Ratatouille Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


The Best Easy Baked Ratatouille Recipe image

Learn how to make ratatouille - the best ratatouille recipe is EASY! This healthy baked ratatouille dish is packed with veggies (just 10 ingredients!).

Provided by Maya Krampf

Categories     Side Dish

Time 45m

Number Of Ingredients 14

1 14.5-oz can Diced tomatoes ((drained))
1 tbsp Olive oil
1 tbsp Balsamic vinegar
1 tsp Herbs de Provence
3 cloves Garlic ((minced))
2 tbsp Fresh basil ((chopped))
1/4 tsp Sea salt ((to taste))
3 medium Roma tomatoes ((sliced))
2 medium Zucchini ((~3/4 lb, sliced))
1 small Eggplant ((1 lb, sliced, and slices cut into quarters))
1 small Onion ((sliced))
1 tbsp Olive oil
1/4 tsp Sea salt
1/8 tsp Black pepper


  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
  • Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart (1.5 liters) in size.
  • Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You'll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.
  • Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.

Nutrition Facts : Calories 78 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, Sodium 152 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving


Baked Ratatouille image

This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.-Catherine Lee, Chandler, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

4 bacon strips, cut into 2-inch pieces
1 cup sliced onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant (about 1-1/4 pounds), peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 to 12 ounces sliced Monterey Jack cheese


  • In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.

Nutrition Facts : Calories 250 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 607mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.


Ratatouille Baked Eggs image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

One 24-ounce jar prepared tomato sauce
1 tablespoon dried oregano
2 cups Ratatouille Grilled Vegetables, recipe follows
4 large eggs
2 tablespoons chopped fresh flat-leaf parsley
Grated Parmesan, for garnish
Grilled bread, for serving
1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper


  • Place a low-sided pan over medium heat. Add the tomato sauce and oregano and cook until warmed through, about 5 minutes. Stir in the Ratatouille Grilled Vegetables.
  • Use a spoon to create 4 craters, then crack an egg into each crater. Cover the pan and cook until the egg whites are set and the yolks are still slightly runny, 8 to 10 minutes. Garnish with the fresh parsley and Parmesan and serve with grilled bread for dipping.
  • Preheat a grill or grill pan to medium-high heat.
  • Season the zucchini, squash, bell pepper and onion with the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.


Ratatouille image

This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Yield Makes 3 quarts

Number Of Ingredients 11

1 can (28 ounces) whole peeled tomatoes
6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions (1 pound total), diced large
1 head garlic, cloves smashed and peeled
2 bell peppers (any color), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar


  • Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
  • Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
  • Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g


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


  • 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 Polenta Bake image

Please pass the polenta. Love the loads of veggie topping!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 11

1 medium onion, coarsely chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
1 small unpeeled eggplant, (1 pound), diced (2 cups)
1 medium zucchini, diced (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 tube (16 ounces) refrigerated plain polenta (or any flavor)
2 tablespoons shredded Parmesan cheese
3/4 cup finely shredded mozzarella cheese (3 ounces)
1/4 cup chopped fresh parsley


  • Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
  • Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
  • Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg


Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.


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


  • 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 Bake image

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Provided by Surpriseitswendy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon salt
⅛ teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
¾ cup shredded mozzarella cheese


  • Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  • Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  • Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
  • Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g


Ratatouille Bake image

This is a very hearty vegetarian dish. I often use half and half potato and sweet potato or just sweet potato for the mash and either work very well too.

Provided by Aileen2

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

6 large potatoes, for mashing
sea salt
6 -8 leaves fresh basil, very finely chopped
extra virgin olive oil
fresh coarse ground black pepper
1 aubergine, diced into 21/2cm pieces
2 medium courgettes, halved lengthwise & sliced into 21/2cm pieces
2 red peppers, each half divided into 4 pieces
2 medium red onions, each divided into 8 pieces
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (450 g) can organic plum tomatoes, roughly chopped
fresh parmesan cheese, grated


  • . Put the oven on Gas 5, 190C, 375°F.
  • . Peel and cook the potatoes in salted water. Drain and mash.
  • . Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash.
  • . Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
  • . Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well.
  • . Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes.
  • . Season with salt and pepper.
  • . Reduce the oven temperature to Gas 5,190C, 375°F.
  • . Spread the mashed potato carefully on top.
  • . Sprinkle with parmesan cheese.
  • . Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.

