BAKED RATATOUILLE & GOAT'S CHEESE
Transform ratatouille into a bake with a layer of cheese sauce and you won't look back. It makes a great late summer dish and delivers three of your 5-a-day
Provided by Tommy Banks
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
- To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
- Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat's cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
- Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.
Nutrition Facts : Calories 472 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium
SHEET-PAN RATATOUILLE WITH GOAT CHEESE AND OLIVES
Cooking ratatouille on a sheet pan in the oven isn't just easier than cooking it in a pot on the stove, it's also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds.
- On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, 1/4 cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and 1/2 teaspoon salt.
- On a second rimmed baking sheet, toss together eggplant, red peppers, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and 3/4 teaspoon salt.
- Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
- Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that's a good thing, particularly with the zucchini and onions.
- Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5 to 10 minutes.
- Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.
RATATOUILLE WITH FETA, GREEN OLIVES, AND ALMONDS
Provided by Tyler Florence
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for about 3 minutes. Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to a plate to cool. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves. Mix well to combine all the ingredients.
- Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary. Add the zucchini, fresh tomatoes, and capers; season with salt and pepper. Continue cooking until these vegetables are soft but still whole. Add the canned tomatoes, vinegar, and remaining basil leaves. Continue to cook for another 15 minutes; remove from the heat and set aside to cool.
- To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture.
RATATOUILLE AND GOAT CHEESE SALAD WITH PESTO VINAIGRETTE
Categories Salad Blender Food Processor Leafy Green Tomato Bake Vegetarian Goat Cheese Basil Eggplant Bell Pepper Zucchini Spring Yellow Squash Gourmet
Yield Makes 8 Servings
Number Of Ingredients 24
Steps:
- Make vinaigrette:
- In a blender or small food processor blend all vinaigrette ingredients with salt and pepper to taste until smooth. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature before using on salads.
- Make ratatouille:
- Cut eggplant, zucchini, yellow squash, and bell peppers into 1/4-inch dice. In a large heavy skillet cook eggplant in 1 tablespoon oil over moderate heat, stirring, until tender and transfer to a bowl. In skillet cook zucchini, yellow squash, and onion with salt and pepper to taste in 1 tablespoon oil over moderate heat, stirring, until crisp-tender, 3 to 5 minutes, and transfer to bowl. Cook bell peppers in remaining teaspoon oil in same manner and transfer to bowl. Stir in tomato purée, garlic, herbs, and salt and pepper to taste and cool ratatouille completely.
- Preheat oven to 375°F. and cut a large sheet of parchment paper into eight 5-to-6 inch squares.
- On a work surface put a 3-inch metal pastry ring (at least 1 1/2 high) in middle of 1 parchment square and fill it with 1/3 cup ratatouille, pressing evenly and tightly into bottom. Cut goat cheese into 8 equal pieces and flatten each piece to form a 3-inch disk. Top ratatouille in ring with goat cheese disk, pressing lightly at edges to cover ratatouille completely. Transfer round on parchment square to a large baking sheet and remove ring. Make 7 more rounds in same manner with remaining parchment squares, ratatouille, and goat cheese. Bake rounds in middle of oven 8 to 10 minutes, or until heated through.
- While rounds are baking, in a large bowl toss mesclun with 1/4 cup vinaigrette and divide among 8 plates.
- With a spatula transfer a round to center of each salad. Drizzle each salad with about 1 teaspoon vinaigrette and garnish with tomatoes.
GRILLED RATATOUILLE WITH CROSTINI AND GOAT CHEESE
Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs. The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same.
Provided by Melissa Clark
Categories appetizer, side dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the grill. Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. Grill lemon halves until lightly caramelized, 3 to 5 minutes total. Grill onion until it is heavily charred, about 7 to 15 minutes total. Grill peppers, zucchini and eggplant until charred and very soft, about 3 to 8 minutes per side total. Transfer to a cutting board.
- Grill bread until lightly charred and toasted, about 1 minute per side. Halve one or two of the garlic cloves and rub cut sides on the grilled bread. Mince remaining garlic clove and set aside.
- Chop vegetables into bite-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. Adjust seasonings as needed, adding more lemon juice (from remaining lemon half), salt or oil, or both, as needed. Set aside.
- To serve, arrange ratatouille, grilled bread and goat cheese on a large platter. Sprinkle thyme leaves, pepper and flaky salt over goat cheese. Or spread goat cheese on toasts, sprinkle with thyme, pepper and flaky sea salt, then top with some of the ratatouille to make crostini.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 404 milligrams, Sugar 9 grams, TransFat 0 grams
RATATOUILLE WITH GOAT'S CHEESE & HERBY CRUMBLE
This is a good all rounder, perfect for lunch or dinner with a side dish
Provided by Tony Tobin
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 13
Steps:
- Cut the aubergines and courgettes into thick slices, no thinner than 2cm/3⁄4in, then cut all the slices across in half. Set aside. Cut the peppers in half, remove and discard the seeds, then cut the peppers into bite-sized chunks. Set aside.
- Heat 5 tablespoons of the olive oil in a large pan, add the onions and garlic and gently fry for 8-10 minutes. Add the aubergines, courgettes and peppers and fry for a further 10 minutes. Tip in the chopped tomatoes, season well, cover and cook for 20 minutes. Remove the pan from the heat, stir in the chopped basil and leave aside to cool.
- Meanwhile, for the crumble, put the bread into a food processor and blend to fine crumbs. Add the pesto, herbs, the remaining olive oil and plenty of seasoning, then blend again.
- Cut the goat's cheese into large bitesized pieces and fold through the ratatouille. Spoon into a 2 litre/31⁄2 pint ovenproof dish. Sprinkle the herby crumb mixture over the top of the ratatouille.
- Preheat the oven to 190C/Gas 5/fan oven 170C and bake the crumble for 25 minutes until golden.
Nutrition Facts : Calories 658 calories, Fat 36 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 2.73 milligram of sodium
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- In a large enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add one-third of the garlic, season with salt and black pepper and cook for 1 minute. Using a slotted spoon, transfer the eggplant to a plate.
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