Roast Ratatouille Salad Recipes

ROAST RATATOUILLE

Steps:

• Preheat oven to 500 degrees F.
• Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.

ROASTED RATATOUILLE

Steps:

• Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• Sprinkle with rosemary, thyme, salt and pepper.
• Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
• Toss with basil, olive oil and vinegar.
• Taste and adjust seasonings if necessary.

ROASTED RATATOUILLE RECIPE

Steps:

• To prepare this amazing French side dish recipe, wash all the veggies and pat them dry. Once done, cut eggplant, zucchini and red bell pepper in cubes. Peel the onion and cut it in cubes as well. Afterwards, dice the tomatoes in a large bowl. Make sure you take the large tomatoes instead of the small ones. Once all the chopping is done, preheat the oven at 230 degree Celsius.
• Now, take a glass baking dish and line it with a foil. Place all the veggies in it and toss them to mix up. Next, peel the garlic cloves and mince them. Spread this minced garlic over the veggies along with the extra virgin olive oil. Toss all the vegetables once again using your hands so that the oil and garlic is applied all over.
• Place this baking dish in the preheated oven let the veggies roast for all about the 40-50 minutes until thy are soft and tender. Check after 20-30 minutes and mix using a spoon or a spatula.
• Once the ratatouille is ready, take out the baking dish and spread the fresh basil leaves over it. Mix once and serve hot in a plate. The best thing about ratatouille is that it can be eaten chilled as well. Enjoy, as you like it!

ROASTED RATATOUILLE

Steps:

• Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12×16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don't spread the vegetables too thin or they may burn (they shrink a lot as they cook).
• Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.

OVEN-ROASTED RATATOUILLE

Steps:

• Prepare the courgettes and aubergine ahead of time by cutting them into 1 in (2.5 cm) dice, leaving the skins on. Now place them in a colander and mix them with one rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out. Meanwhile, pour boiling water over the tomatoes, leave them for one minute exactly, then drain, slip the skins off and quarter the flesh. You can also watch how to do this in our Cookery School Video on this page When the aubergines and courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth. Pre-heat the oven to its highest setting. Now arrange the tomatoes, aubergines, courgettes, peppers and onion on the roasting tray, sprinkle with the garlic, torn-up basil leaves, crushed coriander seeds and pepper. Drizzle the oil over, then mix thoroughly to get a good coating of oil. Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges. Serve straight away.

ROASTED VEGETABLE RATATOUILLE

Steps:

• Heat the oven to 200°C/180°C fan/ gas 6. Put the onions, aubergine, peppers, courgettes and fennel into 1 large or 2 smaller roasting tins. Drizzle with half the olive oil, season generously with salt and pepper, then toss to coat. Roast for 20 minutes.
• Add the radishes, tomatoes, garlic and sherry vinegar. Toss to coat, then roast for 15-20 minutes more until the vegetables are tender and the tomatoes are beginning to burst.
• Drizzle with the remaining olive oil, scatter over the herbs and serve half with fresh crusty bread or pasta and chill or freeze the rest (see Make Ahead or How to Freeze, opposite).

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions and bell peppers; cook, stirring occasionally, until the vegetables begin to brown, 8 to 10 minutes. Add garlic and fennel seeds; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
• Add 1 1/2 teaspoons oil to the pot. Add eggplant and cook, stirring frequently, until browned in places, 7 to 8 minutes. Transfer to the bowl with the vegetables.
• Add the remaining 1 1/2 teaspoons oil to the pot. Add zucchini and cook, stirring frequently, until browned in places, about 5 minutes. Add tomatoes, basil, thyme and the reserved vegetables and bring to a simmer. Cover the pot and transfer to the oven.
• Bake the ratatouille, stirring occasionally, until the vegetables are tender, 35 to 45 minutes. Season with salt and pepper. Serve hot or at room temperature. Garnish with parsley before serving.

