Ratatouilles Ratatouille Recipes

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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.

EASY RATATOUILLE RECIPE



Easy Ratatouille Recipe image

This one-pot ratatouille recipe is a hearty and satisfying vegetables stew to make any night of the week. I like it served hot with a perfectly runny egg on top and a side of crusty bread to sop up all the goodness.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 18

1 lb eggplant (peeled (or part-peeled in striped pattern), and cut into 1-inch pieces)
Kosher salt
Private Reserve Greek extra virgin olive oil
1 medium-sized yellow onion (finely chopped)
1 red bell pepper (stemmed, seeded, and cut into 1-inch pieces)
1 green bell pepper (stemmed, seeded, and cut into 1-inch pieces)
6 garlic cloves (peeled, and minced)
2 lb vine ripe tomatoes (chopped)
2 zucchini (halved length-wise, then cut into 1/2 inch pieces (half moons))
1/2 cup red wine
2 springs fresh thyme
1 tsp black pepper
1 tsp sweet paprika
1 tsp dried rosemary
1 tbsp sherry vinegar
3 tbsp chopped fresh basil
Eggs over-easy fried in extra virgin olive oil
Crusty bread

Steps:

  • Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
  • In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
  • Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. 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. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
  • To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

Nutrition Facts : Calories 99 kcal, Sugar 10.6 g, Sodium 18.3 mg, Fat 0.8 g, SaturatedFat 0.2 g, Carbohydrate 18.2 g, Fiber 6.1 g, Protein 3.8 g, ServingSize 1 serving

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

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

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

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.

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

BEST EVER RATATOUILLE



Best Ever Ratatouille image

From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.

Provided by kristenkrol

Categories     Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
1 lb zucchini, cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 cups onions, sliced
2 large red bell peppers, cut into 1-inch squares
3 garlic cloves, chopped
salt & fresh ground pepper, to taste
1 1/2 cups fresh tomatoes, chopped seeded peeled
2 -3 sprigs fresh thyme
1 bay leaf
1/4 cup fresh basil, chopped

Steps:

  • Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
  • Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
  • Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
  • Season with salt and pepper to taste.
  • Add: tomatoes, thyme and bay leaf.
  • Reduce heat to low, cover, and cook 5 minutes.
  • Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

RATATOUILLE



Ratatouille image

A classic, easy Ratatouille recipe

Categories     Herb     Tomato     Vegetable     Vegetarian     Eggplant     Gourmet

Yield Serves 4

Number Of Ingredients 13

1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves

Steps:

  • In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

RATATOUILLE



Ratatouille image

This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Yield Makes 3 quarts

Number Of Ingredients 11

1 can (28 ounces) whole peeled tomatoes
6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions (1 pound total), diced large
1 head garlic, cloves smashed and peeled
2 bell peppers (any color), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar

Steps:

  • Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
  • Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
  • Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g

RATATOUILLE



Ratatouille image

In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, main course, side dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 12

4 garlic cloves
2 medium white onions
3 medium zucchini
2 medium eggplant
3 sweet red peppers, such as bell peppers, red cubanelle or any other sweet variety
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 cup olive oil, more as needed
2 large heirloom or beefsteak tomatoes
2 small bay leaves, ripped in half
1 1/2 teaspoons fine sea salt, more as needed
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees.
  • Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
  • Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
  • Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
  • In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
  • Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
  • Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
  • Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams

RATATOUILLE IN THE CROCK POT



Ratatouille in the Crock Pot image

Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!

Provided by Geema

Categories     Stew

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up

Steps:

  • Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
  • Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
  • Dot with half of the tomato paste.
  • Repeat layering process with remaining vegetables, spices and tomato paste.
  • Drizzle with olive oil.
  • Cover and cook on LOW for 7 to 9 hours.
  • Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
  • Refrigerate to store.
  • May freeze up to 6 weeks.

RATATOUILLE



Ratatouille image

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

2 large aubergines
4 small courgettes
2 red or yellow peppers
4 large ripe tomatoes
5 tbsp olive oil
supermarket pack or small bunch basil
1 medium onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1 tbsp red wine vinegar
1 tsp sugar (any kind)

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

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From pbs.org


TRADITIONAL FRENCH RATATOUILLE RECIPE
2021-12-14 Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. The Spruce. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and 3/4 teaspoon salt and cook for an additional 5 minutes. Enjoy.
From thespruceeats.com


BEST RATATOUILLE RECIPE 2022 ️ - JOJO RECIPES - FOOD ...
Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Add the chopped tomatoes to the pot with cooked vegetables and cook the mixture, stirring occasionally, for 5 to 7 minutes. Cook until vegetables are very tender and lightly browned at …
From jojorecipes.com


10 BEST ITALIAN RATATOUILLE RECIPES | YUMMLY
2022-05-04 Ratatouille Pizza KitchenAid. zucchini, yellow zucchini, fresh goat cheese, pesto, pizza dough and 14 more.
From yummly.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


RATATOUILLE RECIPES | BBC GOOD FOOD
Slow-cooker vegetable lasagne. A star rating of 4.2 out of 5. 126 ratings. Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day. See more Ratatouille recipes.
From bbcgoodfood.com


RATATOUILLE RECIPES: 7 DIFFERENT WAYS TO EAT IT ALL WEEK
2016-11-24 Spoon ratatouille into a small, oven-safe baking dish; scoop out a well; and crack an egg into it. Bake until the egg whites are set and serve over a …
From greatist.com


