Ratatouille Recipe Tasty

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC RATATOUILLE



Classic ratatouille image

This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper.

Provided by Jamie Oliver

Categories     Family one-pan recipes     Vegetables     French     Courgette     Tomato     Healthy meals

Time 1h15m

Yield 4

Number Of Ingredients 12

2 red onions
4 cloves of garlic
2 aubergines
3 courgettes
3 red or yellow peppers
6 ripe tomatoes
½ a bunch of fresh basil, (15g)
olive oil
a few sprigs of fresh thyme
1 x 400 g tin of quality plum tomatoes
1 tablespoon balsamic vinegar
½ a lemon

Steps:

  • Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
  • Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
  • To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
  • Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
  • Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
  • Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

Nutrition Facts : Calories 212 calories, Fat 8.5 g fat, SaturatedFat 1.3 g saturated fat, Protein 8.5 g protein, Carbohydrate 27.1 g carbohydrate, Sugar 23.4 g sugar, Sodium 0.2 g salt, Fiber 8.7 g fibre

CLASSIC RATATOUILLE



Classic Ratatouille image

This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. -Diane Trester, Sheboygan, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 16

5 medium onions, chopped
3 garlic cloves, minced
6 tablespoons olive oil, divided
1 small eggplant, peeled and cubed
3 medium zucchini, chopped
2 medium yellow summer squash, chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
2 medium sweet yellow peppers, chopped
3/4 cup vegetable stock
1 bay leaf
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes

Steps:

  • In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.

Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 7g fiber), Protein 5g protein.

FALL RATATOUILLE RECIPE BY TASTY



Fall Ratatouille Recipe by Tasty image

This ratatouille, pronounced rat-uh-too-ee, is the perfect vegetable stew this fall.

Provided by Chris Rosa

Categories     Dinner

Time 2h

Yield 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 small white onion, thinly sliced
¾ cup orange sweet potato, peeled and cut into 1/4 in (6 mm) thick rounds
¾ cup yellow potato, peeled, cut into 1/4 in (6 mm) thick rounds
½ cup gala apple, peeled roughly chopped
3 sprigs fresh thyme
1 teaspoon kosher salt
¾ cup vegetable stock, divided
3 small orange sweet potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
3 small yellow potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
3 small purple potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
1 delicata squash, small squash, 2 in (5 cm) ⅛-inch (3 mm) thick half-moons
3 gala apples, small apples, cut into 1/8 in (3 mm)
1 tablespoon olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
3 sprigs fresh thyme

Steps:

  • Preheat the oven to 375°F (190°C).
  • Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8-10 minutes, until the vegetables begin to release their juices and soften.
  • Add ½ cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20-25 minutes, until the vegetables are completely softened. Remove the pot from the heat.
  • Remove the thyme stems and discard. Add the remaining ¼ cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.
  • Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.
  • Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20-25 minutes, until the vegetables are softened and starting to brown.
  • Drizzle the ratatouille with more olive oil to taste. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 439 calories, Carbohydrate 83 grams, Fat 11 grams, Fiber 11 grams, Protein 5 grams, Sugar 25 grams

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



Ratatouille image

Provided by Food Network

Categories     side-dish

Time 45m

Yield A generous quart, 4 to 6 servings

Number Of Ingredients 13

1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves

Steps:

  • Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

THE BEST RATATOUILLE RECIPE BY TASTY



The Best Ratatouille Recipe by Tasty image

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

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
5 zucchinis, peeled and sliced
1 green bell pepper, desseded and chopped
1 red bell pepper, desseded and chopped
1 can tomato sauce
Herbe de provence, to taste
salt and pepper, to taste

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.