ROASTED RATATOUILLE SALAD

Steps:

• Preheat the oven to 200°C or 175°C fan forced. Line up to 3-4 oven trays with baking paper. If you have a conventional oven you will be roasting the vegetables one tray at at time, whereas if using a fan forced oven you can roast multiple trays at the same time. I have used both types of ovens and the only difference is that it will take you more time in a conventional oven.
• Prepare the eggplant by placing them into a bowl and lightly coating with some of the olive oil, then spreading them out onto one of the oven trays and season well with some of the salt. Repeat this process for the zucchinis and tomatoes. Tip: When roasting eggplant, I often use olive oil spray to coat them (I spray the baking paper lined tray all over, then add the eggplant in one layer, and spray the top of the eggplant pieces with more oil). The reason I do it this way is because eggplants are like sponges and tend to soak up a lot of oil, so spraying them coats them lightly and they will be less oily when cooked. Prepare the red pepper halves by coating them lightly in olive oil and placing them skin side up on a tray.Put the tray or trays of vegetables into the oven and roast until they are nicely browned and cooked through. Turn the vegetables (except the red peppers) over after 20 minutes so they brown on both sides. The total cooking time for the vegetables are approximate (see note 3). Eggplant: 25-30 minutes (ie 20 minutes on one side, and 5-10 minutes longer on other side). Zucchini: 35-40 minutes (20 minutes one side, 15-20 minutes on other side)Tomatoes: 45 minutes (20 minutes one side, 25 minutes on other side)Red Peppers: 30 minutes (on one side only - skin side up)Once all the vegetables are nicely browned on both sides and cooked through, remove them from the oven and set aside to cool to room temperature on plates or a tray. Place the red pepper halves into a bowl and cover the bowl with glad wrap. Set aside for 10 minutes, then carefully remove the skin which should come off easily and discard. Cut the flesh into 2cm pieces and set aside with the other vegetables. Once cooled, add all the vegetables to a platter or salad bowl (I like to use a platter for this salad as it shows off all the colours better).
• Heat a heavy based frying pan over a low to medium heat and add 2 tablespoons of the olive oil. Add the onion and a pinch of the salt and stir, then reduce the heat to low and slow cook the onion for 20 minutes or until it is nicely softened but not coloured. Add the garlic and continue to cook for a further 10 minutes. In the last 5 minutes, turn the heat up to low/medium and cook until the onions and garlic are soft and only just showing a little colour on the edges. Reduce the heat to low again and add the sherry and brown sugar. Stir and cook another 5 minutes. Remove from the heat.
• Add the onion and sherry dressing to the roasted vegetables along with the sliced olives, capers, basil, parsley and pepper. Season to taste with salt if required. When ready to serve, garnish with the remaining basil leaves/tips.Serve at room temperature.Refrigerate any left over salad in a sealed container. Consume within 3 days.

ROASTED RATATOUILLE

Steps:

• Heat the oven to 425 degrees.
• On one rimmed baking sheet toss together the eggplant, peppers, 3 tablespoons olive oil, 3 thyme sprigs, 1 rosemary sprig, 2 cloves garlic and 1/2 teaspoon salt.*
• Place into the oven on the top rack and roast for 15 minutes.
• Add tomatoes and stir. Cook for 30 minutes more until eggplant is tender. Turn the vegetables every 15 minutes to brown evenly.
• On a second rimmed baking sheet toss together the onion slices, zucchini, 3 tablespoons olive oil, 3 thyme sprigs, 1 rosemary sprig, 2 cloves garlic, red pepper flakes and 1/2 teaspoon salt.
• Place into the oven on the bottom rack and roast for 30-35 minutes until zucchini is tender and lightly brown. Stir the vegetables every 15 minutes to brown evenly.
• Remove from the oven, mix the zucchini and onions with the eggplant, tomatoes and peppers. Add vinegar and toss.
• Roast for an additional 20 minutes turning once to prevent burning. The vegetables are done when tender and browned and the tomatoes are juicy.
• Transfer to a platter. Sprinkle with basil and toss. Taste and adjust seasoning.
• Serve hot, warm or at room temperature.

RUSTIC ROASTED RATATOUILLE SOUP

Steps:

• Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
• Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
• While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
• Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
• Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.

ROASTED RATATOUILLE = THE BEST RATATOUILLE

Steps:

• Preheat the oven to 400° F.
• In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I add the vegetables to the pan as I finish chopping them, and sprinkle each layer of vegetables lightly with salt.
• In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt. Pour over the vegetables. Toss to coat. Season with pepper. (Alternatively: If you've seasoned each layer of vegetables generously with salt, simply pour the olive oil and vinegar over the vegetables. As noted above, I omit the thyme.)
• Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes (or longer, especially if you've increased the quantities: if my roasting pan is really loaded, I roast the vegetables for 3 hours, stirring once every hour, until the juices really begin to reduce/thicken) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired.
• To serve, spoon over toast or toss with cooked pasta, grated parmesan, finely chopped basil and enough of the reserved pasta cooking liquid to make a nice sauce.