RATATOUILLE PASTA RECIPE | BON APPéTIT
2019-08-11 Add 1 cup Parmesan, pour ½ cup pasta cooking liquid over, then stir vigorously with a rubber spatula or wooden spoon until a creamy sauce forms with no clumps of cheese. Add more pasta cooking ...
From bonappetit.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


RATATOUILLE RECIPE| HOW TO MAKE TRADITIONAL RATATOUILLE ...
Hello Everyone,Today I made a ratatouille recipe, how to make a traditional ratatouille recipe is very simple and easy to make so please try this recipe.#rat...
From youtube.com


RATATOUILLE RECIPE | REAL SIMPLE
Instructions Checklist. Step 1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened. Advertisement. Step 2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes ...
From realsimple.com


RATATOUILLE RECIPE FROM THE MOVIE RATATOUILLE
Remy’s Ratatouille Recipe. Preparation time: 40 minutes Cooking time: 3 hours and 20 minutes Servings: 4 Ingredients. Tomato and Pepper Sauce 2 large-sized red bell peppers, halved, deveined, and deseeded 2 tbsp of olive oil (preferably extra virgin) 1 tsp of minced garlic ½ cup of diced yellow onion 12 oz of peeled, seeded, and diced tomatoes, with juices (tinned diced …
From crystaliausa.com


BEST RATATOUILLE RECIPE | FRENCH VEGGIE STEW - BIANCA ...
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


EASY TRADITIONAL RATATOUILLE RECIPE - HOW TO MAKE RATATOUILLE
2017-07-25 Place eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture. In a …
From delish.com


RATATOUILLE’S RATATOUILLE – SMITTEN KITCHEN
2007-07-09 Preheat oven to 375 degrees F. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash ...
From smittenkitchen.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


THE "RIGHT" WAY TO MAKE RATATOUILLE - BBC TRAVEL
2020-08-12 Cover the pot of vegetables and tomato sauce with parchment paper and then the lid of the pot. Simmer 40 to 45 minutes, preferably in an oven at between 150° and 180° C. Remove the clove-stuck ...
From bbc.com


RATATOUILLE RECIPE STOVETOP DISH - RATATOUILLE NIçOISE
Add the onions, peppers and garlic. Cook at a medium heat for about 5 minutes. Stir often to ensure they do not stick to the bottom of the saucepan. After 5 minutes add the zucchini, eggplant and mushrooms. Continue to cook for about 8 minutes, stirring often. Stir in …
From theblackpeppercorn.com


RATATOUILLE RECIPE | CHEFDEHOME.COM
1) Layer both sauces at the bottom and nothing on top of veggies but some oil and seasoning. 2) Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color. In short, layer sauce, layer veggies, cover, and bake!
From chefdehome.com


TRADITIONAL RATATOUILLE RECIPE - FRENCHTODAY.COM
2022-04-21 Set a pot of water to boil. Wash your tomatoes and, with a sharp knife, make a small X incision on the opposite side of the stem. Using tongs, carefully put the tomato in the boiling water and count to 10. Then remove it right away. If your tomatoes are small, then dunk them in cold water to stop the cooking.
From frenchtoday.com


RATATOUILLE RECIPE » WHAT'UP NOW
Ratatouille Recipe. Remove with slotted spoon and transfer to a large, heavy flameproof. Preheat the grill to high. Ratatouille Recipe SORTED Eats France YouTube from www.youtube.com Add the peppers and cook for 5 minutes. Drain on a paper towel and set aside. Directions coat a large wide pan with olive oil. Source: www.godairyfree.org Set aside …
From whatishappeningnow.org


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


THE SECRET TO THE BEST SPANISH RATATOUILLE | PISTO ...
2021-11-15 Instructions. Heat a large deep fry pan or stock pot with a low-medium heat and add in 1/4 cup extra virgin olive oil. Meanwhile, roughly chop 1 large onion and thinly slice 4 cloves garlic. After heating the olive oil for 5 minutes, add in the chopped onion and sliced garlic, mix with the olive oil so everything is well coated, mix every 1 to ...
From spainonafork.com


RATATOUILLE RECIPES : FOOD NETWORK | FOOD NETWORK
2022-05-06 Ratatouille with Poached Eggs and Garlic Croutons. Recipe | Courtesy of Rachael Ray. Total Time: 1 hour 45 minutes. 6 Reviews.
From foodnetwork.com


EASY FRENCH RATATOUILLE | KITCHN
2022-05-03 Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl. Add 2 tablespoons of the oil to the pot.
From thekitchn.com


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 RECIPE | JAMIE MAGAZINE RECIPES
Preheat the grill to high. Cut the aubergines into 1cm slices, then place on a baking tray and brush with 1 tablespoon of oil. Grill for 10 to 12 minutes, till golden brown. Turn the slices over, brush with another tablespoon of oil and grill for 5 to 8 minutes, until golden. Peel and finely slice the onions widthways, peel and finely slice the ...
From jamieoliver.com


CLASSIC RATATOUILLE – A COUPLE COOKS
2021-08-09 Instructions. Chop the eggplant, zucchini, green pepper, onion, and garlic and add them to a large bowl. Add the 2 tablespoons olive oil and 1 teaspoon kosher salt and toss to combine. In a large frying pan or large cast iron skillet, heat 2 …
From acouplecooks.com


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