Summer Vegetable Ratatouille Recipes
SUMMER VEGETABLE RATATOUILLE
My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.
Provided by Rani
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
- In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
- Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
- Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
- Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
- Remove the bay leaf and adjust seasoning.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 15.9 g, Fat 14.1 g, Fiber 5.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 13.1 mg, Sugar 6.3 g
SUMMER BOUNTY RATATOUILLE
Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. -Phyllis Jacques, Venice, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well., In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally., Stir in fresh herbs. Serve over baguette cubes.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 6g fiber), Protein 7g protein.
GRILLED RATATOUILLE
This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat.
- Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
- When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.
More about "summer vegetable ratatouille recipes"
RATATOUILLE - ONCE UPON A CHEF
2019-05-27 Begin by heating 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, …
From onceuponachef.com
Category Vegetables & SidesCalories 153 per servingTotal Time 1 hr 15 mins
From onceuponachef.com
Category Vegetables & SidesCalories 153 per servingTotal Time 1 hr 15 mins
- Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
- Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
- Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
- Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.
RATATOUILLE RECIPE – FRENCH SUMMER VEGETABLE STEW
2018-09-17 Step-by-step instructions of the stewed version of ratatouille: STEP 1: Prepare all the vegetables: Dice the onion, chop the garlic very finely. Cut the eggplants, zucchini and …
From everyday-delicious.com
Cuisine FrenchTotal Time 1 hr 20 minsCategory Dinner, Main Course, Side DishCalories 260 per serving
From everyday-delicious.com
Cuisine FrenchTotal Time 1 hr 20 minsCategory Dinner, Main Course, Side DishCalories 260 per serving
- Prepare all the vegetables: Dice the onion, chop the garlic very finely. Cut the eggplants, zucchini and bell peppers into ½-inch / 1.5 cm cubes. Pour boiling water over the tomatoes, peel them and cut into ½/inch / 1.5 cm cubes.
- Prepare all the vegetables: Cut the eggplant into 3/4-inch / 2 cm thick half-slices, season well with salt and set aside for 30 minutes. After this time, pat dry with paper towels (salting the eggplant can be omitted, but it makes, in my opinion, frying and browning easier).
ENJOY FRESH SUMMER PRODUCE WITH THESE 15 VEGGIE RATATOUILLE …
5. Ratatouille: Classic Vegetable Stew in Zucchini Cups This Ratatouille: Classic Vegetable Stew in Zucchini Cups recipe is adorable. This recipe is fabulous to …
From onegreenplanet.org
Estimated Reading Time 4 mins
From onegreenplanet.org
Estimated Reading Time 4 mins
RATATOUILLE RECIPE OF ROASTED SUMMER VEGGIES - DIY NATURAL
2012-08-13 In a large mixing bowl, combine marinade and chopped vegetables together. Toss to coat all vegetables and allow to sit for 30-45 minutes. Spread marinated vegetables onto a large baking sheet or stone. Roast in a 400° oven for 30-45 minutes, stirring every 15 minutes, until vegetables are tender and look roasted.
From diynatural.com
From diynatural.com
RATATOUILLE | BETTER HOMES & GARDENS
Directions. Step 1. In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the ...
From bhg.com
From bhg.com
RATATOUILLE THE PERFECT DISH FOR ALL THOSE SUMMERTIME VEGGIES
2021-07-06 1. Place the eggplant in a colander. Generously season with salt and toss to coat. Place the colander in a bowl or in your sink and let stand …
From chicago.suntimes.com
From chicago.suntimes.com
SUMMER VEGETABLE RATATOUILLE - MELISSA'S FOODIES
2017-07-17 Summer Vegetable Ratatouille Yields: 4-6 servings. Ingredients. 3 large organic Roma tomatoes, sliced; 2 organic zucchini, sliced; 1 large eggplant or Chinese eggplant, sliced; 1 large yellow summer squash; 1 medium sweet onion, diced; 1 cup of organic kale, chopped; 1 can of crushed tomatoes; 2 cloves of garlic, minced; 3/4 cup of water; 1 ...
From melissasfoodies.com
From melissasfoodies.com
SUMMER RATATOUILLE RECIPE | HELLOFRESH
1. Preheat oven to 450 degrees. Bring a large pot of water to a boil with a large pinch of salt. Dice the zucchini, yellow squash, and eggplant into ½-inch cubes. Core, seed, and remove the white ribs from the bell pepper, then cut into ½-inch cubes. Mince the shallot. Core, seed, and dice the tomato. Strip the thyme leaves off the sprig and ...