ROASTED RATATOUILLE

Steps:

• Heat oven to 450 degrees. Cut squash lengthwise into 3/4-inch-thick slices. Liberally brush both sides of the eggplants and squash with olive oil, and sprinkle with salt and black pepper. Arrange the eggplant and squash on a large baking pan.
• Cut the red pepper lengthwise into 3/4-inch-thick slices, and toss with the remaining olive oil. Sprinkle with salt and pepper, and place on the baking pan with the other vegetables. Sprinkle the vegetables with thyme. Roast vegetables until golden brown and tender, 25 to 35 minutes. Remove from the oven, and serve.

FRENCH RATATOUILLE

Steps:

• Preheat oven to 425 degrees F. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion, bell pepper and 1/4 teaspoon salt. Cook, stirring frequently, until the pepper is soft and the onion is beginning to brown, about 10 minutes. Remove the pan from the heat. Carefully layer eggplant, zucchini (and/or summer squash) and tomatoes in an alternating shingle pattern over the pepper and onion. (They will overlap quite a bit.) If you have extra vegetable slices, save them for another use. Drizzle with 2 tablespoons oil and sprinkle with pepper and the remaining 1/4 teaspoon salt.
• Place the pan in the oven and bake until the vegetables are tender, about 1 hour. Drizzle vinegar and the remaining 1 tablespoon oil over the top and sprinkle with marjoram. Let cool for about 5 minutes before serving. Leftovers can be refrigerated for up to 4 days.

ROASTED RATATOUILLE FROM JOSéE DI STASIO

Steps:

• Preheat oven to 200°C (400°F). Place cubed eggplant in a colander and combine with salt. Drain 5 minutes and pat dry with a paper towel. Combine all vegetables in a large bowl with garlic, oil, thyme, salt, red pepper flakes, and pepper. Divide vegetables on two parchment-lined baking sheets. Bake for 1 hour, stirring occasionally and turning the baking sheets halfway through cooking. Remove roasted garlic cloves, crush to remove peel and spread in ratatouille. Add parsley to warm ratatouille and mix to combine. CHEF'S SECRETS Ratatouille tastes better when served the following day and is delicious as a side to any roasted meat. For a filling lunch, add canned chickpeas, rinsed and drained. Serve ratatouille warm or cold and adjust seasoning to taste. Unpeeled garlic is a garlic clove with skin left on.

ROAST RATATOUILLE AND HALLOUMI RECIPE

Steps:

• Preheat oven to 200°C/400°F/Gas 6. Place the halloumi in a bowl, drizzle with the lemon zest and juice and 1 tbsp of the oil. Season well with black pepper. Place the remaining ingredients, except tomatoes, in a roasting tin. Season and combine well. Roast for 30 mins until charred - add the tomatoes in the last 10 mins.
• Meanwhile, heat a griddle pan until almost smoking. Sear the halloumi for 2 mins each side. Spread veg over the rocket, top with the halloumi and remaining marinade.

ROAST RATATOUILLE SALAD

Steps:

• Preheat the oven to 425°F or 220°C and lightly oil two large trays.
• Top and tail the eggplant and slice it lengthways into six slices.
• Halve the unpeeled shallots and the plum tomatoes.
• Quarter and de-seed the peppers.
• Lay out the eggplant on one tray.
• Also put the peppers and shallots-- skin side up-- on the tray.
• On the other tray, lay out the zucchini slices and tomatoes, cut side up.
• Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
• Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
• When you take out the tray, you can peel the peppers if desired.
• Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
• The skins should now slide off.
• Get a glass serving bowl and lay the eggplant slices in the bottom.
• Season with salt and pepper and add the courgettes.
• Season again.
• Scrape the tomatoes and shallots out of their skins.
• Slice the peppers and then combine all three to make the last layer.
• Now drain the juices from the tomato baking tray into a bowl.
• Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
• Pour over the salad and let cool before serving.