RATATOUILLE



Ratatouille image

Provided by Anne Burrell

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade

Steps:

  • Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
  • Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
  • Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
  • Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

THE BEST RATATOUILLE



The Best Ratatouille image

Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 servings as a main, 12 servings as a side

Number Of Ingredients 12

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)
1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)
Kosher salt and freshly ground black pepper
1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)
1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups)
3 cloves garlic, minced (about 1 tablespoon)
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)
1/2 cup fresh parsley, chopped, plus more for serving
6 large fresh basil leaves, torn, plus more for serving

Steps:

  • Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
  • Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

RATATOUILLE



Ratatouille image

This traditional French dish is always welcome at our table. It makes great use of summer's garden bounty.--Donna Rushing, Balk, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 9

3 tablespoons olive oil
3 medium zucchini, cut into 1/2-inch slices
2 large tomatoes, peeled and chopped
1 large onion, chopped
1 green pepper, cut into strips
1/4 cup minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large Dutch, saute all the ingredients until crisp-tender, about 5 minutes. Cover and simmer for 15 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

RATATOUILLE BOATS RECIPE BY TASTY



Ratatouille Boats Recipe by Tasty image

Here's what you need: garlic, onion, eggplant, bell pepper, yellow squash, zucchini, tomatoes, salt, red pepper, fresh thyme, fresh parsley, fresh basil, fresh mozzarella cheese, zucchinis

Provided by Milloni Merchant

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

3 cloves garlic
1 onion
1 eggplant
1 bell pepper
1 yellow squash
1 zucchini
5 tomatoes
salt, to taste
½ teaspoon red pepper
2 teaspoons fresh thyme
2 tablespoons fresh parsley
2 tablespoons fresh basil
8 oz fresh mozzarella cheese, 1 ball
6 zucchinis, makes 12 boats

Steps:

  • Pour olive oil in a large pot, over medium-high heat. Sauté garlic and onions briefly, till aromatic. Add eggplant and cook down until softened and brown. Add bell pepper, yellow squash, zucchini and tomatoes to the mixture and reduce to simmer.
  • Stir so the vegetables are well mixed. When the vegetables are cooked through, incorporate thyme, parsley, and basil, then remove from the heat.
  • Cut zucchini in half, lengthwise, then scoop out the insides to form a boat shape. Line the bottom of the boat with sliced mozzarella, then top with the cooked ratatouille.
  • Bake the boat at 400˚F (200˚C) for 15 minutes or until the boat has softened and the tops are starting to brown. Serve immediately.
  • P.S. Leftover ratatouille is delicious on its own or with pasta.
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 83 grams, Fat 30 grams, Fiber 23 grams, Protein 43 grams, Sugar 44 grams

RATATOUILLE LASAGNA RECIPE BY TASTY



Ratatouille Lasagna Recipe by Tasty image

Here's what you need: olive oil, yellow onion, bell peppers, garlic, salt, pepper, eggplant, yellow squashes, medium zucchinis, tomato paste, dried oregano, fresh thyme, diced tomato, ricotta cheese, shredded mozzarella cheese, fresh basil, fresh parsley, egg, japanese eggplants, zucchinis, yellow squashes, roma tomatoes, lasagna noodle

Provided by Matthew Johnson

Categories     Lunch

Yield 12 servings

Number Of Ingredients 23

4 tablespoons olive oil, divided
1 yellow onion, diced
3 bell peppers, seeded and chopped
6 cloves garlic, minced, divided
salt, to taste
pepper, to taste
1 lb eggplant, cut into ½-inch (1 cm) cubes
2 yellow squashes, cut into ½-inch (1 cm) cubes
2 medium zucchinis, cut into ½-inch (1 cm) cubes
12 oz tomato paste
1 tablespoon dried oregano
2 tablespoons fresh thyme
28 oz diced tomato
30 oz ricotta cheese
1 cup shredded mozzarella cheese
¼ cup fresh basil, chopped
½ cup fresh parsley, chopped
1 egg
2 japanese eggplants, thinly sliced
2 zucchinis, thinly sliced
2 yellow squashes, thinly sliced
6 roma tomatoes, thinly sliced
lasagna noodle, cooked

Steps:

