Roasted Veggie Ratatouille France Recipes

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

Ingredients

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

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

Ingredients

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

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.

ROASTED RATATOUILLE

Roasted Ratatouille image

Provided by Beatrice Ojakangas

Categories Cookies Roast Stew Zucchini

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

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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