Summery Ratatouille Recipes

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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

SUMMER BOUNTY RATATOUILLE



Summer Bounty Ratatouille image

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

1 large eggplant, peeled and cut into 1-inch cubes
1-1/2 teaspoons kosher salt, divided
3 tablespoons olive oil
2 medium sweet red peppers, cut into 1/2-inch strips
2 medium onions, peeled and chopped
4 garlic cloves, minced
1/4 cup tomato paste
1 tablespoon herbes de Provence
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 cups water
4 medium zucchini, quartered lengthwise and sliced 1/2-inch thick
1/4 cup chopped fresh basil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh parsley
2 French bread baguettes (10-1/2 ounces each), cubed and toasted

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.

SUMMER VEGETABLE RATATOUILLE



Summer Vegetable Ratatouille image

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

2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
½ cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

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

GRILLED RATATOUILLE



Grilled Ratatouille image

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

3 large beefsteak tomatoes, halved crosswise
2 medium zucchini
1 large eggplant
1 small red onion, halved lengthwise (through the root end)
1/2 cup extra-virgin olive oil
1/4 cup fresh basil leaves, roughly torn
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons fresh thyme leaves, finely chopped
1 clove garlic, finely chopped
Kosher salt

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.

SUNNY'S EASY GRILLED RATATOUILLE



Sunny's Easy Grilled Ratatouille image

Provided by Sunny Anderson

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 pint cherry tomatoes, halved
1 cup frozen pearl onions
4 cloves garlic, grated on a rasp or finely minced
2 zucchini, seeded and chopped
2 yellow bell peppers, seeded and chopped
1 eggplant, seeded and chopped
2 tablespoons Italian Seasoning
2 teaspoons hot Hungarian paprika
Kosher salt
Olive oil, for drizzling
Zest of 1 lemon, plus lemon wedges, for spritzing
Freshly ground black pepper
Chopped fresh parsley, for sprinkling

Steps:

  • Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)
  • Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.
  • Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.
  • Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.

DISNEY'S RATATOUILLE



Disney's Ratatouille image

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.

Provided by Juli Warfel Bitler

Categories     Side Dish     Vegetables     Eggplant

Time 1h30m

Yield 4

Number Of Ingredients 14

1 (6 ounce) can tomato paste
½ onion, chopped
¼ cup minced garlic
1 tablespoon olive oil
¾ cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
  • Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
  • Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 25 g, Cholesterol 13.1 mg, Fat 19.1 g, Fiber 7.4 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 353 mg, Sugar 10.9 g

SUMMER RATATOUILLE WITH FARRO



Summer Ratatouille With Farro image

Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 21

1 1/2 pounds eggplant, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil
Salt
3/4 pound (2 medium) onions, thinly sliced
3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
4 to 6 large garlic cloves, thinly sliced
1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
1 pound tomatoes, peeled, seeded and coarsely chopped
1 bay leaf
1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground pepper
2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice
Salt to taste
1 very small garlic clove, pureéd
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
3 to 4 cups cooked farro or spelt
2 to 4 tablespoons slivered or chopped fresh basil, to taste
6 eggs, poached
2 ounces crumbled feta or freshly grated Parmesan

Steps:

  • Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.
  • Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.
  • Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.
  • Whisk together ingredients for the vinaigrette.
  • To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (1/2 cup to 3/4 cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 20 grams, Carbohydrate 55 grams, Fat 28 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 1393 milligrams, Sugar 14 grams, TransFat 0 grams

THE BEST RATATOUILLE RECIPE BY TASTY



The Best Ratatouille Recipe by Tasty image

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

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
5 zucchinis, peeled and sliced
1 green bell pepper, desseded and chopped
1 red bell pepper, desseded and chopped
1 can tomato sauce
Herbe de provence, to taste
salt and pepper, to taste

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.

RATATOUILLE



Ratatouille image

This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h15m

Yield Makes 3 quarts

Number Of Ingredients 11

1 can (28 ounces) whole peeled tomatoes
6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions (1 pound total), diced large
1 head garlic, cloves smashed and peeled
2 bell peppers (any color), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar

Steps:

  • Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
  • Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
  • Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g

HERB & GARLIC PORK WITH SUMMER RATATOUILLE



Herb & garlic pork with summer ratatouille image

Pack in the vegetables with a fragrant herb and garlic pork dish that is not only low-fat and low-calorie but also provides five of your five-a-day

Provided by Good Food team

Categories     Dinner

Time 40m

Yield 4 (or 2 with leftovers for other meals)

Number Of Ingredients 15

2 tsp rapeseed oil
2 red onions , halved and sliced
2 peppers (any colour), diced
1 large aubergine , diced
2 large courgettes , halved and sliced
2 garlic cloves , chopped
400g can chopped tomatoes
2 tsp vegetable bouillon
1 thyme spig
handful basil , stalks chopped, leaves torn and kept separate
475g pork tenderloin, fat trimmed off, cut into 2 equal pieces
2 garlic cloves , crushed
1 tbsp thyme leaves , plus a few sprigs to decorate
1 tsp rapeseed oil
brown rice or new potatoes, to serve

Steps:

  • Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.
  • Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.
  • If you're making this as part of the Healthy Diet Plan, set aside half of the pork to use in the curried pork bulghar salad later in the week and store in the fridge once cooled. Chill the half of the ratatouille and use it to make the ratatouille pasta salad with rocket for another day. If you are serving four you can skip this step.
  • To serve, slice the pork and serve with the ratatouille, some brown rice or new potatoes and some extra thyme.