From hellofresh.com
From hellofresh.com
BAKED SUMMER VEGETABLE MEDLEY (EASY RATATOUILLE)
Instructions. Preheat the oven to 350 F. Optional Step: Slice the eggplant into coins, discard the ends, and place the coins in a colander or on a clean towel. Sprinkle both sides with salt and let them sweat for 30 minutes. This step draws out extra moisture and …
From cheapskatecook.com
From cheapskatecook.com
SUMMER POTATO VEGETABLE RATATOUILLE - POTATOES USA
Gather all ingredients and equipment needed. Slice potatoes in 1/8-inch circles and all other vegetables in thin round circles ¼ inch and place in a large bowl. Drizzle olive oil, add minced garlic, thyme, oregano, rosemary, salt, and black pepper and gently tossed until vegetables are coated. In a round or square baking pan, ladle marinara ...
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BEST RATATOUILLE RECIPE 2022 ️ - JOJO RECIPES
Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Add the chopped tomatoes to the pot with cooked vegetables and cook the mixture, stirring occasionally, for 5 to 7 minutes. Cook until vegetables are very tender and lightly browned at …
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From jojorecipes.com
SUMMER VEGETABLE RATATOUILLE (GLUTEN-FREE) - CELIAC.COM
1 hour ago Directions. Heat 1½ tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1½ tablespoon of olive oil and sauté the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
From celiac.com
From celiac.com
SUMMER RATATOUILLE RECIPE - FRESH SUMMER VEGETABLES
I love making summer ratatouille and it is a hit at summer get-togethers. This summer ratatouille is a perfect accompaniment to any dinner. Summer Ratatouille Recipe Ingredients. 2 Yellow Squash. 2 Zucchini. 3-4 Tomatoes (depending on their size) 2 Sweet Potatoes. 1 Yellow Onion. 2 Garlic Cloves. ¼ Cup Wegman’s Basting Oil (or Olive Oil)
From uprightandcaffeinated.com
From uprightandcaffeinated.com
THE EASIEST SUMMER VEGETABLE RATATOUILLE RECIPE
Step 2. Slice the squash as thinly and as evenly as you can. Cut the pepper in thin strips, and the onion in thin rings, separating the rings. Set the eggplant aside to be cut when ready to prepare. If you cut the eggplant with the other veggies, it'll soften and brown. PIN IT.
From spoonuniversity.com
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30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD
2022-06-07 Lovely. 5. Mexican Corn Salad. Mexican corn salad, or esquites, is similar to elote, but it’s off the cob, not on. It’s just as delicious, but a lot easier to eat. The corn kernels are sauteed in butter and garlic, coated in a rich and creamy lime …
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RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
2021-04-28 Add tomato, thyme, olives, remaining salt and all the pepper, and mix. Once the mixture is hot, reduce heat to a low simmer. Braise: Cook for 20 – 25 minutes with the pot lid off, stirring every now and then, until all the vegetables are …
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FRESHLY STEWED SUMMER VEGETABLES - THE PAPRIKA MONKEY
2021-02-05 Ratatouilles – freshly stewed summer vegetables. Jump to Recipe - Print Recipe. This is a classic french summer vegetable dish when zucchini and eggplant are abundant and available at every farmers market. But I have to admit it is the midst of winter, covid winter and I am craving something that reminds me of the hot summer days. Making this dish and smelling …
From thepaprikamonkey.com
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SUMMER VEGETABLES MAKE A TASTY RATATOUILLE - ROOTED IN FOODS
2019-08-21 Preheat the oven to 400°F. Heat the oil in a cast-iron skillet over medium heat then add the onions. Cook the onions until they just begin to soften. Stir in the tomatoes, garlic, herbs de Provence, half of the salt, and pepper and cook until heated through. Spread the tomato mixture evenly over the bottom of the skillet.
From rootedinfoods.com
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RATATOUILLE – RUSTIC FRENCH VEGETABLE STEW - FOOD GYPSY
2015-09-27 Packed with fresh, late summer vegetables Ratatouille takes advantage of a bountiful garden in a classic Provencal stew, a staple of French country cooking. Roma tomatoes, zucchini, eggplant, peppers, onions, garlic, parsley, thyme, bay and olive oil – the ingredient list is pure simplicity. Ratatouille was and iconic peasant dish long before ...
From foodgypsy.ca
From foodgypsy.ca
SUMMER'S END RATATOUILLE RECIPE | REAL SIMPLE
Step 2. Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers. Step 3. Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes. Step 4.
