Roasted Ratatouille Recipes

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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

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.

ROASTED RATATOUILLE



Roasted Ratatouille image

Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.

Provided by Gerry sans Sanddunes

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 large onion, cut into 12 wedges
12 garlic cloves, peeled
3/4 lb eggplant, cut in chunks
1/2 lb zucchini, cut into 1/2 inch rounds
1 lb plum tomato, cut into 4 wedges
1 fennel bulb, trimmed and cut in 12 wedges
1/4 lb mushroom, cut in quarters
1 sweet red pepper, cut in strips
1 yellow sweet pepper, cut in strips
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar

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.

Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4

ROAST RATATOUILLE



Roast Ratatouille image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
5 baby eggplant, quartered lengthwise
6 baby zucchini, quartered lengthwise
5 plum tomatoes, quartered lengthwise and seeded
2 shallots, peeled and sliced lengthwise
Extra-virgin olive oil, to coat
Coarse salt and pepper

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.

OVEN-ROASTED RATATOUILLE



Oven-roasted Ratatouille image

This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans

Categories     Easy Entertaining     Vegetarian recipes

Yield Serves 4. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Number Of Ingredients 12

2 medium courgettes
1 heaped teaspoon coriander seeds, crushed
3 tablespoons olive oil
freshly milled black pepper
1 small aubergine
1 rounded dessertspoon salt
1 lb (450g) ripe Italian tomatoes or any other red tomatoes
1 small red pepper, de-seeded and cut into 1 in (2.5 cm) squares
1 small yellow pepper, de-seeded and cut into 1 in (2.5 cm) squares
1 medium onion, peeled and chopped into 1 in (2.5 cm) squares
2 large garlic cloves, finely chopped
1 handful fresh basil leaves, or 1 x 15 g pack

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 RATATOUILLE



Roasted Ratatouille image

Here's a mostly hands-off version of ratatouille that's different in character from my sautéed one but also delicious. It yields a bit less, but by using two sheet pans, you'll have an ample side dish for four.

Provided by Martha Holmberg

Categories     Side dishes

Yield Yields 4 to 5 cups.

Number Of Ingredients 10

2 small onions (about 5 oz. each), cut into 1/4-inch-thick half-moons
2 red bell peppers (6 to 7 oz. each), peeled (as much as possible with a vegetable peeler; serrated works best), cored, and cut into 1/4-inchwide strips
1 medium eggplant (about 1 lb.), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters, depending on size
2 medium zucchini (7 to 8 oz. each), trimmed and cut into 1/4-inch-thick rounds
15 whole cloves garlic, peeled
1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed
1 tsp. chopped fresh rosemary
Kosher salt
4 medium ripe tomatoes (about 1-1/2 lb. total), peeled (with a serrated vegetable peeler; otherwise, skip the peeling), cored, and cut into 1/2-inch chunks
1/4 cup thinly sliced fresh basil (a chiffonade)

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.

Nutrition Facts : ServingSize four., Calories 430 kcal, Fat 310 kcal, SaturatedFat 5 g, TransFat 35 g, Carbohydrate 29 g, Fiber 10 g, Protein 6 g, Sodium 450 mg, UnsaturatedFat 29 g

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

ROASTED RATATOUILLE AND EGGS



Roasted Ratatouille and Eggs image

Need a meatless one-pot dinner? Try this tasty cross between ratatouille and shakshuka. Japanese eggplants, red peppers, and cherry tomatoes are roasted with garlic, then eggs are added and baked in the delicious mix of vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 40m

Number Of Ingredients 10

2 Japanese eggplants
4 cloves garlic
2 cups cherry tomatoes, halved if large
6 ounces roasted red peppers, cut into 1/4-inch strips
6 sprigs thyme, plus fresh thyme leaves for serving (optional)
2 tablespoons drained capers (from a 3-ounce jar)
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
4 large eggs
Toasted rustic bread, for serving

Steps:

  • Preheat oven to 500 degrees, with a large ovenproof skillet on center rack. Cut eggplants in half lengthwise, then crosswise into 1/2-inch pieces (you should have 3 cups). Mince 3 garlic cloves. Remove skillet from oven; carefully add eggplants, tomatoes, peppers, thyme sprigs, minced garlic, capers, and oil (it will spatter). Season with salt and pepper; toss to combine. Roast, stirring twice, until eggplants are soft and tomatoes have burst and are beginning to char, about 15 minutes.
  • Make 4 wells in mixture; crack 1 egg into each. Season eggs with salt and pepper. Roast, rotating halfway through, until whites are set but yolks are still soft, 4 to 6 minutes. Remove from oven; let stand 3 minutes. Rub toast with remaining garlic clove; drizzle with oil. Serve eggs and ratatouille over toast, sprinkled with thyme.

SHEET PAN RATATOUILLE



Sheet Pan Ratatouille image

Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.

Provided by Fioa

Categories     World Cuisine Recipes     European     French

Time 57m

Yield 4

Number Of Ingredients 11

1 large eggplant, cut into 1/2-inch cubes
2 zucchinis, cut into 1/2-inch slices
2 heirloom tomatoes, cut in wedges
1 white onion, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 1/2-inch strips
4 cloves garlic
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
  • Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 23.6 g, Fat 7.6 g, Fiber 9.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 599.8 mg, Sugar 11.1 g

ROASTED VEGGIE RATATOUILLE (FRANCE)



Roasted Veggie Ratatouille (France) image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 eggplant, cut lengthwise into 1/2-inch slices
1 large zucchini, cut lengthwise into 1/2-inch slices
1 summer squash, cut lengthwise into 1/2-inch slices
3 beefsteak tomatoes, cut into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/4 cup red wine vinegar
2 tablespoons chopped fresh marjoram leaves
1/2 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
  • Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
  • Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

ROASTED RATATOUILLE



Roasted Ratatouille image

This is very yummy. It is also easy. The leftovers are great with pasta and it uses all those beautiful vegetables that are so plentiful in the summer.

Provided by conniecooks

Categories     Peppers

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 medium eggplant
1 -2 small zucchini
1 red pepper
1 large Spanish onions or 1 large vidalia onion
2 dozen cherry tomatoes
3 -4 garlic cloves (optional)
salt & pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
2 ounces goat cheese (Chevre)
8 -10 fresh basil leaves, chopped

Steps:

  • Line a sheet pan with aluminum foil.
  • Spray with cooking spray.
  • Cut the eggplant unpeeled into 1" cubes.
  • Cut the zucchini into 1" cubes.
  • Cut the red pepper into 1" cubes.
  • Cut the onion into large wedges maybe 8-10 pieces.
  • Leave the tomatoes whole and also the garlic if using.
  • Put all vegetables on prepared pan.
  • Sprinkle with salt and pepper to taste and dried herbs.
  • Drizzle with Olive oil. Use your hands to toss gently and coat everything with seasoning and oil.
  • Bake at 350F for about 1 hour. Turn every 15 minutes.
  • While it is warm toss with fresh basil and crumbled goat cheese.

ROASTED RATATOUILLE



Roasted Ratatouille image

Provided by Beatrice Ojakangas

Categories     Cookies     Roast     Stew     Zucchini

Yield 6 to 8 servings

Number Of Ingredients 11

One 1-pound large eggplant, trimmed and cut into 1-inch cubes
4 garlic cloves, minced
2 large onions, cut into 1-inch cubes
4 medium zucchini, halved lengthwise and cut crosswise into 1-inch slices
1 red bell pepper, seeded and cut into 1-inch squares
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large tomatoes, cut into 1-inch cubes
3 tablespoons chopped fresh basil
1/4 cup minced fresh flat-leaf parsley

Steps:

  • Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 475°F. Line a large rimmed cookie sheet with foil and coat with nonstick spray.
  • In a large mixing bowl, toss the eggplant, garlic, onions, zucchini, and bell pepper with the olive oil until the vegetables are coated with the oil. Sprinkle with salt and pepper. Spread the vegetables in an even layer on the prepared pan.
  • Place the pan of vegetables on the rack beneath the meat (if you are cooking a meat dish at the same time) or in the center of the oven and roast for 15 to 20 minutes, until tender and aromatic. Put the vegetables in a serving dish and add the tomatoes, basil, and parsley. Serve hot or at room temperature.

