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
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 CHUTNEY
Use up surplus peppers, aubergines, courgettes and tomatoes in this economical version of a French vegetarian classic
Provided by Mary Cadogan
Categories Condiment
Time 1h30m
Yield Makes about 2.5kg (enough to fill 8-10 large jars)
Number Of Ingredients 10
Steps:
- Chop the peppers, aubergines and courgettes into very small pieces. You can chop them roughly and pulse them in a food processor, if you like. Peel and chop the tomatoes. Finely chop the onions. Peel, core and finely chop the apples. Put everything in a large wide pan with the vinegar, 2 tsp salt, the mustard and coriander seeds, paprika and chilli, if using. Bring to the boil, stirring, then simmer for 25-30 mins until all the vegetables are very tender.
- Stir in the sugar until it has dissolved, then boil until the chutney is thickened and pulpy. Pot into warm, sterilised jars (see tip, below), seal and label.
Nutrition Facts : Calories 14 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.1 milligram of sodium
CHUNKY RATATOUILLE STEW
Make and share this Chunky Ratatouille Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
- Add in the mushrooms, eggplant, and zucchini; stir.
- Add the beef broth and wine; bring the mixture to boiling; reduce heat.
- Simmer, covered, for 8-10 minutes or until vegetables are tender.
- Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
- Ladle stew into individual bowls; sprinkle with provolone cheese.
Nutrition Facts : Calories 193.7, Fat 10.1, SaturatedFat 4.3, Cholesterol 15.6, Sodium 710.7, Carbohydrate 17.4, Fiber 4.7, Sugar 8.6, Protein 10
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.
More about "ratatouille chutney recipes"
EASY RATATOUILLE RECIPE (ONE-POT)| THE MEDITERRANEAN …
From themediterraneandish.com
RATATOUILLE - ONCE UPON A CHEF
From onceuponachef.com
BEST RATATOUILLE RECIPE - COOKIE AND KATE
From cookieandkate.com
THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
From wholesomeyum.com
BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES
From jamieoliver.com
RATATOUILLE | RICARDO
From ricardocuisine.com
RATATOUILLE CHUTNEY | HOW TO MAKE, BY ROSIE MAKES JAM RECIPES
From recipes.rosiemakesjam.com
Servings 12-13Total Time 2 hrsCategory Chutney
- Trim and chop the aubergine first, and sprinkle with about 2 teaspoons salt. Set aside while you prepare the remaining ingredients
- Pour boiling water over the tomatoes and leave for 1 minute. Drain and then peel off the skins before chopping.
RATATOUILLE CHUTNEY – COOKING AND CRAFT SCHOOL
From pinnyandtrowel.com
- Place the tomatoes, onions, courgettes, peppers, aubergine and garlic in a large pan. Add the salt, cayenne and paprika and coriander. Cover and cook gently, stirring occasionally, until the juices run.
- Bring to a boil, reduce the heat, uncover and simmer for 1-1/2 hours or until the vegetables are soft but still recognizable as shapes, and most of the water from the tomatoes has evaporated.
- Add the vinegar and sugar, stirring to dissolve the sugar. Continue to cook for 1 hour or until the chutney is thick and there is no free vinegar on top.
- Spoon while still hot into cooled, sterilized jars and seal with vinegar-proof covers. Label and store for at least 2 months to mature.
RATATOUILLE'S BLOG: PINEAPPLE CHUTNEY
From ratatouille-recipes.blogspot.com
RATATOUILLE CHUTNEY RECIPE | CHUTNEY, CHUTNEY RECIPES, POLENTA RECIPES
From pinterest.co.uk
RATATOUILLE CHUTNEY | RECIPE | CHUTNEY RECIPES, FOOD, RECIPES
From pinterest.co.uk
RATATOUILLE CHUTNEY | CHUTNEY RECIPES, BBC GOOD FOOD RECIPES, FOOD
From pinterest.com
RATATOUILLE RECIPE – COLOURFUL, DELICIOUS AND FLAVOURFUL [2021]
From thefrenchfood.com
CLASSIC RATATOUILLE RECIPE - NITHI'S CLICK N COOK
From nithisclickncook.com
RATATOUILLE CHUTNEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RATATOUILLE CHUTNEY - WAITROSE
From waitrose.com
RATATOUILLE CHUTNEY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SIMPLE, COMFORTING RATATOUILLE | THE LITTLE POTATO COMPANY
From littlepotatoes.com
TRADITIONAL RATATOUILLE RECIPE - FRENCHTODAY
From frenchtoday.com
12 DELICIOUS HOMEMADE CHUTNEYS | ALLRECIPES
From allrecipes.com
RATATOUILLE STIR-FRY RECIPE (WITH EGGPLANT, ZUCCHINI, AND BELL
From thekitchn.com
RATATOUILLE CHUTNEY - MEDITERRANEAN RECIPES
From fooddiez.com
RATATOUILLE RECIPE WITH CANNING INSTRUCTIONS - THE SPRUCE EATS
From thespruceeats.com
RATATOUILLE CHUTNEY RECIPE
From recipecialist.com
RECIPE: RATATOUILLE CHUTNEY - ANYTHING GOES LIFESTYLE
From anythinggoeslifestyle.co.uk
RATATOUILLE CHUTNEY | FOOD TO LOVE
From foodtolove.co.nz
EASY RATATOUILLE {ONE POT MEAL} - SPEND WITH PENNIES
From spendwithpennies.com
RATATOUILLE CHUTNEY – BOGNOR REGIS WOMEN'S INSTITUTE
From bognorregiswi.com
RATATOUILLE CHUTNEY – COOKER APP
From cookerapp.com
EMMA CROWHURST: RATATOUILLE CHUTNEY RECIPE | EAST ANGLIAN DAILY …
From eadt.co.uk
RATATOUILLE CHUTNEY RECIPE - THE TELEGRAPH
From telegraph.co.uk
CLASSIC FRENCH RATATOUILLE RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
RATATOUILLE INA GARTEN - CHEFS & RECIPES
From chefsandrecipes.com
CLASSIC RATATOUILLE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
RATATOUILLE CHUTNEY RECIPE - SARAH RAVEN
From sarahraven.com
RATATOUILLE CHUTNEY - WAITROSE
From waitrose.com
RATATOUILLE SOUP - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
TOMATO CHUTNEY RECIPES - BBC FOOD
From bbc.co.uk
BEST EASY RATATOUILLE DISH FROM ANTHONY BOURDAIN - CTV
From more.ctv.ca
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