Ratatouille Pappardelle 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

RATATOUILLE PROVENCALE



Ratatouille Provencale image

In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.

Provided by stella

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 6

Number Of Ingredients 9

½ cup extra-virgin olive oil
2 large onions, quartered
3 cloves garlic, minced
2 pounds fresh tomatoes, quartered
3 eggplants, sliced into 1/2-inch rounds
6 zucchini, sliced 1/2-inch thick
½ cup tomato puree
3 tablespoons herbes de Provence
salt and ground black pepper to taste

Steps:

  • Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
  • Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 35.2 g, Fat 19.9 g, Fiber 14.5 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 143.9 mg, Sugar 16.9 g

RATATOUILLE



Ratatouille image

A classic french vegetable stew and more. I made my first batch after reading French Women Don't Get Fat. This simple dish is a gift that keeps on giving. I do make a very large batch because not only do I get several meals within the first few days - but I freeze some to enjoy another time. The first time around I eat it like a bowl of stew garnished with lots of fresh basil and a little shaved parmesan cheese. I have also served this next to sauteed chicken, over pappardelle noodles, used it as an omelette stuffing, frittata stuffing, or my favorite as a pizza sauce topped with mozzarella and goat cheese.

Provided by Foodie Friend

Categories     Vegetable

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 7

2 lbs eggplants, diced (about 3 medium)
2 lbs zucchini, diced (about 6 medium)
2 (1 lb) cans diced tomatoes
1 bulb of garlic
2 tablespoons extra virgin olive oil
salt and pepper
freshly chopped parsley or basil, for garnish

Steps:

  • Dice the eggplant in 1 inch pieces, sprinkle with salt and set aside in a colander lined with paper towel to let the eggplant sweat out its bitterness.
  • Dice zucchini in 1 inch pieces.
  • Using a garlic press, squeeze the cloves of an entire bulb of garlic into a small bowl.
  • Using fresh paper towel blot the eggplant dry.
  • Add two tablespoons of oil to a large stock pot.
  • Add half of the eggplant to the stock pot.
  • Add half of the zucchini to the stock pot.
  • Add one can of tomatoes to the stock pot.
  • Sprinkle half of the garlic over the tomatoes.
  • Sprinkle this layer with a large pinch of salt pepper.
  • Layer the other half of the ingredients in the same order topping the tomatoes with another large pinch of salt and pepper.
  • Simmer on low heat for two hours giving the stew a good stir after the first hour.
  • Serve with freshly chopped parsley or basil for garnish.

Nutrition Facts : Calories 88.3, Fat 3.2, SaturatedFat 0.5, Sodium 208.3, Carbohydrate 14.9, Fiber 5.4, Sugar 7.1, Protein 2.9

SAUSAGE RATATOUILLE



Sausage Ratatouille image

You'll feel like Ratatouille's great chef Remy when you serve this veggie-packed dish party guests will rave about. Don't let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. -Janine Freeman, Blaine, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 18

2 pounds sweet Italian sausage links
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
2 medium green peppers, julienned
1 large onion, chopped
5 shallots, chopped
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
4 medium zucchini, quartered and sliced
5 plum tomatoes, chopped
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground allspice
1/4 cup minced fresh parsley
1/3 cup grated Parmesan cheese
Hot cooked rice

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.

Nutrition Facts : Calories 337 calories, Fat 26g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 752mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.

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Top Asked Questions

What to do with Ratatouille?
There are so many ways to use ratatouille: Put it on top of grains, add it to chicken or beef, or serve it shakshuka-style with runny eggs. However you eat it, ratatouille is a great way to get your veggies in, especially when it’s cold outside, and the last thing you want is a salad (although we have a solution for that too). 1.
How do you cook Ratatouille in the oven?
Spoon ratatouille into a small, oven-safe baking dish; scoop out a well; and crack an egg into it. Bake until the egg whites are set and serve over a hunk of crusty baguette. You’re welcome.
What is roasted chickpea Ratatouille?
Roasted Chickpea Ratatouille. Chickpeas add a smoky crunch to this ratatouille and are packed with protein and fiber. Fill up on a big helping of this fall-favorite dish, which is rich in flavor thanks to the garlic, vinegar, and olive oil the vegetables are cooked in.

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