  • Preheat oven to 400°F (200°C).
  • Add 2 tablespoons of olive oil to a skillet on medium-high heat. Once warmed, add the onion, bell peppers, 4 minced garlic cloves, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized.
  • Add the eggplant, yellow squash, zucchini, tomato paste, dried oregano, and 1 tablespoon of thyme, and more salt and pepper. Cook until the vegetables are soft and the tomato paste deepens in color and starts to stick to the bottom.
  • Add the diced tomatoes and bring the mixture to a simmer. Cook on low for at least 30 minutes. Set aside to prepare the rest of the lasagna layers.
  • In a large bowl, mix together the ricotta, mozzarella, basil, parsley, salt, pepper and egg. Set aside.
  • To a bowl, add the sliced Japanese eggplant, yellow squash, zucchini, Roma tomatoes, garlic, 1 tablespoon thyme, salt, pepper, and 2 tablespoons olive oil, and gently toss to combine.
  • In a 9x13-inch (23x33 cm) glass baking pan, add a layer of the ratatouille to the bottom. Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables. Repeat with another layer of ratatouille, noodles, ricotta, and on the top shingle the vegetables.
  • Bake for 30 minutes, or until the cheese and sauce are bubbling slightly and the sliced vegetables on top have browned to your liking.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 352 calories, Carbohydrate 36 grams, Fat 17 grams, Fiber 9 grams, Protein 17 grams, Sugar 18 grams

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

EASY RATATOUILLE



Easy ratatouille image

A bowlful of this warming, healthy veggie ratatouille provides all of your five a day and packs in plenty of flavour. Serve with pasta or fresh bread

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 11

2 aubergines
3 medium courgettes
2 red peppers
2 tbsp olive oil
1 large onion , finely diced
3 garlic cloves , crushed
2 x 400g cans chopped tomatoes
1 tsp dried oregano , basil or Italian mixed herbs
small bunch basil , chopped, plus a few leaves to serve
1 tbsp red wine vinegar
1-2 tbsp sugar

Steps:

  • Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
  • Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.

Nutrition Facts : Calories 220 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 11 grams fiber, Protein 7 grams protein, Sodium 0.05 milligram of sodium

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.

SLOW-COOKER RATATOUILLE



Slow-Cooker Ratatouille image

Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. -Jolene Walters, North Miami, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 10 servings.

Number Of Ingredients 13

1 large eggplant, peeled and cut into 1-inch cubes
2 teaspoons salt, divided
3 medium tomatoes, chopped
3 medium zucchini, halved lengthwise and sliced
2 medium onions, chopped
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (6 ounces) tomato paste
1/2 cup minced fresh basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 tablespoons olive oil

Steps:

  • Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic exchanges

DISNEY'S RATATOUILLE



Disney's Ratatouille image

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.

Provided by Juli Warfel Bitler

Categories     Side Dish     Vegetables     Eggplant

Time 1h30m

Yield 4

Number Of Ingredients 14

1 (6 ounce) can tomato paste
½ onion, chopped
¼ cup minced garlic
1 tablespoon olive oil
¾ cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
  • Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
  • Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 25 g, Cholesterol 13.1 mg, Fat 19.1 g, Fiber 7.4 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 353 mg, Sugar 10.9 g

More about "ratatouille recipe tasty"

HOMEMADE RATATOUILLE RECIPE (STEP-BY-STEP VIDEO ... - HOW TO …
2021-05-03 Preheat the oven to 375F. In a large nonstick pan, heat 2 tablespoons of olive oil over medium high heat. Add in the onion, garlic, and carrot and cook until tender, about 5 minutes. Next, add in the crushed tomatoes and seasonings and simmer for 15 minutes. Taste and adjust the seasoning with salt and pepper.
From howtocook.recipes


RATATOUILLE RECIPE - COOKING CLASSY
2019-07-27 Instructions. Heat 2 Tbsp olive oil in a 12-inch non-stick skillet over medium high heat. Add eggplant and saute until golden brown in spots, about 8 minutes, transfer to a large pot. Add 1 Tbsp oil to skillet, add onion and saute until just starting to brown, about 6 minutes, add bell pepper saute 2 minutes.
From cookingclassy.com


