RATATOUILLE RECIPE BY TASTY
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
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
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
RATATOUILLE PROVENCALE
In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.
Provided by stella
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
- Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 35.2 g, Fat 19.9 g, Fiber 14.5 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 143.9 mg, Sugar 16.9 g
SOUTHERN ITALIAN RATATOUILLE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot. Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute. Continue to saute for another 1 to 2 minutes. Season mushrooms with salt and pepper and pour onto cookie sheet to cool. Set used pan aside.
- In a separate, clean skillet, heat 1 tablespoon oil over medium heat. Add minced garlic. Cook until golden brown, about 1 to 2 minutes. Add onion and cook until softened, about 5 minutes. In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat. Add yellow squash. Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms.
- Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme. When heated thoroughly, add peppers to waiting mushrooms and yellow squash. Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes. Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables.
- In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes. In the other, bring the tomatoes to a simmer. Season the leeks with salt and pepper, to taste, and add spinach. When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet. Add basil to the tomatoes, then add tomatoes to cookie sheet. Stir gently, and top with Parmesan and serve.
SOUTHWESTERN RATATOUILLE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a 10-inch skillet cook onion in oil over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add zucchini, corn, and bell pepper and cook, stirring, 1 minute. Cook vegetables, covered, stirring occasionally, 2 minutes, or until softened.
- Add jalapeño, cumin, tomato, and salt and pepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes. Stir in coriander.
SOUTHWEST CHICKEN PIZZA WITH RATATOUILLE SALSA
This is a recipe that I picked up from somewhere, but I can't remember the place. I think it was in a magazine that was featuring Southern recipes.
Provided by VickyJ
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- Heat oven to 400. Heat oil in 10" skillet over med-hi heat. Cook chicken, onion, bell pepper, chili powder, and salt in oil about 8 min, stirring occasionally, until chicken is no longer pink (this could be done on the grill too.just marinate chicen pieces for a couple hours and grill for about 15-20 min).
- Sprinkle tomato over pizza crust. Top with chicken mixture. Place on ungreased cookie sheet or pizza pan. Bake 12-15 min or until hot. Top with warmed salsa and shredded pepperjack cheese; put back in oven for a few min until cheese is melted. Serve with guacamole, and sour cream.
- Directions for salsa:.
- Cut eggplant, zucchini, and squash lengthwise into 1/2" slices. Combine 2 tbsp worcest. sauce and 2 tbsp oil in small bowl, mix well. Brush vegies with oil mixture. Place vegies on grid. Grill over hot coals about 5 min or until vegies are tender, turning often.
- Cut vegies into chunks. Place in large bowl with tomatoes and olives. Combine dressing over vegies; toss well to coat evenly. Serve with above recipe. or chill and have it along side other grilled meats.
Nutrition Facts : Calories 646.8, Fat 47.6, SaturatedFat 9.7, Cholesterol 78.5, Sodium 1161, Carbohydrate 28.2, Fiber 9.1, Sugar 12.2, Protein 32
THE BEST RATATOUILLE RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, zucchinis, green bell pepper, red bell pepper, tomato sauce, Herbe de provence, salt and pepper
Provided by Camilla Meritan
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large, heavy-bottomed pot on medium high. Add onions and garlic to the pot and saute until translucent.
- Add peppers to onions, reduce heat to medium-low with lid on, and cook for 20 minutes (stirring occasionally).
- Add zucchini and keep cooking with lid on for an additional 20-30 minutes until vegetables are softened.
- Add seasonings and tomato sauce and cook for an additional 10-15 minutes on low heat.
- Serve warm.
VIETNAMESE RATATOUILLE
Something my mom came up with for my vegetarian diet. Filling, simple, and delicious.
Provided by leithu
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Heat oil and garlic in a medium, nonstick pan over medium heat. Cook until garlic browns, 1 to 2 minutes. Stir in tomato, cucumber, and onion powder. Cook until tomato releases its juices, about 2 minutes, and add water spinach.
- Cook and stir until most of the spinach has wilted, about 2 minutes. Stir in soy sauce. Continue to mix and stir until all vegetables are cooked, 1 to 2 minutes more. Transfer to a plate and garnish with black pepper.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 20.3 g, Fat 7.3 g, Fiber 2.6 g, Protein 10.1 g, SaturatedFat 1.1 g, Sodium 6281.8 mg, Sugar 6.2 g
SOUTHERN ITALIAN RATATOUILLE
This was adopted from the Recipezaar account. After having made this recipe I have made several changes to better suit my tastes.
Provided by Sarah
Categories Stew
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes.
- Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours.
- Stir though spinach one handful at a time until wilted.
- Add olives, and leave to heat through 20 minutes.
- Serve!
Nutrition Facts : Calories 137.6, Fat 10.2, SaturatedFat 1.4, Sodium 180.3, Carbohydrate 11.3, Fiber 3.7, Sugar 5.3, Protein 3.1
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