From realsimple.com
From realsimple.com
ROASTED SUMMER VEGETABLE RATATOUILLE RECIPE | VERO GUSTO
Summer Vegetable Ratatouille. Preheat oven to 425 °F. Mix 3 tbsp of olive oil with sweet potato, potato, peppers, cauliflower, zucchini, squash, carrot, celery, vinegar, salt and pepper. Roast for 10-12 minutes or until medium soft. Meanwhile in a skillet over medium heat, sauté garlic and onion until translucent, about 2-3 minutes. Add ...
From verogustosauce.com
From verogustosauce.com
EASY RATATOUILLE RECIPE (ONE-POT)| THE MEDITERRANEAN DISH
2020-08-24 Stir in black pepper, paprika, and rosemary. Season with kosher salt. Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so. Remove the ratatouille from the heat.
From themediterraneandish.com
From themediterraneandish.com
SUMMER VEGETABLE AND HERB RATATOUILLE | HEINEN'S GROCERY STORE
Preheat the oven for 375˚F (190˚C). Slice the eggplants, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch rounds, then set aside. Make the sauce: Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Sauté onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the ...
From heinens.com
From heinens.com
SUMMER VEGETABLE RATATOUILLE | SHELBURNE FARMS
Place a heavy bottom, wide pan over medium high heat. Once the pan is hot, add ½ cup olive oil. Begin by adding the onion, garlic, and a pinch of salt. Once translucent, add the thyme and rosemary. Next, add the eggplant and stir to incorporate. Allow to cook for another 2-3 minutes (the eggplant will begin to absorb the excess oil in the pan).
From shelburnefarms.org
From shelburnefarms.org
EASY RATATOUILLE - LOVING IT VEGAN
2020-09-02 Add crushed garlic and sauté until lightly browned. Add the chopped eggplant, sliced zucchini, chopped bell peppers, cherry tomatoes, dried oregano, red pepper flakes, sea salt and ground black pepper and toss everything together. Cover the pot and simmer at medium heat for around 35 minutes until the veggies are soft and cooked.
From lovingitvegan.com
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SUMMER VEGETABLE RATATOUILLE | SILVIA BALDINI
2019-06-10 A Ratatouille is a beautiful summer excuse to transform humble ingredients like onions, garlic and herbs in to a glorious and delicious dish. This recipe is very healthy but packed with big flavors. I use zucchini but you could add eggplant, peppers and thin slices of potatoes for a more powerful version.
From silviabaldini.com
From silviabaldini.com
RATATOUILLE - A TRADITIONAL RECIPE - STACY LYN HARRIS
Gently stir. Cover the pan and simmer over low heat for 40 minutes, or until reduced and sticky. Adjust the seasonings. Grate the zest of 1/2 lemon and squeeze the juice over the ratatouille along with the remaining 2 tablespoons of olive oil. Serve over rice, noodles, or as a …
From stacylynharris.com
From stacylynharris.com
ALL ABOUT RATATOUILLE, HISTORY, ORIGIN, AND VARIANTS
2022-06-17 The homemade ratatouille is a recipe of Provençal origin in particular, from Provence and the former County of Nice. Its creation dates from 1,778. The word ratatouille means motley stew. Rata refers to a mixture of beans and potatoes but also various vegetables, fatty meat and bread. This recipe like the other recipes of Provence gives pride ...
From tastymediterranean.com
From tastymediterranean.com
EASY FRENCH RATATOUILLE - SUMMER STEW PROVENCAL RECIPE
2 quick method. Pour olive oil in a large pan. Fry onion and garlic for a few minutes. Then add bell pepper, fry for 5-10 more minutes, stirring occasionally. Season with herbes de Provence, salt and pepper. Then add zucchini, fry again for 5-10 minutes, stirring occasionally. Add more olive oil if …
From myparisiankitchen.com
From myparisiankitchen.com
SLOW FOOD SUMMER STYLE, RATATOUILLE {RECIPE}
2018-08-22 Place a colander in the sink. Put the eggplant cubes in the colander and toss with 1 teaspoon salt. Let rest for about 20 minutes. Heat 2 tablespoons of the olive oil in a heavy-bottomed pot. Pat the eggplant dry and add it to the pan. Cook over medium heat, stirring frequently, until golden.
From pinotmom.com
From pinotmom.com
SUMMER VEGETABLE RATATOUILLE WITH PESTO SHRIMP USING NONNA'S …
Sautéing the mixture around for 5-7 minutes will help blend the flavors of the vegetables together. Now add the white wine and bring to a slight boil. Add the Caffe Nonna Marinara Sauce and reduce the heat to a simmer for approximately 5-7 more minutes. Do not allow the sauce to reduce completely.