Nutrition Facts : Calories 337 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium

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From fromachefskitchen.com


SUMMER RATATOUILLE | EMERILS.COM
Heat the oil in a large skillet over medium-high heat. Add the remaining ingredients, and stir-fry, stirring constantly, for 5 to 6 minutes, or until crisp-tender. Serve warm as a side dish, or toss with cooked pasta of your choice.
From emerils.com


EASY OVEN-BAKED RATATOUILLE FRANCOISE'S KITCHEN
2021-07-23 Preheat oven to 425°F. Cut all the vegetables (eggplant, zucchini, bell pepper, tomatoes, onions) so that they are approximately the same size and can cook evenly. Transfer them on a large rimmed baking tray. Add the garlic and herbs (thyme, bay leaves, and rosemary (optional). Sprinkle enough salt, pepper, and olive oil to enrobe them.
From francoisekitchen.com


THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
2019-09-23 Just make the sauce, layer, and bake! Make the ratatouille sauce. Blend together diced tomatoes, olive oil, balsamic vinegar, Herbs de Provence, garlic, basil, and salt. Spread the sauce into a baking dish. I used a 1.5 quart oval dish, but a rectangular or round one will work as well. Cut the veggies.
From wholesomeyum.com


RATATOUILLE STIR-FRY RECIPE (WITH EGGPLANT, ZUCCHINI, AND BELL
2021-08-23 Add the eggplant, season with 1/4 teaspoon of the kosher salt, and toss to coat in the oil. Spread out into an even layer and cook, stirring occasionally with a metal spatula, until crisp-tender and browned in spots, 2 to 4 minutes. Transfer to a medium bowl. Repeat cooking the summer squash in 1 tablespoon of the olive oil and 1/4 teaspoon of ...
From thekitchn.com


FRENCH RATATOUILLE RECIPE | EATINGWELL
Step 1. Preheat oven to 425 degrees F. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion, bell pepper and 1/4 teaspoon salt. Cook, stirring frequently, until the pepper is soft and the onion is beginning to brown, about …
From eatingwell.com


SUMMER VEG RATATOUILLE PARCELS | VEGETARIAN RECIPES | SBS FOOD
1. Preheat a barbecue hotplate (griddle) and grill to medium and lightly grease with oil. 2. In two separate bowls, toss the onion and garlic, and the eggplant, zucchini and capsicum in the olive ...
From sbs.com.au


EASY RATATOUILLE (VERSATILE, 1 POT!) - MINIMALIST BAKER RECIPES
How to Make Ratatouille. This ratatouille begins with cooking cubed eggplant in a pot with olive oil and a pinch of salt and pepper to allow it to release moisture and soak up flavor. We then set the eggplant aside to give the zucchini, bell pepper, onion, and garlic a chance to cook without being overcrowded in the pan.
From minimalistbaker.com


EASY LAYERED RATATOUILLE {SIMPLE & ELEGANT DISH ... - SPEND WITH …
2020-05-31 Preheat oven to 375°F. Cook onion, garlic, and bell pepper in 2 tablespoons olive oil over medium heat, 4-5 minutes or until tender. Add crushed tomatoes and seasonings and simmer 15 minutes or until thickened. Taste and season with salt and pepper. Meanwhile, cut vegetables to 1/8" thickness. Pour sauce into a 2 qt baking dish.
From spendwithpennies.com


CLASSIC SUMMERTIME RATATOUILLE IS A SIMPLE - CLEAN FOOD CRUSH
2017-08-04 Instructions. Preheat oven to 400° f. Pour tomato puree, minced garlic and dried herbs into a baking dish. Using a mandolin or a sharp knife, thinly slice all the vegetables equally. Make stacks of the slices alternating the veggies. Place them into the prepared baking dish in a spiral, from the outer edge to the inside.
From cleanfoodcrush.com


JAPANESE RATATOUILLE RECIPE | FRESH TASTES BLOG | PBS FOOD
2014-08-05 Preheat the oven to 450 degrees F. Toss the eggplant with the olive oil until well saturated. Add the cherry tomatoes, kabocha, bell peppers, and …
From pbs.org


SUMMERY RATATOUILLE | RECIPE | TOMATO DISHES, RECIPES, SOUTHERN …
Summery Ratatouille. 32 ratings · 1.5 hours · Serves 8. Allrecipes. 1M followers . Mac N Cheese Recipe Southern ... This Cabbage and Noodles with Ham recipe from Incredible Recipes from Heaven is a simple and yummy dish. It’s a traditional Polish dish with tender egg noodles, cabbage, and cubed ham or bacon! COOKTORIA {Tania Sheff} QUICK DINNER IDEAS. …
From pinterest.com


35+ FUN & TASTY VEGETARIAN RECIPES FOR SUMMER - OH MY VEGGIES
2022-06-07 Summer veggie ratatouille crepes are a terrific light, filling summer dish. The crepes have a perfect texture. The goat cheese adds a great earthy taste and is sprinkled on top of the garlic, tangy tomatoes, onions, zucchini, crisp bell peppers, and more. Our ratatouille crepes make for a gourmet summer dish.
From ohmyveggies.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


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