Nutrition Facts : Calories 353.7, Fat 0.9, SaturatedFat 0.2, Sodium 36, Carbohydrate 80.4, Fiber 13.7, Sugar 11, Protein 10.5


Ratatouille & parmesan bake image

Get all five of your five-a-day with this ratatouille & cheese bake that is healthy and filling as well as being gluten-free and vegetarian

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield 2 (with leftovers for other meals)

Number Of Ingredients 14

1 large aubergine
2 tsp rapeseed oil , plus extra for brushing
2 red onions , halved and sliced
2 peppers (any colours), diced
2 large courgettes , diced
2 garlic cloves , chopped
400g can chopped tomatoes
2 tsp gluten-free vegetable bouillon
1 thyme sprig , plus a few extra leaves for the top
handful basil , stalks chopped, leaves torn and kept separate
1 large egg
150g pot bio yogurt
15-25g vegetarian parmesan-style cheese , finely grated
2 handfuls rocket , dressed with balsamic vinegar, to serve


  • Heat oven to 220C/200C fan/gas 7. Cut the aubergine lengthways into long thin slices - once you have six slices, chop the remainder. Brush the slices very lightly with oil, place on a baking sheet lined with baking parchment and cook for 15 mins, turning once, until softened and pliable. Turn oven down to 180C/160C fan/gas 4.
  • Meanwhile, heat the oil in a large non-stick frying pan and fry the onions until softened. Stir in the chopped aubergine, the peppers, courgettes and garlic, and cook, stirring, for a few mins more. Tip in the tomatoes and a half a can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. You can add up to half a can of water if the mixture is getting too dry. Stir through the basil leaves.
  • If you are following our Healthy Diet Plan, set aside half of the ratatouille when it is ready - you'll need to chill this for our ratatouille pasta salad with rocket later in the week. If you're not following the plan, you can serve the extra ratatouille on the side or set it aside to enjoy for another meal.
  • Beat the eggs with the yogurt, cheese and 1 tbsp water. Spoon the remaining ratatouille into a shallow ovenproof dish, top with the aubergine slices, then cover with the yogurt mixture and scatter with thyme. Bake for 10-15 mins until the topping is set and starting to colour. Serve with dressed rocket on the side.

Nutrition Facts : Calories 310 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 25 grams sugar, Fiber 16 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium


Ratatouille Tortellini Bake image

I love this simple and fresh recipe. You can use canned diced tomatoes, but I suggest using your fresh garden tomatoes to send your flavor sensations over the top!

Provided by Bev I Am

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
5 garlic cloves, minced
1 vidalia onion, chopped
2 cups eggplants, peeled and diced
1 cup zucchini, sliced thin
1 cup yellow squash, sliced thin
1 green bell pepper, chopped
2 lbs fresh tomatoes, diced
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon kosher salt (to taste)
fresh ground black pepper, to taste
8 ounces cheese tortellini
1 cup shredded mozzarella cheese
1 cup parmesan cheese, freshly grated to garnish


  • Preheat oven to 350; spray 9"x13" pan with cooking spray and set aside.
  • Meanwhile, bring pot of water to boil for tortellini.
  • Over medium heat, heat olive oil in a large skillet; add eggplant,onion and garlic and cook, stirring, until vegetables have softened; about 7 minutes.
  • Add zucchini, yellow squash, bell pepper, tomatoes, basil, parsley, salt and freshly ground black pepper. Bring to a boil stirring frequently as not to allow to stick to pan; reduce heat to medium-low and simmer about 20 minutes, or until vegetables are tender.
  • Cook tortellini according to package directions; drain.
  • Spread cooked tortellini in bottom of prepared pan; spoon hot vegetables over tortellini and sprinkle with Mozzarella cheese.
  • Bake in 350 degree oven for about 20 minutes, or until hot and cheese has melted.
  • Serve with freshly grated Parmesan Cheese.