6 WARM AND HEARTY RATATOUILLE RECIPES • TASTY - YOUTUBE
Ratatouille is mesmerizing to look at and delicious to eat. These 6 recipes will be the showstoppers you need whilst filling your stomach!Shop the NEW Tasty ...
From youtube.com


RATATOUILLE RECIPE – COLOURFUL, DELICIOUS AND FLAVOURFUL [2021]
2021-11-09 Preheat the oven to 200 degrees. In a baking dish, cover the bottom with the reserved tomato stew and arrange the vegetable slices, interspersing slices of zucchini, bell peppers, onion and eggplant. In another bowl, mix 1 tablespoon of olive oil and 1 tablespoon of the Fondor seasoning and drizzle over the vegetables.
From thefrenchfood.com


LAYERED RATATOUILLE RECIPE {IT'S EASY!} | ELIZABETH RIDER
Step 1: Make the Sauce: Start by making the sauce. Combine oil, garlic, onion, and bell pepper in a medium skillet over medium-low heat and cook until very soft (but not browned), about 8-10 minutes. Next, add the tomato purée and a fresh thyme sprig (or pinch of dried thyme).
From elizabethrider.com


EASY RATATOUILLE RECIPE (ONE-POT)| THE MEDITERRANEAN DISH
2020-08-24 Stir in black pepper, paprika, and rosemary. Season with kosher salt. Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so. Remove the ratatouille from the heat.
From themediterraneandish.com


EASY LAYERED RATATOUILLE {SIMPLE & ELEGANT DISH ... - SPEND WITH …
2020-05-31 Preheat oven to 375°F. Cook onion, garlic, and bell pepper in 2 tablespoons olive oil over medium heat, 4-5 minutes or until tender. Add crushed tomatoes and seasonings and simmer 15 minutes or until thickened. Taste and season with salt and pepper. Meanwhile, cut vegetables to 1/8" thickness. Pour sauce into a 2 qt baking dish.
From spendwithpennies.com


RATATOUILLE AUTHENTIC RECIPE | TASTEATLAS
Slice the onions, core the tomatoes and cut into cubes. Halve the peppers; deseed and remove all the white parts, then cut into julienne strips. Cut the ends of the zucchini and eggplants off, then cut into cubes. 2. Heat a tablespoon of olive oil in a skillet, and two tablespoons of …
From tasteatlas.com


EASY RATATOUILLE PASTA TO SHARE WITH THE KIDS
2021-06-18 Step-by-Step Instructions. Here’s a look at the process involved in making this ratatouille recipe. Warm the olive oil in a large pot. Add the zucchini, eggplant, pepper, onion, and garlic. Chop the tomatoes if using fresh. Stir in the tomatoes, cover, and bring to a simmer. Simmer for 30-40 minutes stirring occasionally.
From yummytoddlerfood.com


HOW TO MAKE RATATOUILLE | EASY STEP BY STEP RECIPE
2021-04-28 Add salt and pepper, to taste. Place the sliced veggies, in the skillet over the sauce, in a spiral pattern around the skillet until the entire pan is covered. Brush the veggies with the olive oil and sprinkle them with salt, pepper, and oregano. Bake in the oven about 50 minutes or until the veggies are soft and tender.
From gourmandelle.com


EASY ONE-PAN RATATOUILLE - FAVORITE FAMILY RECIPES
2022-03-10 Place your sliced vegetables in an alternating pattern in a swirl around the skillet. Then, drizzle a little bit of olive oil over the top and add salt and pepper to taste. Cover with aluminum foil and bake for 40 minutes at 375. When the timer goes off, take off the aluminum foil and bake for 20 more minutes.
From favfamilyrecipes.com


