Ratatouille Sandwich Recipes

RATATOUILLE SANDWICH

Steps:

• Use a 6-quart slow cooker. Put the eggplant, onion, bell peppers, zucchini, squash, and tomatoes into the insert. Add the pasta sauce, oil, salt, and black pepper, and stir well to combine. Cover, and cook on low for 8 hours, or until the vegetables have broken down quite a bit and the onion is translucent. Serve on the buns with a slice of cheese on top, if desired.

RATATOUILLE MONTE CRISTO

Steps:

• Heat 1 tablespoon oil in skillet over medium heat. Add garlic and onion; cook until translucent, 2 to 3 minutes. Add red pepper, thyme, and oregano. Add bell pepper; saute until soft, about 5 minutes. Transfer to bowl.
• Add 3 tablespoons oil to skillet. Add egg-plant and squash; saute until soft, 5 to 7 minutes. Add tomatoes and wine, and raise heat to medium high; cook, stirring, until liquid simmers away, 8 to 10 minutes. Add 3/4 teaspoon salt, 1/2 teaspoon pepper, and chopped parsley. Toss with onions and peppers. Adjust seasoning with salt, pepper, and dried herbs.
• Heat oven to 350 degrees. Whisk eggs and milk in shallow bowl; add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle half the cheese and spread ratatouille over eight slices of bread. Cover filling with remaining cheese; close sandwiches with remaining bread.
• Heat 1 tablespoon oil in large skillet over medium-high heat. Coat two sandwiches, one at time, with egg batter. Place sprig of parsley on bread; saute, parsley side down, in skillet, until golden and puffy, and cheese is just starting to melt, 2 to 3 minutes. Turn; cook until golden and melted, 2 to 3 minutes. Place in oven 5 to 7 minutes so batter is cooked through and filling is hot. Repeat process. Keep sandwiches warm in oven.

RATATOUILLE

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.

RATATOUILLE RECIPE BY TASTY

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!

FARMERS MARKET RATATOUILLE

Steps:

• Lay the diced eggplant out on a cutting board and sprinkle with 1 t. of salt. Let sit for 10 minutes, then rinse away the salt and pat eggplant dry with paper towels.
• Heal olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until almost translucent, then add garlic and cook for another minute or so, until onions are soft.
• Add in eggplant, yellow squash, zucchini, bell pepper, and fresh tomatoes; stir to combine thoroughly. Add canned tomatoes (including liquid), breaking tomatoes up with a wooden spoon. Stir in tomato paste, herbs, and seasonings. Simmer, uncovered, over medium heat for about 20 to 25 minutes, until all the vegetables are tender and the liquid has reduced slightly.