Ratatouille Baked Recipes

RATATOUILLE RECIPE BY TASTY

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!

BAKED RATATOUILLE

Steps:

• 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.

THE BEST EASY BAKED RATATOUILLE RECIPE

Steps:

• 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.

RATATOUILLE BAKE

Steps:

• 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.

RATATOUILLE BAKED EGGS

Steps:

• 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

Steps:

• Preheat the oven to 350 degrees F.
• Bundle the thyme and basil together with butcher's twine, then set aside. Heat half the olive oil in a large skillet over medium heat. Add the eggplant and begin to cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer the eggplant to a cold Dutch oven. Return the skillet back to the heat, then add more olive oil and the onions and peppers. Cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer to the cold Dutch oven with the eggplant. Finally, repeat this process with the zucchini, then add to the Dutch oven. Stir the anchovy paste, tomatoes, olives, remaining garlic, herb bundle and salt and pepper into the vegetables. Drizzle with olive oil. Stir, then cover and bake 1 hour.
• Remove from the oven. Transfer to a platter and garnish with Parmesan and basil. Serve by itself as a side dish, or serve over pasta, eggs or polenta.

RATATOUILLE

Steps:

• 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.

RATATOUILLE BAKE

Steps:

• . 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.

BAKED RATATOUILLE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
• Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes.
• Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
• Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
• Mix in vinegar; season to taste with salt and pepper.
• Spread in 9-inch pie dish.
• Sprinkle with cheese, if desired.
• Bake until heated through, about 20 minutes.

RATATOUILLE & PARMESAN BAKE

Steps:

• 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.

RATATOUILLE

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.

RATATOUILLE

Steps:

• Heat oven to 350 degrees.
• Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
• Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
• Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
• In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
• Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
• Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
• Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.