More about "ratatouille bake recipes"

easy-baked-ratatouille-recipe-familystyle-food image
2019-09-01 Pour the tomato puree into a 4-5 quart casserole or baking dish. Stir in the remaining 1/2 teaspoon salt, garlic, red and black pepper and spread over the bottom of the dish. Arrange the vegetables in the dish in one layer. Top …
From familystylefood.com

best-ratatouille-recipe-jamie-oliver-veggie image
Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick …
From jamieoliver.com

oven-roasted-ratatouille-recipes-delia-online image
2020-07-03 Pre-heat the oven to its highest setting. Now arrange the tomatoes, aubergines, courgettes, peppers and onion on the roasting tray, sprinkle with the garlic, torn-up basil leaves, crushed coriander seeds and pepper. Drizzle the …
From deliaonline.com

roasted-ratatouille-recipe-finecooking image
Preparation. Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12×16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss …
From finecooking.com

ratatouille-once-upon-a-chef image
Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set …
From onceuponachef.com

easy-ratatouille-recipe-one-pot-the-mediterranean image
2020-08-24 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 …
From themediterraneandish.com

2019-09-14 Spread the fresh herbs, salt, pepper and olive oil evenly across the top. Now the ratatouille is ready to go in the oven! Cover the dish with foil and bake in a 350F oven for 45 …
From theblackpeppercorn.com
5/5 (2)
Total Time 2 hrs 45 mins
Category Side Dish
Calories 154 per serving
  • Slice green and yellow zuchini, eggplant and roma tomatoes into 1/4 inch sliced round meddalions. Try to make all the slices the same width.
  • Mix the can of diced tomatoes with the onion and garlic. Spread the mixture evenly across the bottom of a medium sized casserole or baking dish.
  • Start assembling the ratatouille rows by placing one slice of each vegetable, standing upright and stacked together, up against the edge of the baking dish. Keep adding a slice at a time, following the same colour pattern and moving along the edge of the dish. Once the outer row is complete, continue the same way with the inner row.

Preparation. Peel the eggplant and slice 1 cm (1/2"). Slice the tomatoes, onion and zucchinis. Slice sweet pepper in strips. Crush garlic; stir in oil; add herbs. Grease an oven dish with a little oil. Layer the vegetables; sprinkle with salt and pepper. Cover; bake at 375°F (190°C), 60 to 90 minutes.Sprinkle with parmesan.
From metro.ca

Preparation. Step 1 out of 7. Preheat oven to 400° F. Step 2 out of 7. Make the Sauce: Step 3 out of 7. In a large sauce pot over medium heat, add olive oil and butter. Add onions and garlic, cooking until they become translucent (approximately three minutes). Add tomatoes and simmer until the rest of your vegetables are prepared and sliced.
From littlepotatoes.com

To make this baked ratatouille, simply: 1. Prepare your baking pan: first, drizzle on the bottom of the pan with some olive oil, about 3 tablespoons. And turn on your oven to Bake at 400 degrees F ( 200 degrees C). 2. Chop all the vegetables: bell pepper, zucchini, eggplant, and tomatoes chopped into 1/2-inch to 1-inch pieces.
From 2sistersrecipes.com

2019-06-03 Italian Ratatouille Recipe Baked. This is an Italian version of the French ratatouille, quicker and healthier to make than a traditional one and you are not compromising in taste and creaminess. All vegetables are baked in the oven at once. It is a great option for vegans and vegetarians. Prep Time 15 minutes. Cook Time 2 hours 30 minutes. ⏲️Total Time 2 …
From yourguardianchef.com