From nonnasgourmetfoods.com
From nonnasgourmetfoods.com
EASY SUMMER VEGETABLE RATATOUILLE, QUICK AND EASY RECIPE!
Hello All! trying something new with vertical videos, youtube has suggested so here it goes hopefully you like it. very easy recipe feel free to add or subtr...
From youtube.com
From youtube.com
SUMMER VEGETABLE RATATOUILLE SOUP RECIPE - LIFEMADEDELICIOUS.CA
2011-09-08 6 mini pattypan squash, cut into quarters, or 1 yellow summer squash, sliced ; 4 medium tomatoes, chopped (3 cups) 1 orange bell pepper, cut into bite-size strips
From lifemadedelicious.ca
From lifemadedelicious.ca
RATATOUILLE WITH FRESH SUMMER VEGETABLES - VEGAN AMERICAN …
RATATOUILLE WITH FRESH SUMMER VEGETABLES. Serves 4. Ingredients: 1/3 cup olive oil. 2 onions, chopped. 2 garlic cloves, finely chopped. 1 eggplant, chopped. 1 large zucchini (or 2 small ones), chopped. 2 summer yellow squashes, chopped. 1 red bell pepper, seeded and chopped. 1 yellow bell pepper, seeded and chopped. 3 large tomatoes, seeded and ...
From veganamericanprincess.com
From veganamericanprincess.com
SUMMER RATATOUILLE - KARISTA BENNETT
2017-07-08 9 or 10 - inch baking dish, either round, oval, square or rectangular. Instructions. Pre-heat the oven to 350F. In a skillet over medium heat, add the olive oil. When the oil is hot, but not smoking, add the onion and sauté until soft and …
From karistabennett.com
From karistabennett.com
RATATOUILLE RECIPE EXCERPT: A SIMPLE VEGAN STEW | BEST HEALTH
2022-06-14 Preheat the oven to 375°F (190°C). Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the red onion, garlic, and ¾ teaspoon of the salt. Cook, stirring often, until the onion has softened, about 10 minutes. Add the bell pepper and cook, stirring occasionally, until softened, about 7 minutes.
From besthealthmag.ca
From besthealthmag.ca
SUMMER-VEGETABLE RATATOUILLE - VICTORIA MAGAZINE
2016-07-01 In a 4-quart Dutch oven, heat remaining 3 tablespoons olive oil over medium heat. Add onion, yellow bell pepper, red bell pepper, and green bell pepper, and cook, stirring often, until tender, about 10 minutes. Add eggplants, and cook, stirring occasionally, until tender, about 8 to 10 minutes. Add yellow squash, zucchini, tomatoes, coarse salt ...
From victoriamag.com
From victoriamag.com
SUMMER VEGETABLE RATATOUILLE | WHITE PLATE BLANK SLATE
2017-08-30 Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion, peppers and garlic and cook for 5 minutes. Stir in the tomato paste and cook for 3 more minutes.
From whiteplateblankslate.com
From whiteplateblankslate.com
WHAT IS RATATOUILLE? | COOKING SCHOOL | FOOD NETWORK
2021-10-06 Ratatouille is Provencal dish that is a traditional vegetable stew made with summer vegetables: tomatoes, zucchini, peppers and eggplant.
From foodnetwork.com
From foodnetwork.com
SUMMER VEGGIE RATATOUILLE - SOPHISTICATED WOMAN MAGAZINE
2021-06-30 Summer Veggie Ratatouille Recipe. Enjoy this summer veggie ratatouille recipe that’s as healthy and as beautiful as it is tasty. VEGGIES 2 eggplants 6 Roma tomatoes 2 yellow squashes 2 zucchinis. SAUCE 2 tablespoons olive oil 1 onion, diced 4 cloves of garlic, minced 1 red bell pepper, diced 1 yellow bell pepper, diced Salt & pepper to taste 28-ounce can of …
From sophisticatedwoman.com
From sophisticatedwoman.com
WWW.TASTEMADE.COM
VEGAN GRILLED RATATOUILLE WITH SUMMER VEGETABLES
Add garlic and saute until fragrant, about 30 seconds to 1 minute. Add mushrooms and cook for another 5 minutes, until slightly soft. Add tomatoes, rosemary, thyme, oregano, remaining 1/4 tsp of salt, and a little fresh pepper. Stir and turn down heat to low and cook for 5 …
From sarahgoldrd.com
From sarahgoldrd.com
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