CLASSIC RATATOUILLE RECIPE | THE RECIPE CRITIC
2022-01-02 Preheat and prep cooking dish: Preheat oven to 375°F. Spray a 1.5 qt. baking dish with non stick cooking spray. Set aside. Make the sauce: For the sauce, heat a saucepan over medium low heat. Add the olive oil and onions. Sauté for a 3 minutes until the onions start to soften. Be careful not to brown the onions.
From therecipecritic.com


HOW TO MAKE A TRADITIONAL RATATOUILLE RECIPE - CHEF BILLY PARISI
2019-01-01 28 ounces of crushed tomatoes 2 tablespoons of fresh thyme leaves 2 thinly sliced zucchini 2 thinly sliced yellow squashes 2 thinly sliced eggplant 2 thinly sliced tomatoes 2 seeded red bell peppers cut into 1” squares 1 peeled and thinly sliced red onion Kosher salt and fresh cracked pepper to taste chopped fresh parsley and shredded parmesan cheese for garnish
From billyparisi.com


THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
2019-09-23 Just make the sauce, layer, and bake! Make the ratatouille sauce. Blend together diced tomatoes, olive oil, balsamic vinegar, Herbs de Provence, garlic, basil, and salt. Spread the sauce into a baking dish. I used a 1.5 quart oval dish, but a rectangular or round one will work as well. Cut the veggies.
From wholesomeyum.com


THE BEST EASY RATATOUILLE RECIPE - PANNING THE GLOBE
2018-10-02 Add a tablespoon of vegetable oil and spread to coat the pan. Add the salmon fillets to the pan skin-side-down. Drizzle with a little olive oil and sprinkle with salt and pepper. Sear the salmon fillets for 2-3 minutes uncovered. Cover the pan with a …
From panningtheglobe.com


EASY RATATOUILLE RECIPE | HEALTHY, BUDGET-FRIENDLY - ELAVEGAN
2019-04-18 Chop all veggies (eggplant, zucchini, tomatoes, bell pepper) into 1-inch (3 cm) pieces. Finely chop onion and garlic. Heat oil in a skillet over medium heat, add onion and sauté for about 4-5 minutes or until lightly browned. Add garlic and eggplant and cook for 3-4 minutes, then add the red wine and all spices.
From elavegan.com


BEST RATATOUILLE RECIPE - COOKIE AND KATE
Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ 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.
From cookieandkate.com


BEST RATATOUILLE RECIPE | FRENCH VEGGIE STEW - BIANCA ZAPATKA
2021-06-09 Step 2: Arrange the vegetables. While the tomato sauce simmers, cut the zucchini, eggplant and tomatoes into 0.1-inch (2-3 mm) thin slices. Once the sauce is done, arrange the vegetables alternately on top. Season with salt, pepper and herbs. Then spread vegan mini mozzarella balls and grated vegan cheese on top and drizzle with some olive oil.
From biancazapatka.com


PROVENCAL RATATOUILLE A TRADITIONAL RECIPE - PERFECTLY PROVENCE
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!)
From perfectlyprovence.co


TRADITIONAL RATATOUILLE RECIPE
2022-04-21 Keep in mind that a Ratatouille is a summer dish: you need fresh and tasty veggies for the ratatouille to taste great! If you are reading this anytime between late fall and early spring, move along to a different recipe! For 8-10 people. 2lb of ripe tomatoes (1 kg de tomates mûres) 2 red peppers (deux poivrons rouges)
From frenchtoday.com


EASY RATATOUILLE (VERSATILE, 1 POT!) - MINIMALIST BAKER RECIPES
How to Make Ratatouille. This ratatouille begins with cooking cubed eggplant in a pot with olive oil and a pinch of salt and pepper to allow it to release moisture and soak up flavor. We then set the eggplant aside to give the zucchini, bell pepper, onion, and garlic a chance to cook without being overcrowded in the pan.
From minimalistbaker.com