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From deliciousmagazine.co.uk


ROASTED RATATOUILLE — COOKS WITHOUT BORDERS
Place the pepper halves in a paper bag so the skins loosen as they cool. Heat the remaining 2 tablespoons of olive oil in a large skillet or sauté pan, or a shallow, wide braiser over medium heat. Add the onions and the thyme, lower heat to medium-low and cook until the onions are soft and translucent, about 6 minutes.
From cookswithoutborders.com


RATATOUILLE RECIPE | COOKING LIGHT
1. Select SAUTÉ setting on a programmable pressure multicooker. Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add onion and oil to cooker; cook, stirring often, until onion starts to soften, 3 to 4 minutes. Add garlic, thyme, and oregano; cook, stirring constantly, until fragrant, about 1 minute.
From cookinglight.com


TRADITIONAL RATATOUILLE RECIPE - FRENCHTODAY
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


ROASTED RATATOUILLE RECIPE | QUICK, EASY AIR FRYER METHOD!
2022-02-18 How To Make This Roasted Ratatouille Recipe. In a medium bowl, toss together the eggplant, pepper, tomatoes, garlic, oil, oregano, salt, pepper, and thyme. Place the vegetables in the air fryer basket. Set the air fryer to 400°F for 20 minutes or until the vegetables are tender and roasted.
From twosleevers.com


OVEN-ROASTED RATATOUILLE | TABLE FOR TWO
2022-04-28 Preheat the oven to 375ºF. Heat the oil in an ovenproof casserole dish, add the diced onion, peppers and garlic and cook until softened: 8-10 minutes. Add the crushed tomatoes, balsamic vinegar, chopped basil, thyme leaves and herbes de Provence. Add salt and pepper to taste. Simmer for 15-20 minutes.
From tablefortwoblog.com


OVEN ROASTED RATATOUILLE - BUDGET BYTES
2021-07-08 Preheat the oven to 400ºF. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds. Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
From budgetbytes.com


ROASTED RATATOUILLE STRATA | CANADIAN GOODNESS
In a large bowl, toss together zucchini, red and yellow peppers, eggplant, oil, oregano, basil, salt and pepper until vegetables are coated. Transfer to a baking sheet. Roast, stirring once, for 25 min or until vegetables are soft. Meanwhile, whisk together milk, cream and eggs. Cut each slice of bread diagonally in half.
From dairyfarmersofcanada.ca


ROASTED RATATOUILLE | CIAO ITALIA
Ingredients. 3 tablespoons extra virgin olive oil plus extra for drizzling ; 1 teaspoon coarse salt ; 4 twists of the peppermill ; 3 small zucchini, trimmed and cut into ¼ inch thick rounds ; 3 small Japanese eggplant, trimmed and cut into ¼ inch thick rounds ; 8 large cherry tomatoes, cut in half ; 1 medium onion, peeled, cut in half and slices into 1/4inch half …
From ciaoitalia.com


HOW TO MAKE RATATOUILLE | EASY RATATOUILLE RECIPE — THE MOM 100
7 hours ago Preheat the oven. Salt the eggplant (see recipe for specifics!) Place the onions on half of one of the sheet pans, drizzle over 2 tablespoons of the olive oil, and toss to coat. Spread out on half the sheet pan. Add the red and orange bell pepper to the other side of the sheet pan. Drizzle the peppers with two more tablespoons of the oil, toss ...
From themom100.com


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