RATATOUILLE
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams
RATATOUILLE PROVENCALE
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
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
Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.
Provided by Cookie and Kate
Categories Stew
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
- To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
- On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with 1/4 teaspoon of the salt, and set aside.
- On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
- Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
- Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
- Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
- Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
- Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
- Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add 1/4 teaspoon more) and black pepper.
- Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille's flavor improves as it cools. It's even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 generous serving, Calories 290 calories, Sugar 16.8 g, Sodium 441.4 mg, Fat 18.7 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 30.7 g, Fiber 10.1 g, Protein 6 g, Cholesterol 0 mg
REMY'S RATATOUILLE
This Cocoa & Lavender recipe was adapted from Thomas Keller's French Laundry cookbook.
Provided by David Scott Allen
Categories Side Dish
Time 5h45m
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F.
- Line a baking sheet with foil.
- Place pepper halves on the baking sheet, cut side down.
- Roast until the skins loosen, about 15-20 minutes.
- Remove the peppers from the oven and let rest until cool enough to handle.
- Reduce the oven temperature to 275°F.
- Peel the peppers and discard the skins.
- Finely chop the peppers, then set aside.
- In medium skillet over low heat, sauté onion in oil until very soft but not browned, about 8 minutes.
- Add the tomatoes, their juices, thyme, parsley and bay leaf.
- Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.
- Add the peppers and simmer to soften them.
- Discard the herbs, then season to taste with salt.
- Reserve a tablespoon of the mixture, then spread the remainder over the bottom of a 10-inch oven-proof skillet (the bottom should be 8 inches).
- Arrange the sliced zucchini, eggplant, squash and tomatoes over the bell pepper mixture in the skillet.
- Begin by arranging 12 alternating slices of vegetables in a pinwheel in the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral.
- Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center.
- You should have 5 concentric rings of vegetables.
- Set aside. (All vegetables may not be needed - you can use the rest for a frittata.)
- Drizzle the vegetables with 2-3 teaspoons olive oil, then sprinkle with thyme leaves and season with salt and pepper.
- Cover the skillet with foil (I followed Keller's directions and not Remy's - he used parchment!) and crimp edges to seal well.
- Bake until the vegetables are tender, about 2 hours.
- Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)
- If there is excess liquid in pan, place it over medium heat on stove until reduced.
- (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve room temperature or reheat in 350°F oven.)
- In a small bowl whisk together the reserved tablespoon bell pepper mixture, oil, vinegar, herbs, and salt and pepper to taste.
- To serve, heat the broiler and place skillet under it until lightly browned.
- Slice in quarters and lift very carefully onto plate with an offset spatula.
- Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape.
- Drizzle the vinaigrette around plate. Use the crema balsamica to decorate the rim.
PROVENCAL RATATOUILLE RECIPE
The traditional ratatouille recipe wants the vegetables to be brown in olive oil in a frying pan, each one separately. Do not peel them at all. All the vegetables are cooked with their skin to preserve a maximum of taste. Then, they will be mixed and will confit together in an earthenware casserole.
Provided by Remember Provence
Categories Side Dish
Time 3h40m
Number Of Ingredients 12
Steps:
- 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.
- Peel and crush two garlic cloves.
- Wash and chop the parsley.
- Lightly heat half a cup of olive oil in a skillet. (Preferably a Provencal olive oil!)
- When the pan is hot but not too hot (because the olive oil loses its beneficial qualities if it's burnt), sauté the aubergines with garlic and a large handful of parsley.
- Stir occasionally.
- Preparation of the tomatoes: Score the bottom of the tomatoes. Dip the tomatoes in boiling water for about 3-5 minutes for ease of peeling the skin.
- Wait until they cool to cut and seed them. You can fry the tomatoes with peppers or separately, still with olive oil and garlic. Stir occasionally.
- Slice the onions.
- In another pan, brown the onions with two tablespoons of olive oil, then add the peppers. After about 10 minutes, or as soon as the peppers have softened, add the tomatoes. Stir often to prevent vegetables from clinging to the bottom of the pan.
- Remember to check the eggplant, which should brown a little on the flesh side. Remove the eggplant from the heat once it begins to brown.
- Preparation of zucchini: Cut zucchini into cubes. Prepare two cloves of garlic again, and chop parsley.
- Brown zucchini cubes in a skillet over medium heat in the preheated olive oil. You can use a little less oil than for eggplant.
- Add the pressed garlic, and a good handful of chopped parsley. Stir often. Add a spoon of olive oil to the zucchini if necessary.
- When the zucchini is browned, season with salt and pepper.
- Stop cooking already cooked vegetables, and drain juices. Watch the others as they must not be crisp.
- Bake the ratatouille: When all the vegetables are cooked and drained, mix them in a casserole dish.
- Add thyme sprigs and bay leaves.
- Adjust the seasoning according to your taste.
- Cover and simmer in the oven (150C or 300F) for at least two hours (minimum). Stir occasionally.
- Serve and enjoy!
RATATOUILLE PROVENCAL
Steps:
- 1) Sprinkle eggplant with salt, place in collander. Let it sit 1 hour, rinse, pat dry. 2) Heat oil, saute leeks 5 min. Add zucchini and garlic, cook 3 min. 3) Add remaining ingredients. Transfer to casserole, cover and bake 20 min. at 350. Stir, bake 25 minutes more.
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- Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.
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- Veggies: While tomatoes simmer, thinly slice unpeeled zucchini, eggplant, and tomatoes into ⅛ inch thick slices (easiest with a mandolin slicer). If some slices are wider than others, you can cut them in half so they're roughly the same size
- Assemble: Spread tomato mixture into the bottom of a large casserole dish or tart pan. Working from the outer edge, layer veggies on top of the sauce in an alternating pattern (ex: eggplant - tomato - zucchini - repeat). You may not use all the veggies, depending on the size of your pan.
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- Preheat oven to 500°F and adjust racks for upper third of the oven. Line 3 baking sheets with foil and set aside.
- Place eggplant slices in a single layer in a large colander or on top of a paper towel-lined surface. Sprinkle kosher salt liberally over eggplant and set aside for 30 minutes. Meanwhile, roast the peppers. To Prepare Roasted Peppers: 1. Using a pastry brush, brush inside pepper halves with about 1-2 teaspoons olive oil. Sprinkle with kosher salt, and arrange in a single layer skin-side up on bak-ing sheet. Roast on rack closest to heating element for about 15 minutes or until skin appears charred. Remove from oven and cover with foil; set aside to cool. When cool enough to handle, separate charred skins from peppers and discard. Dice the skinned peppers and set aside. To Prepare Roasted Eggplant: 1. Blot salt-soaked eggplants with paper towels to absorb excess moisture. Then, using a pastry brush, brush slices lightly with olive oil (about 2 tablespoons oil, or more as needed). Transfer eggplant slices to 2 prepared baking sheets, arranging them in a single layer. Roast eggplant in up
- Remove from oven and sprinkle basil and parsley over top. Can be made up to 2 days in advance. Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW
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- Begin by gathering and prepping all of the ingredients according to the ingredients list above to have ready and organized for use.
- Add the cubed eggplant to a colander or sieve, sprinkle over it about 1 teaspoon of the sea salt, and toss to coat. Allow the eggplant to drain for 20 minutes.
- Add the zucchini and squash to a separate colander or sieve, sprinkle over about 1 teaspoon of the sea salt, and toss to coat. Allow the zucchini and squash to drain for 20 minutes.
- Once the eggplant and squashes have released their excess water, keeping them separate, pat them dry and set them aside for a moment.
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