Preheat the oven to 400°F. Coat a 2-quart baking dish with cooking spray. Arrange the tomato slices in a single layer on paper towels to drain. In a medium skillet, heat 1 tsp oil over medium-low. Add the onion, 2 tsp garlic, ¼ tsp salt, and ½ tsp thyme. Cook, stirring often, until the onion softens slightly, 7 to 8 minutes.
From weightwatchers.com

2020-05-31 Preheat oven to 375°F. Cook onion, garlic, and bell pepper in 2 tablespoons olive oil over medium heat, 4-5 minutes or until tender. Add crushed tomatoes and seasonings and simmer 15 minutes or until thickened. Taste and season with salt and pepper. Meanwhile, cut vegetables to 1/8" thickness. Pour sauce into a 2 qt baking dish.
From spendwithpennies.com

Cooling time: 30 minutes. Preheat the oven to 180˚C. Place the onion, eggplant, capsicum, diced zucchini and garlic on a large baking tray lined with baking paper. Drizzle with a little olive oil ...
From sbs.com.au

2018-07-18 Preheat oven to 400 degrees F. In a large bowl (or in the prepared dish), toss together eggplant, onion, bell peppers, zucchini, tomatoes, parsley, basil, oregano, tomato paste, olive oil, and garlic. Transfer vegetables to the prepared dish, cover with foil, and bake for 45 minutes, stirring once or twice during the baking time to make sure ...
From theseasonedmom.com

Method. 1. Prepare the base • Peel, halve and slice the onion • Halve the cherry tomatoes • Peel and slice the garlic • Pick the parsley leaves and set them to one side • Add the onion, tomatoes, garlic, parsley stems, cinnamon, fennel, Italian herbs, salt, pepper and olive oil to the roasting dish and gently stir everything together ...
From bosh.tv

2014-03-22 Instructions. Preheat the oven to 400 degrees. In a large mixing bowl, combined diced zucchini, eggplant, onion, and cherry tomatoes. In a small bowl, combine the olive oil, minced garlic, sun-dried tomatoes, tomato paste, and 1 tablespoon minced onion. Add the herbs, salt, and pepper.
From thewoksoflife.com

Method. Heat the oven to gas 6, 200°C, fan 180°C. Toss the vegetables in a large baking dish, measuring about 20 x 30cm, and drizzle with the olive oil. Season and roast for 15 mins, stirring halfway through. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 10 mins until just al dente (it will continue to cook ...
From realfood.tesco.com

2022-06-11 Baked Ratatouille Recipe. This Baked Ratatouille is packed with fresh zucchini, eggplant, and tomatoes with plenty of herbs and a layer of gooey mozzarella for the most delicious meal or side dish. I love to serve it with Basil Parmesan Polenta or Mashed Cauliflower. With a glorious combination of fresh vegetables, herbs, and melty mozzarella cheese, this …
From slenderkitchen.com

2021-11-08 Instructions. Preheat your oven to 375F. Spread 1 Tbsp olive oil in the bottom of a 9 inch cast iron skillet**. In a small bowl, mix the crushed tomatoes, tomato paste, onion, garlic, thyme, salt and pepper. Pour the mixture into the base of your skillet.
From curiouscuisiniere.com

2014-05-04 Spoon the ratatouille over the bread in one layer and sprinkle on the cheese. Crack your eggs over the cheese, spacing them evenly apart. Dot the cherry tomatoes around the eggs. Transfer the pan to your preheated oven and allow to cook until the egg whites are set, but the yolks are still runny, about 12-16 minutes.
From thewoksoflife.com

2022-06-30 Preheat the oven to 375°F (190°C). Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the red onion, garlic, and ¾ teaspoon of the salt. Cook, stirring often, until the onion has softened, about 10 minutes. Add the bell pepper and cook, stirring occasionally, until softened, about 7 minutes.
From brit.co

Preheat the oven to 180°C fan/200°C/ gas 6. Mix the vegetables, garlic, oil, salt, pepper and basil in a medium-sized roasting tin or lasagne dish, then top with the tinned tomatoes. Smooth the tomatoes over the vegetables, then transfer to the oven and roast for 30 minutes.
From thehappyfoodie.co.uk

