RATATOUILLE-STUFFED SHELLS
Looking for a traditional meatless dinner? Then try this stuffed pasta dish - perfect if you love French cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray. Cook pasta shells to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, heat olive oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry, and garlic; cook and stir 2 to 3 minutes or until crisp-tender. Add eggplant and zucchini; cook and stir 3 minutes.
- Stir in tomatoes with tomato oil, olives and 1/4 cup of the pasta sauce. Cook until thoroughly heated, stirring frequently. Stir in 1/2 cup of the cheese.
- Fill each cooked pasta shell with about 1/4 cup vegetable mixture. Place in sprayed baking dish. Spoon remaining pasta sauce over shells. Cover with foil.
- Bake 30 minutes. Uncover baking dish; sprinkle with remaining cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 435, Carbohydrate 51 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 5 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 13 g
RATATOUILLE RECIPE BY TASTY
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
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
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
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
RATATOUILLE PHYLLO WRAPS
These crisp phyllo bundles are great as hors d'oeuvres or served with roasted chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Lay 1 sheet phyllo on a work surface, and, with a pastry brush, brush lightly with olive oil. Stack 6 more phyllo sheets on top, brushing each with oil. Cut phyllo in half lengthwise.
- In a medium bowl, mix ratatouille, breadcrumbs, and feta; season with salt and pepper. With a spoon, spread mixture lengthwise down center of each phyllo half. Fold one side of each phyllo half over mixture and roll into a log. Cut each log into 6 equal pieces and arrange on a parchment-lined rimmed baking sheet.
- In a small bowl, combine egg yolk with 1 teaspoon water. Brush tops and sides of each piece with yolk mixture. Bake until phyllo is golden brown, 15 to 20 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 130 g, Fat 8 g, Protein 2 g
RATATOUILLE WRAPS
Make and share this Ratatouille Wraps recipe from Food.com.
Provided by tomsawyer
Categories Peppers
Time 40m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
- Add the eggplant and cook, stirring, until golden, about 5 minutes.
- Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes.
- Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper.
- Simmer, uncovered, for 2 minutes more to cook off any liquid.
- Transfer to a large bowl and wipe the skillet clean for later.
- Lay the wraps out on the counter or a work surface.
- Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille.
- Fold burrito style in order to close. If you don't they may fall apart during the frying stage.
- In the same skillet, heat 2 tablespoons olive oil over medium heat.
- Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes.
- Repeat with the remaining olive oil and wraps.
Nutrition Facts : Calories 557, Fat 45.1, SaturatedFat 15.7, Cholesterol 44.9, Sodium 313.7, Carbohydrate 26.1, Fiber 11.2, Sugar 14.5, Protein 17.4
THE BEST RATATOUILLE RECIPE BY TASTY
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
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.
More about "ratatouille wraps recipes"
RATATOUILLE WRAPS RECIPE | LAND O’LAKES
From landolakes.com
Servings 6Calories 180 per servingCategory Wrap, Sandwich And Wrap, Main Course
- Melt butter in 10-inch skillet until sizzling; add eggplant, bell pepper, zucchini and garlic. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until vegetables are crisply tender.
- Stir cornstarch into tomatoes; add mixture to vegetables. Cook 1-2 minutes or until mixture is slightly thickened.
- Top each warm tortilla with about 1/2 cup vegetable mixture and about 2 tablespoons cheese. Roll up.
EASY RATATOUILLE RECIPE (ONE-POT)| THE MEDITERRANEAN …
From themediterraneandish.com
EASY TRADITIONAL RATATOUILLE RECIPE - HOW TO MAKE …
From delish.com
21 AMAZING TORTILLA WRAP RECIPES THAT TASTE SO GOOD
From changeinseconds.com
THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
From wholesomeyum.com
THE BEST EASY RATATOUILLE RECIPE - PANNING THE GLOBE
From panningtheglobe.com
RATATOUILLE RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
RATATOUILLE WRAPS – VEGALICIOUS RECIPES
From vegalicious.recipes
22 SANDWICH WRAPS YOU'LL WANT TO ROLL-UP FOR LUNCH
From tasteofhome.com
BEST RATATOUILLE RECIPE - COOKIE AND KATE
From cookieandkate.com
SIMPLE, COMFORTING RATATOUILLE | THE LITTLE POTATO COMPANY
From littlepotatoes.com
RATATOUILLE PHYLLO WRAPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WHAT TO SERVE WITH RATATOUILLE? (45+ SIDES & MAINS) - MY PURE …
From mypureplants.com
RATATOUILLE WRAPS | RACHAEL RAY IN SEASON
From rachaelraymag.com
SWAPMEALS
From swapmeals.com
15+ BEST TORTILLA WRAP RECIPES - KITCHEN DIVAS
From kitchendivas.com
ROASTED RATATOUILLE WRAPS RECIPE | YUMMLY | RECIPE | RECIPES, EASY ...
From pinterest.com
HOMEMADE SOFT TORTILLA WRAPS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
10 BEST TORTILLA WRAPS RECIPES - YUMMLY
From yummly.com
RATATOUILLE WRAPS - MEDITERRANEAN RECIPES
From fooddiez.com
ROASTED VEGETABLE WRAPS | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
RATATOUILLE RECIPES | MARTHA STEWART
From marthastewart.com
RATATOUILLE WRAPS | RECIPES, WRAP RECIPES, STUFFED PEPPERS
From pinterest.com
BAKED RATATOUILLE - HOW TO BAKE IN THE OVEN - THE BLACK PEPPERCORN
From theblackpeppercorn.com
EASY ONE-PAN RATATOUILLE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
OVEN-ROASTED RATATOUILLE | TABLE FOR TWO
From tablefortwoblog.com
DOMINEX EGGPLANT RATATOUILLE WRAP
From dominexrecipes.com
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
EASY RATATOUILLE {ONE POT MEAL} - SPEND WITH PENNIES
From spendwithpennies.com
TRADITIONAL RATATOUILLE RECIPE - FRENCHTODAY
From frenchtoday.com
GRILLED RATATOUILLE WRAPS RECIPE | MYRECIPES
From myrecipes.com
AMAZING WAYS TO SERVE RATATOUILLE | ALLRECIPES
From allrecipes.com
GRILLED RATATOUILLE WRAPS - MEDITERRANEAN RECIPES
From fooddiez.com
10 BEST FLAVORED TORTILLA WRAPS RECIPES | YUMMLY
From yummly.com
EASY SHEET PAN RATATOUILLE RECIPE: AUTHENTIC FRENCH FOOD
From unpeeledjournal.com
RATATOUILLE VEGGIE AND ROAST BEEF WRAP - CANADIAN BEEF | CANADA …
From cdnbeef.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #vegetables #vegetarian #stove-top #dietary #peppers #tomatoes #to-go #equipment
You'll also love