RATATOUILLE
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
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 BAKE
This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.
Provided by Surpriseitswendy
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
- Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g
RATATOUILLE
Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day
Provided by Good Food team
Categories Lunch, Side dish, Supper, Vegetable
Time 50m
Number Of Ingredients 10
Steps:
- Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
- Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
- Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
- Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
- Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
- Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
- Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
- Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.
Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium
RATATOUILLE QUICHE
Steps:
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., Finely chop the eggplant, zucchini, green pepper, tomato and onion. In a large skillet, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Transfer to prepared pastry; sprinkle with cheese., In a large bowl, whisk the eggs, cream, salt and pepper; pour over cheese. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 32g fat (15g saturated fat), Cholesterol 275mg cholesterol, Sodium 494mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
RATATOUILLE-QUICHE
This quiche is filled with a delicious mix of sauteed veggies and herbs. It tastes fresh and yummy plus it looks very nice, too! :) Can be eaten warm and cold. Great for party buffets. I hope youll like it as much as my friends and me do. The original comes form "Quiches" by Brigitta Stuber, but I have tweaked it quite a bit.
Provided by Lalaloula
Categories Savory Pies
Time 1h15m
Yield 1 11 inch quiche
Number Of Ingredients 18
Steps:
- For the dough mix flour, salt and herbs in a bowl. Add butter and rub in using your finger tips or a pastry blender until dough looks like coarse crumbs. Add the egg and as much water as you need to make a smooth workable dough.
- Wrap in foil and chill til veggies are ready.
- For the filling, heat oil in a big skillet. Add onion and garlic and sautee til lightly browned. Add all the other veggies and sautee for 10-15 minutes or until veggies are tender and liquid has partially evaporated. Remove from heat, drain off remaining liquid.
- Add the herbs.
- Pat your dough into a pie dish of 28 cm in diameter (11 inches).
- Put filling on top of dough and make sure to fill out the whole dish with it.
- For the sauce combine cheese, cream and eggs and pour over veggies.
- Bake in the preheated oven at 190°C/375°F on the second lowest rack for 50 minutes or until toothpick comes out clean.
- Enjoy! :).
Nutrition Facts : Calories 2950.2, Fat 195.6, SaturatedFat 102.6, Cholesterol 1125, Sodium 1758.8, Carbohydrate 234.1, Fiber 42.8, Sugar 26.9, Protein 90.7
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