Slow-cooker vegetable lasagne. 126 ratings. Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day. See more Ratatouille recipes.
From bbcgoodfood.com

Preheat oven to 375°. Heat oil in Dutch oven over medium-high heat. Add eggplant and next 8 ingredients (eggplant through red pepper); saute 1 minute. Add rice; saute 3 minutes. Stir in tomatoes and broth; bring to boil. Add cheese and chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 ...
From myrecipes.com

2021-07-23 Instructions. Preheat oven to 425°F. Cut all the vegetables (eggplant, zucchini, bell pepper, tomatoes, onions) so that they are approximately the same size and can cook evenly. Transfer them on a large rimmed baking tray. Add the garlic and herbs (thyme, bay leaves, and rosemary (optional). Sprinkle enough salt, pepper, and olive oil to ...
From francoisekitchen.com

Slice the bell pepper into ½ inch wide strips. Cut the tomatoes into 3/4 inch wedges. Slice the zucchini the long way and then slice into ½ inch thick half-moons. Slice the onion into ¼-½ inch thick half-moons. Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans).
From feastingathome.com

Preheat the oven to 175°C/350°F. Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick. Mince or press the garlic. Generously oil an ovensafe dish. Add the minced or pressed garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and finally the diced ...
From soscuisine.com

2022-04-28 Instructions. Preheat the oven to 375ºF. Heat the oil in an ovenproof casserole dish, add the diced onion, peppers and garlic and cook until softened: 8-10 minutes. Add the crushed tomatoes, balsamic vinegar, chopped basil, thyme leaves and herbes de Provence. Add salt and pepper to taste.
From tablefortwoblog.com

2005-07-14 In large saucepan or Dutch oven, heat oil over medium-high heat; cook zucchini, peppers, eggplant, mushrooms, onions, garlic, basil and oregano, stirring occasionally, for about 25 minutes or until eggplant is very soft. Stir in tomato paste, tomatoes, sugar, salt and pepper. (Sauce can be refrigerated in air-tight container for up to 24 hours.)
From canadianliving.com

2020-06-19 Add the canned tomatoes and cook for about 10 minutes. Add the balsamic vinegar, season the sauce with salt and pepper and blend it until smooth. 3. Add the sauce into a baking dish. 4. Cut all the vegetables into thin slices. 5. + 6. Arrange the sliced vegetables in an alternating layered pattern in the baking dish.
From everyday-delicious.com

Join now & get access to 5,000+ healthy, delicious recipes. Ratatouille Bake. 2. PersonalPoints™ per serving. Total Time. 1 hr 20 min. Prep. 20 min. Cook. 1 hr. Serves. 6. Difficulty. Moderate. This classic French vegetable dish featuring ripe summer eggplant, zucchini, and tomatoes is traditionally a stew made on the stovetop and requires cooking each …
From weightwatchers.com

Preheat the oven to 180C (160C fan, gas mark 4). Cook the macaroni according to pack instructions, then drain. Meanwhile, heat the oil in a large saucepan, then cook the onion and garlic slowly until tender and golden. Stir in the herbs, tomatoes, courgettes, beans and stock. Simmer for 5 minutes. Make this recipe in summer when tomatoes ...
From nhs.uk

2021-07-08 Preheat the oven to 400ºF. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds. Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
From budgetbytes.com

Instructions. 1. Preheat the oven to 220˚C/fan 200˚C. 2. Place the capsicums, eggplant and onion in a bowl, add 2 tablespoons of the olive oil and season with sea salt and ground black pepper ...
From sbs.com.au

2020-08-11 Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat to shimmering. Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.
From skinnytaste.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 »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #low-protein     #healthy     #casseroles     #main-dish     #vegetables     #oven     #european     #low-fat     #vegetarian     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #equipment     #4-hours-or-less

Related Search