Ratatouille Casserole Recipes

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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

BAKED RATATOUILLE



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

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.

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 CASSEROLE RECIPE - (4.4/5)



Ratatouille Casserole Recipe - (4.4/5) image

Provided by Malooga

Number Of Ingredients 11

1 six-ounce can tomato paste *
1/2 onion, chopped
2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
4 tablespoons olive oil (divided)
3/4 cup water
1 small eggplant, thinly sliced **
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
2 bell peppers, thinly sliced (we recommend one red and one yellow)
1 teaspoon fresh thyme leaves (can substitute basil leaves)
Salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F. Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside. Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish. Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them. Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish - alternating between vegetables. You'll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center. Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables. Bake until the vegetables are tender and fully roasted, about 45 minutes. Enjoy! *If you don't have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce. ** If you're going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn't get soggy. Recipe adapted from All Recipes Next Recipe Page»

RATATOUILLE BAKE



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

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.

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



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

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2021-10-23  · Once I find a rhythm with color of veggies, the ratatouille's ratatouille start appearing on the casserole. I do follow two things to ensure the veggies stay beautiful after cooking: 1) Layer both sauces at the bottom and nothing on top of veggies but some oil and seasoning. 2) Bake ratatouille casserole …
From chefdehome.com
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Total Time 1 hr 15 mins
Category Main Course, Dinner, Brunch
Calories 187 per serving
  • Preheat oven at 375 degree Fahrenheit. Bring 2 cups of water to rolling boil. Season with salt. Slice red potatoes. Drop in water and boil for 3-4 minutes or until par cooked. Drain on a paper towel and set aside. While potatoes cook and cool down, slice rest of veggies - squash, bell pepper and eggplant.
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  • Spray baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil. Mix well while still leaving well spread. Drizzle béchamel sauce on the top, swirl into the tomato sauce.
  • Layer sliced veggies on top. I like to make a spiral stack of vegetable slices for presentation just like ratatouille. Drizzle with olive oil. Sprinkle salt, thyme, and black pepper on top.
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RACHAEL RAY'S CASSEROLE WITH RATATOUILLE & GARLIC BREAD ...
rachael-rays-casserole-with-ratatouille-garlic-bread image
2018-11-07  · Liberally brush the cut sides of the bread with the garlic butter. Top with the Parm and parsley. Broil until lightly browned, about 4 minutes. Let cool for a minute. Cut into bite-size pieces. Arrange in a 9x13 to 10x15 baking dish. Top with the ratatouille…
From rachaelraymag.com
Servings 4
Category 30-minute Meals
  • Place the eggplant in a strainer. Sprinkle with salt. Let stand for 5 minutes. Using your hands, press out any excess liquid.
  • In a large Dutch oven or deep cast-iron skillet, heat the oil, three turns of the pan, over medium-high. Add the zucchini, peppers, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the eggplant. Cook until the vegetables are tender, 7 to 8 minutes more. Add the wine. Cook, stirring often, until absorbed, about 2 minutes. Add the tomatoes with juices and the basil. Let the ratatouille simmer over medium-low so the flavors can meld while you make the garlic bread.
  • Preheat the broiler. In a small saucepan, cook the butter, oil, and garlic over medium-high heat, stirring often, until the butter is infused with the garlic, about 2 minutes. On a rimmed baking sheet, arrange the bread in an even layer. Broil until lightly browned, about 2 minutes per side. Liberally brush the cut sides of the bread with the garlic butter. Top with the Parm and parsley. Broil until lightly browned, about 4 minutes. Let cool for a minute. Cut into bite-size pieces. Arrange in a 9x13 to 10x15 baking dish. Top with the ratatouille, then the Gruyère. Broil until brown, about 5 minutes.
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HOW TO MAKE DELICIOUSLY SIMPLE AND VEGAN RATATOUILLE ...
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2019-04-20  · This simple, no-bake recipe makes a hearty pot of ratatouille that your vegan friends & family will love. The recipe is designed to feed a group of 6-8 …
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3.7/5 (3)
Total Time 1 hr 45 mins
Category Brunch, Side Dish
Calories 137 per serving
  • Turn the burner on high. Allow the hot oil to sauté the eggplant for about 5 minutes. You should hear it crackling and see wispy steam rising from the pot.
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JULIA CHILD'S RATATOUILLE EGGPLANT CASSEROLE RECIPE
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4.6/5 (63)
Category Entrées
Cuisine French
Total Time 1 hr 10 mins
  • 1. Peel the eggplant and cut into lengthwise slices 3/8-inch thick, about 3 inches long, and 1 inch wide.
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  • 3. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.
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DUMP-AND-BAKE RATATOUILLE - THE SEASONED MOM
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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, …
From theseasonedmom.com
4.2/5 (4)
Total Time 1 hr
Category Side Dish
Calories 94 per serving
  • Cut the eggplant into chunks. In a colander, toss the eggplant with 1 tsp. salt, then let drain for about 30 minutes. Pat the eggplant dry with paper towels.
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  • 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.
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RATATOUILLE CASSEROLE | CARRIE’S EXPERIMENTAL KITCHEN
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2020-08-03  · Preheat oven to 425 degrees F. Dice your vegetables into bite sized pieces (approximately 1 to 2 inches). Add the vegetables to a bowl and toss with 1/2 cup of the oil, cheese and breadcrumbs; mix well. Add the vegetables to a 9"x13" oven …