ROASTED CABBAGE CAESAR SALAD WITH CHICKPEAS

Steps:

• Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
• In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
• Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
• Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
• After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
• Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
• To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.

RATATOUILLE SALAD RECIPE

Steps:

• To prepare this yummy salad recipe, first, wash all the veggies under running water and then thickly slice the zucchini and summer squash. Then cut the plum tomatoes in half and eggplants into round slices.
• Now, take a deep bowl and add all these veggies in it. Pour over the virgin olive oil, red pepper and salt as per your taste and mix well all the ingredients. Once done, toss the mixture with basil, arugula, and vinegar.
• Now take the baguette and brush it with olive oil and grill till lightly tossed from both sides. Peel the garlic and finely chop it in a small bowl. Once done, place chopped garlic on both sides of the bread.
• Once done, cut each baguette in half and transfer it to serving plate. Spoon the salad over the baguette and garnish with grated mozzarella cheese. Serve immediately and enjoy!

ROASTED RATATOUILLE

Steps:

• Combine eggplant, onion, pepper, zucchini, and garlic in a large bowl. Add olive oil, thyme, and a sprinkling of salt and pepper; toss to coat. Turn vegetables onto a large-rimmed baking sheet.
• Adjust oven rack to lowest position and heat oven to 425 degrees. Set baking sheet in preheating oven; roast until vegetables are golden brown on bottom, about 20 minutes. Remove pan from oven, stir in cherry tomatoes, and then continue to roast, stirring once more, until tomatoes have start to release their juices, about 15 minutes longer. Serve hot, warm, or at room temperature, or continue with one of the following recipes. (Can be covered and refrigerated up to 5 days.)
• If Roasted Ratatouille is not yet made, do it now.
• Toast rolls until golden brown. Drizzle each with a portion of olive oil and vinegar; top with a portion of cheese, enough basil leave to cover cheese, and the ratatouille. Serve.
• If Roasted Ratouille is not yet made, do it now.
• Drizzle chicken with oil and a sprinkling of salt and pepper. Heat a large skillet over medium-high heat. Add chicken thighs to hot skillet: sauté, turning only once, until golden brown on both sides, 7 to 8 minutes. Add wine and reduce by about half. Add chicken broth, ratatouille, and olives. Reduce heat to medium-low, cover and simmer to blend flavors, about 5 minutes. Stir in basil and serve.
• If Roasted Ratatouille is not yet made, do it now.
• About 20 minutes before serving, preheat gas grill, with all burners on high until very hot about 10 minutes, or build a hot charcoal fire. Clean grill rack with a wire brush then use a vegetable oil-soaked rag held with tongs to lubricate it. Have water close by to extinguish potential flare-ups.
• Meanwhile, place lamb chops in medium bowl. Add oil, rosemary, garlic powder, orange zest, and a sprinkling of salt and pepper; rub onto chops to coat evenly. Grill lamb chops, turning only once, until impressive grill marks have formed on both sides and lamb is cooked to medium, about 8 minute.
• Add capers, basil, and vinegar to Roasted Ratatouille. Serve each portion of lamb chops with a generous ½ cup of Ratatouille Relish.

ROASTED RATATOUILLE

Steps:

• Preheat the oven to 400°F/200°C.
• Put the vegetables, scallions and star anise on a baking tray lined with baking paper. Drizzle olive oil, sprinkle salt and toss.
• Roast for 20 minutes or until the vegetable tender, tossing occasionally. The eggplant should be extra tender and golden brown. If your oven is on the hot side, lower it to 380°F/190°C so the veggies don't burn.

ROASTED RATATOUILLE RECIPE

Steps:

• Preheat the oven to 200ºC/400ºF/Gas 6. Heat the oil in a shallow casserole and fry the onion over a medium heat for 5 mins until softened. Add the garlic and pepper and cook for a further 5 mins. Add in the chopped tomatoes and herbs and cook for 5-10 mins. Season to taste.
• Take slices of the aubergine, courgette and tomatoes and arrange them on top, alternating between each one and placing around the edge of the pan. Repeat with an inner ring inside and finish with the centre. Brush with a little olive oil, season with salt and pepper and bake in the oven for 1 hr.
• Meanwhile, make the pesto by placing all of the ingredients into a food processor and blitz until smooth. Spoon the pesto on top of the ratatouille and serve with crusty bread.