Roasted Ratatouille Rice And Salmon Recipes

THE ULTIMATE RATATOUILLE

The Ultimate Ratatouille image

Provided by Tyler Florence

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/3 cup plus 1/2 cup extra-virgin olive oil, divided
1 pound small Italian eggplants, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 pound zucchini, cut crosswise into 1-inch sections
3 anchovy fillets, finely minced
2 onions, finely chopped
3 garlic cloves, finely chopped
1/4 cup chopped fresh flat-leaf parsley
Leaves from 1/2 bunch fresh basil, coarsely chopped
Leaves from 4 fresh thyme sprigs
2 pints cherry tomatoes
1 dried chile
Splash balsamic vinegar

Steps:

Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.
Add another 1/4 cup olive oil to the pan, then the anchovies, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.

RATATOUILLE RICE

Ratatouille Rice image

Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole.

Provided by nemokitty

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1/2 lb mushroom, sliced
1 large red bell pepper, seeded and chopped
1 small eggplant, unpeeled, cut into 1/2 inch cubes
1 (15 ounce) can tomato sauce
1 cup chicken broth
1 1/2 teaspoons dried thyme leaves
1 1/2 cups brown rice

Steps:

Prheat oven to 350 degrees.
Heat oil in 12 inch fry pan over medium heat. Add onion, cooking til soft, about 7 minutes. Add garlic and cook 1 more minute. Add mushrooms, bell pepper and eggplant. Cook, stirring, until liquid has evaporated, about 5 minutes.
In a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. Cover and bake till rice is tender (about 1 hour).

CREAMY SALMON WITH CHUNKY RATATOUILLE

Creamy salmon with chunky ratatouille image

This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 1h35m

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
2 aubergines , cubed
6 garlic cloves , sliced
family pack mixed peppers (5 total), deseeded and cut into large chunks
3 large courgettes , cut into chunky batons
680g bottle passata
300ml vegetable stock
small handful basil leaves , most chopped, a few leaves left whole to serve
125g tub garlic cream cheese (we used Boursin Light)
100g low-fat cream cheese
40g fresh breadcrumb
40g pine nut , roughly chopped
8 skinless salmon fillets
crusty bread , to serve (optional)

Steps:

Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins - if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.

Nutrition Facts : Calories 449 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium

ROASTED RATATOUILLE

Roasted Ratatouille image

This classic stewed vegetable dish becomes a fresh culinary experience when the thyme-spiced vegetables are roasted instead.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 6

Ingredients

1 yellow squash
4 Japanese eggplants, sliced in half lengthwise
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
1 red pepper, stem and seeds removed
1 tablespoon roughly chopped fresh thyme leaves

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.

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