From carriesexperimentalkitchen.com
Cuisine French
Category Vegetables
Servings 8
Total Time 45 mins
  • Dice your vegetables into bite sized pieces (approximately 1 to 2 inches). Add the vegetables to a bowl and toss with 1/2 cup of the oil, cheese and breadcrumbs; mix well.
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EASY GROUND BEEF RATATOUILLE CASSEROLE - RED WINE DRAGONS
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Total Time 50 mins
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  • In a skillet over medium heat, drizzle olive oil in a pan and toss in sliced onions and season with salt and pepper. Cook until translucent and then toss in half of the minced garlic. Reserve the rest of the garlic for later. Add in a small can of tamato paste to the mixture and stir through until everything is fragrant and the tomato paste coats the onions.
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BAKED RATATOUILLE - HOW TO BAKE IN THE OVEN - THE BLACK ...
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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 …
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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.
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EASY RATATOUILLE STEW RECIPE | CHEFDEHOME.COM
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2021-10-20  · Traditional ratatouille recipe does not have potatoes but I often add potatoes to my ratatouille casserole/soup to make it a hearty meal. If you are looking …
From chefdehome.com
Cuisine Italian
Category Main Course, Stew
Servings 4
Total Time 35 mins
  • Heat oil in a heavy bottom pot. Add half of thyme, oregano, garlic cloves, chili flakes, and pepper corns (if using). Saute for 1 minute to perfume oil, don't let garlic burn.
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  • In last 10 minutes, add in sliced squash, eggplant, and zucchini with remaining thyme and 3-4 basil leaves chopped. Mix well. Continue cooking until veggies are tender to your liking.
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EASY ONE-PAN RATATOUILLE - FAVORITE FAMILY RECIPES
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2020-06-05  · Saute the onions, garlic, and bell peppers. Add crushed tomatoes, fresh basil, salt, and pepper. Now for the fun part! Place your sliced vegetables in an …
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  • Heat olive oil in a cast iron skillet over medium heat. Add onions, garlic, and peppers, and saute until soft and fragrant.
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EASY BAKED RATATOUILLE RECIPE - FAMILYSTYLE FOOD
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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 …
From familystylefood.com
Ratings 19
Calories 167 per serving
Category Vegetables
  • Peel the eggplant, if desired, or leave some of the skin on in strips. Trim off the stem and sliced into quarters lengthwise, then slice into 1-inch thick half moons.
  • Put the eggplant in a large bowl with the zucchini, bell pepper and onion. Drizzle with the olive oil, 1 teaspoon salt and the chopped thyme and toss together.
  • 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.
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THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
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2019-09-23  · Ratatouille is a French dish that traditionally has eggplant, tomatoes, and other veggies. Sometimes traditional ratatouille is a stew made out of peppers, tomatoes, zucchini, and plenty of fresh herbs, but it’s also frequently made more like a casserole, like this one. The ratatouille …
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4.9/5 (21)
Calories 78 per serving
Category Side Dish
  • Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
  • 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.
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RATATOUILLE CASSEROLE | RECIPELION.COM
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2018-06-14  · In a Dutch oven, heat oil over medium-high heat. Sauté garlic and onion for 5 to 7 minutes or until onion is tender. Add eggplant and sauté for 2 minutes. Add …
From recipelion.com
4/5 (3)
Estimated Reading Time 3 mins
Category Casseroles
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SAUSAGE AND RATATOUILLE CASSEROLE | RICARDO
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2018-03-04  · In a 13 x 9-inch (33 x 23 cm) baking dish, combine the bell peppers, onions and garlic with ¼ cup (60 ml) of the oil. Season with salt and pepper. Bake for about …
From ricardocuisine.com
5/5 (106)
Category Main Dishes
Servings 4-6
Total Time 1 hr 35 mins
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PASTA-RATATOUILLE CASSEROLE - PREVENTION
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2016-03-01  · Preheat the oven to 375°F. Coat a 3-quart glass baking dish with cooking spray and set aside. Prepare the pasta according to package directions. Drain and set …
From prevention.com
Cuisine French, Italian
Estimated Reading Time 2 mins
Servings 1
Total Time 1 hr 30 mins
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RATATOUILLE CASSEROLE : THE REAL FOOD ACADEMY
2016-02-24  · Building the Ratatouille: On your prepared oval casserole or skillet, lay a layer of your sliced Zucchini, eggplant, tomatoes, and squash. Keep going until either you have used all the …
From therealfoodacademy.com
Category Main Dish, Side Dishes
Total Time 1 hr 10 mins
Estimated Reading Time 3 mins
  • Using a mandolin or very sharp knife, slice fresh tomatoes, squash, zucchini and eggplant as thinly as possible. Less than 1/8 an inch if possible. Sprinkle with salt, oregano and a dash of pepper.
  • In a skillet add olive oil, onions, garlic and shallots over low-medium heat. Cook until soft, 7-9 minutes. Add diced tomatoes, carrots, marjoram, thyme, and bay leaf. Simmer for 10 minutes, lower heat and add peppers. Cook just long enough to combine the flavors. Remove from heat and discard bay leaf. In either the skillet you cooked the sauce or a round/oval casserole dish (8-10 inches), spread the sauce evenly.
  • Building the Ratatouille: On your prepared oval casserole or skillet, lay a layer of your sliced Zucchini, eggplant, tomatoes, and squash. Keep going until either you have used all the vegetables, or the pan is filled.
  • Cover with a lid or foil and bake at 350 F for 40 minutes. Remove lid and return to oven for another 10 minutes. This dish can be made a day ahead, so either cover and store or broil for 10-15 minutes until it just starts to brown. Serve from dish hot or cold.
See details »


