SPICY RATATOUILLE
Make and share this Spicy Ratatouille recipe from Food.com.
Provided by Cheri 911
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in large, heavy pot.
- Add garlic, spices, and onion, and salt lightly.
- Saute' over medium heat until onion egins to turn transparent.
- Add eggplant, wine, and tomato juice.
- Stir to mix well, then cover and simmer 10 - 15 minutes over low heat.
- Add squash and peppers.
- Cover and simmer 10 minutes.
- Add salt and pepper, tomatoes, and tomato paste.
- Mix well and stew until tender to taste.
- Just before serving, mix in fresh parsley.
- Serve over polenta or cous cous, topped with cheese if you like, and hot sauce.
Nutrition Facts : Calories 227.2, Fat 14.5, SaturatedFat 2, Sodium 1330.6, Carbohydrate 22.8, Fiber 8.4, Sugar 10.6, Protein 4.4
SPICY RATATOUILLE
This is a modified version of another ratatouille recipe that I found on Recipezaar. Recipe #25128 It incorporates a home-made pickled chilli sauce made by my partner's dad, but any chilli sauce will do. The dish should have a noticeable bite to it, but the chilli shouldn't be overpowering.
Provided by Flye8048
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Chop up the vegetables into, (bite-sized or slightly larger), pieces. The onion will add a nicer texture if you chop it into rings rather than dicing it.
- Heat up a large frying pan and add your olive oil, the chopped onion and the chopped garlic. Cook until slightly browned, but not cooked through.
- Add the carrots to the frying pan.
- Leave to simmer, covered, for about 5 minutes. You can add about half a glass of water to keep the vegetables from sticking and to steam them a bit.
- Add the capsicums, mushrooms and zucchini to the pan, as well as the tin of diced tomatoes and chilli sauce.
- Cover and simmer for about 15-20 minutes, or until all your vegetables are cooked. The sauce should reduce slightly. You can add some fresh tomatoes for added flavour here. They will cook quickly in the pot and shouldn't take more than 2 or 3 minutes.
- Add salt and pepper to taste and serve as a side dish with some plain steamed chicken or beef, or just by itself.
Nutrition Facts : Calories 174.6, Fat 5.7, SaturatedFat 0.8, Sodium 348.8, Carbohydrate 29, Fiber 7.9, Sugar 15.4, Protein 7.5
THE BEST RATATOUILLE
Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings as a main, 12 servings as a side
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.
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
SAUSAGE RATATOUILLE
You'll feel like Ratatouille's great chef Remy when you serve this veggie-packed dish party guests will rave about. Don't let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. -Janine Freeman, Blaine, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.
Nutrition Facts : Calories 337 calories, Fat 26g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 752mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.
RATATOUILLE
This terrific dish is loaded with succulent Mediterranean vegetables.
Provided by LYNETTE MARIE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g
BRASELTOUILLE - MEATATARIAN RATATOUILLE
Ratatouille a la Braselton, GA. I know some reviewers will cry 'False! This is nothing like ratatouille!' but pfft, because I took the premise of ratatouille, switched it up, and renamed it. Scoop it up on some crusty French bread and you'll be instantly transported to the thrilling town of Braselton.
Provided by Rock_lobster
Categories Side Dish Vegetables Squash Zucchini
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. Transfer drained sausage to a large bowl and set aside. Cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.
- Swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and Italian seasoning. Season with salt and black pepper. Bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.
- Stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. Reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. Spread the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 11.1 g, Cholesterol 60.5 mg, Fat 22.3 g, Fiber 3.7 g, Protein 17.5 g, SaturatedFat 9.1 g, Sodium 711.4 mg, Sugar 3.4 g
RATATOUILLE
Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day
Provided by Good Food team
Categories Lunch, Side dish, Supper, Vegetable
Time 50m
Number Of Ingredients 10
Steps:
- Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
- Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
- Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
- Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
- Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
- Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
- Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
- Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.
Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium
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.
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