RATATOUILLE RECIPE | DELICIOUS. MAGAZINE
Preheat the oven to 200°C/fan180°C/gas 6. Put the oil, garlic, tomatoes and the vegetables in a single layer in 2 roasting tins. Toss together, season and roast for 45 minutes, until tender. Mix the contents of both roasting tins together, finish with an extra drizzle of olive oil and stir in the fresh herbs. Advertisement.
From deliciousmagazine.co.uk


RATATOUILLE - ONCE UPON A CHEF
Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside. Add another tablespoon of …
From onceuponachef.com


RATATOUILLE: A RECIPE FOR A TASTY DISH
Directions. Heat the olive oil in a large saucepan over medium heat and sautee onion, garlic cloves and eggplant until softened. Add zucchini (courgette), tomatoes, green bell pepper or pimento and dried oregano leaves to the pot. Season with salt and ground black pepper to taste.
From thekonnichiwa.com


RATATOUILLE RECIPE BY TASTY [VIDEO] | RECIPE [VIDEO] | RECIPES, FOOD ...
Ratatouille Recipe by Tasty. 5162 ratings · Vegan, Gluten free, Paleo · Serves 8. BuzzFeed. 577k followers . Vegetable Recipes. Vegetarian Recipes. Cooking Recipes. Healthy Recipes. Vegan Vegetarian. Vegan Eggplant Recipes. Healthy Eggplant. Grilled Eggplant. Ramen Recipes. More information.... Ingredients. Produce. 4 tbsp Basil, fresh. 2 Eggplants. 4 cloves …
From pinterest.com


RATATOUILLE RECIPE THAT IS SO EASY AND FULL OF GOODNESS
Instructions. Heat the oil in a large heavy-bottomed pan. Lightly brown the aubergines and remove to a flameproof casserole dish. Add a little more of the oil to the frying pan and saute the courgettes then add them to the casserole dish. Cook the tomatoes, pepper, and onions with the rest of the oil and transfer them to the casserole.
From lovefrenchfood.com


RATATOUILLE | WOOLWORTHS TASTE
Cooking Instructions. 1. Heat the olive oil in a large skillet with a lid, then gently soften the onion in the oil. Add the peppers and brinjal and cook for 5 minutes. Stir in the baby marrows. Add the tomatoes, rosemary and thyme, and a little seasoning. 2. Cover tightly and simmer for 30 minutes, or until the vegetables are tender but in good ...
From taste.co.za


RATATOUILLE – TASTY RECIPES SA
2022-04-16 Stir in the peppers, Cover and cook over a very gentle heat for about 10 minutes. Add the tomatoes, sugar, salt and pepper and cook for a further 15 to 20 minutes. Remove ratatouille from heat. Taste and adjust spices, salt and pepper if needed. Add the roughly torn fresh basil and serve hot.
From tastyrecipessa.com


RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
2021-04-28 Cook eggplant: Heat 2 tbsp oil in a large skillet over medium high heat. Add eggplant and cook for 4 to 5 minutes, stirring regularly, until it's golden on the surface but still somewhat firm and raw inside. Transfer to a large pot. Cook onion and garlic: In the same skillet, add another 1 tbsp olive oil.
From recipetineats.com


QUICK AND EASY RATATOUILLE RICE RECIPE | MINUTE® RICE
Step 1. Heat rice according to package directions. Step 2. Heat oil in a medium skillet over medium heat. Add garlic and sauté 1 minute. Step 3. Add zucchini and squash. Season with salt and pepper. Cook for 2 minutes.
From minuterice.com


TRADITIONAL RATATOUILLE RECIPE – THE TASTY CHILLI
2021-05-28 Instructions. To prepare the vegetables, dice the eggplant and the zucchini in half inch (or 1.5 cm) cubes then finely chop the onions and mince the garlic. Now remove the hard core of the tomato and cut in half inch (or 1.5 cm) cubes. Heat 3 tablespoons of olive oil in a large pan over medium to high heat.
From thetastychilli.com


Related Search