PROVENCAL RATATOUILLE A TRADITIONAL RECIPE - PERFECTLY ...
2019-09-11  · This recipe comes from the kitchen at Remember Provence, an online boutique for handcrafted products from the region.Prepared in an earthenware casserole this recipe for Provencal Ratatouille enhances the flavours of the ingredients. Every family in Provence has their own recipe for ratatouille…
From perfectlyprovence.co
5/5 (2)
Category Side Dish
Cuisine French, Provencal
Total Time 3 hrs 40 mins
  • Preparation of the peppers: Cut the red and green peppers into thin sections after having seeded them, without removing the skin. Blanch them in boiling water for a few minutes to make them more digestible. Remove from the water when slightly softened. Drain water over a colander.
  • Meanwhile, trim the eggplants into cubes with their skin. First cut them in the direction of their length, then cut perpendicularly to get dice.
See details »


RATATOUILLE CASSEROLE [VEGAN] - ONE GREEN PLANET
2018-06-27  · Ratatouille Casserole [Vegan] Dairy Free. Vegan. Calories. 139. Serves. 4. Cooking Time. 40. Advertisement. Ingredients. 2 tablespoons of extra virgin olive oil (or sunflower oil) 1 large yellow ...
From onegreenplanet.org
Servings 4
Calories 139 per serving
Estimated Reading Time 2 mins
See details »


RATATOUILLE RECIPE | RECIPES.NET
2020-05-10  · Casserole; Ratatouille Recipe; Read Next Recipe. Ratatouille Recipe Jump To Recipe. Author's default profile picture. Recipes.net Team Published: May 10, 2020 Modified: October 12, 2020. Jump To Recipe. Ratatouille Recipe . Share: Share recipe using facebookIconDesc. Share recipe using Twitter. Share recipe using Whatsapp. Share recipe using Pinterest. Copy and share the recipe …
From recipes.net
Cuisine American
Total Time 50 mins
Category Casserole
Calories 97 per serving
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ROASTED RATATOUILLE CASSEROLE - TLN
Casserole Olive oil, as needed 2 to 3 onions, sliced 2 large red peppers, sliced 2 tbsp. chopped basil 2 Japanese eggplants or baby eggplants 3 zucchini, preferable mix of green and yellow zucchini 3 to 4 roma or plum tomatoes Salt and freshly ground pepper, to taste. PREPARATION. Preheat oven to 375 F. Lightly oil an 8-cup baking dish.
From tln.ca
Estimated Reading Time 1 min
See details »


RATATOUILLE CASSEROLE RECIPE | DELICIOUS
easy. 1. Wash the potatoes and cook in boiling water for about 15 minutes. In the meantime, peel the onions and garlic. Finely dice the garlic. Heat 1 teaspoon of oil in a pan and sauté the garlic. 2. Deglaze with tomatoes, stir in herbs and let simmer for about 15 minutes. Wash, …
From delicious-cooking.com
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Top Asked Questions

How to make a sausage and Ratatouille casserole?
In a 13 x 9-inch (33 x 23 cm) baking dish, combine the bell peppers, onions and garlic with ¼ cup (60 ml) of the oil. Season with salt and pepper. Bake for about 40 minutes or until the vegetables are tender. Meanwhile, in a large skillet, brown the sausages in the remaining oil. Set aside on a plate.
How long do you cook Ratatouille in the oven?
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 that the vegetables cook evenly (or until vegetables are tender). Garnish with capers, drizzle with olive oil, and season with salt and pepper just before serving. Cooking Just for Two?
How do you make a sauce for Ratatouille?
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.
How to make a one Pan Ratatouille with vegetables?
Place sliced vegetables on top of the sauce in a spiral shape around the pan and into the center. Drizzle lightly with olive oil and top with salt and pepper. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for 20 more minutes. Serve hot over pasta or as a stand alone dish.

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