Ratatouille In Tomato Crepes Recipes

RATATOUILLE CREPES

Steps:

• In a large saute pan over medium-high heat, heat 1 tablespoon of the olive oil and 1 whole garlic clove, cooking until fragrant and beginning to brown, about 2 minutes. Add in the tomatoes, 1/4 teaspoon salt and the red pepper flakes. Saute until soft, stirring occasionally, about 4 minutes. Transfer to a large pot and set aside.
• In the same pan, heat 1 tablespoon of the olive oil and 1 garlic clove over medium-high heat until fragrant, about 2 minutes. Add the onions and 1/4 teaspoon salt. Saute until slightly softened and golden brown, about 5-6 minutes. Transfer to the pot with the tomatoes and set aside.
• In the same pan, heat 1 tablespoon of the olive oil and 1 garlic clove over medium-high heat until fragrant, about 2 minutes. Add the zucchini and 1/4 teaspoon of salt. Cook over high heat until browned, about 5-6 minutes. Transfer to the pot with the tomatoes and onions. Set side.
• In the same pan, heat 1 tablespoon of the olive oil and 1 garlic clove over medium-high heat until fragrant, about 2 minutes. Add the bell peppers and 1/4 teaspoon of salt. Cook over medium-high heat until browned, about 5-6 minutes. Transfer to the pot with the rest of the veggies. Set aside.
• Finally, in the same pan, add the remaining garlic, olive oil, and eggplant along with 1/4 teaspoon salt over medium-high heat. Saute until browned and cooked through, stirring frequently, about 6-8 minutes. If the pan starts to look dry, add a splash of water. Add the eggplant to the pot of veggies.
• Add the water to the pot of vegetables, along with half of the torn basil leaves and the bay leaf. Cook, covered, over medium heat for 20 minutes. Remove the lid and cook for 2-5 minutes longer to reduce slightly. Remove the bay leaf.
• In a large bowl, whisk together the flour and salt.
• In a separate bowl, whisk together the milk, eggs and oil. Slowly whisk the liquid mixture into the dry ingredients, mixing until well combined. Let sit for 20 minutes.
• Lightly grease a large nonstick pan or a crepe pan and set over medium heat. Add 2 tablespoons of batter to the pan and swirl to coat the pan. Cook for 2-3 minutes or until the edges of the crepes start to curl. Flip and cook the other side for 30-45 seconds. Remove from pan and repeat with remaining batter.
• Serve crepes topped with the ratatouille, goat cheese and remaining basil leaves.

RATATOUILLE CREPES

Steps:

• Using a large skillet saute the zucchini, eggplant& onion in the oil (butter) Add garlic, tomatoes, green pepper,Salt pepper, basil& thyme.
• Cook covered for 10-15 minutes.
• Warm the crepes.
• Divide the mixture between the crepes, fold& serve immediately.

SUMMER VEGETABLE RATATOUILLE

Steps:

• Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
• In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
• Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
• Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
• Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
• Remove the bay leaf and adjust seasoning.