simmering 30 to 45 minutes, or until most of liquid has evaporated. *Make sure heat remains low to prevent scorching.
  • Serve hot, at room temperature, or chilled.

Nutrition Facts : Calories 277.7, Fat 19.5, SaturatedFat 3.1, Cholesterol 2.2, Sodium 489.9, Carbohydrate 23.9, Fiber 6.7, Sugar 9.2, Protein 5.6

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From eatsmarter.com


RATATOUILLE RECIPE - COOKING CLASSY
2019-07-27 Instructions. Heat 2 Tbsp olive oil in a 12-inch non-stick skillet over medium high heat. Add eggplant and saute until golden brown in spots, about 8 minutes, transfer to a large pot. Add 1 Tbsp oil to skillet, add onion and saute until just starting to brown, about 6 minutes, add bell pepper saute 2 minutes.
From cookingclassy.com


ONE-POT RATATOUILLE IN 30 MINUTES! (QUICK & EASY) - MY PURE PLANTS
2022-06-20 Cooking ratatouille. Heat a stock pot or a Dutch oven to medium heat and add olive oil. Add chopped onion. Stir and cook for approx. 2 minutes. Add chopped garlic. Stir and cook for another minute. Add chopped tomatoes, bell peppers, salt, and black pepper. Now, cover it with a lid and bring it to a boil.
From mypureplants.com


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