RATATOUILLE
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
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
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.
RATATOUILLE
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
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
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
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 RICE
Ratatouille Rice
Provided by Minute® Rice
Yield 1
Number Of Ingredients 8
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
Provided by Marian Burros
Categories dinner, casseroles, one pot, main course, side dish
Time 50m
Yield 9 to 10 cups
Number Of Ingredients 12
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
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
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
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
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
More about "ratatouille a la minute recipes"
RATATOUILLE - ONCE UPON A CHEF
From onceuponachef.com
RATATOUILLE | RICARDO
From ricardocuisine.com
BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES
From jamieoliver.com
RATATOUILLE A LA REMY RECIPE - MAKEBETTERFOOD.COM
From makebetterfood.com
THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
From wholesomeyum.com
EASY RATATOUILLE RECIPE (ONE-POT)| THE MEDITERRANEAN …
From themediterraneandish.com
BEST RATATOUILLE RECIPE - COOKIE AND KATE
From cookieandkate.com
RATATOUILLE A LA MINUTE - REDBOOK
From redbookmag.com
Estimated Reading Time 30 secs
RATATOUILLE - EASY RECIPE MADE FROM SCRATCH WITH A SHORTCUT!
From fifteenspatulas.com
15-MINUTE RATATOUILLE RECIPE - YUMMYMUMMYCLUB.CA
From yummymummyclub.ca
RATATOUILLE à LA MINUTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRILLED RATATOUILLE RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
RATATOUILLE RECIPE - FRENCH SUMMER VEGETABLE STEW - EVERYDAY …
From everyday-delicious.com
RATATOUILLE | FOOD & WINE
From foodandwine.com
RATATOUILLE A LA CASABLANCAISE RECIPE - FOOD NEWS
From foodnewsnews.com
15-MINUTE RATATOUILLE RECIPE | RATATOUILLE RECIPE, RECIPES, JAMIE ...
From pinterest.ca
RATATOUILLE RECIPE – COLOURFUL, DELICIOUS AND FLAVOURFUL [2021]
From thefrenchfood.com
BEST EASY RATATOUILLE DISH FROM ANTHONY BOURDAIN - CTV
From more.ctv.ca
EASY ONE-PAN RATATOUILLE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
RATATOUILLE A LA MINUTE - DINING AND COOKING
From diningandcooking.com
EASY RATATOUILLE (VERSATILE, 1 POT!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
“RATATOUILLE A LA REMY” , FROM THE MOVIE RATATOUILLE
From kannammacooks.com
RATATOUILLE (à LA REMY) RECIPE – RECIPE CHOICE
From recipechoice.netlify.app
RATATOUILLE RECIPE | COOKING LIGHT
From cookinglight.com
EASY RATATOUILLE RECIPE - COOKING LSL
From cookinglsl.com
RATATOUILLE A LA MINUTE - PLAIN.RECIPES
From plain.recipes
ONE-POT FRENCH RATATOUILLE RECIPE – BON APPéT'EAT
From bonappeteat.ca
HOW TO MAKE A PERFECT RATATOUILLE - VIVA RECIPES
From vivarecipes.com
TRADITIONAL RATATOUILLE RECIPE - FRENCHTODAY
From frenchtoday.com
CLASSIC FRENCH RATATOUILLE RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SECRETS TO THE BEST LIGHT EASY RATATOUILLE- THE FED UP FOODIE
From thefedupfoodie.com
AMAZING WAYS TO SERVE RATATOUILLE | ALLRECIPES
From allrecipes.com
CASSEROLE “A LA RATATOUILLE” – WINTER, VERY TASTY RECIPE
From verytastyrecipes.com
20-MINUTE WEEKNIGHT RATATOUILLE - SOFABFOOD
From sofabfood.com
LADY DAWN RUSSELL'S ONE-POT RATATOUILLE RECIPE | PEOPLE.COM
From people.com
VEGETABLE GRATIN à LA RATATOUILLE RECIPE | EAT SMARTER USA
From eatsmarter.com
RATATOUILLE RECIPE - COOKING CLASSY
From cookingclassy.com
ONE-POT RATATOUILLE IN 30 MINUTES! (QUICK & EASY) - MY PURE PLANTS
From mypureplants.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
Related Search