Sunnys Easy Grilled Ratatouille Recipes

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SUNNY'S CHEAT SHEET WITH COD, EASY CILANTRO-LIME RICE AND NO-TROUBLE RATATOUILLE



Sunny's Cheat Sheet with Cod, Easy Cilantro-Lime Rice and No-Trouble Ratatouille image

Provided by Sunny Anderson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

3/4 cup marinara sauce
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 red onion, thinly sliced
Olive oil, for brushing
2 teaspoons Italian seasoning
Kosher salt and freshly ground black pepper
1/2 stick (4 tablespoons) salted butter, at room temperature
1 tablespoon Dijon mustard
1 teaspoon hot Hungarian paprika
1 teaspoon chili powder
1 large clove garlic, grated on a rasp
Four 4- to 6-ounce pieces cod
Kosher salt and freshly ground black pepper
Two 8-ounce bags microwavable white rice
1 tablespoon fresh cilantro, chopped
Zest of 1 lime plus lime wedges, for serving

Steps:

  • Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F.
  • Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes.
  • For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil.
  • Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes.
  • For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes.
  • Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.

RATATOUILLE ON GRILLED BREAD



Ratatouille on Grilled Bread image

Ratatouille can be eaten on its own or served with meat, fish or, in this case, with garlic bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 15m

Number Of Ingredients 4

4 slices white country bread
1 tablespoon olive oil
2 cups warmed Easy Ratatouille
2 tablespoons chopped fresh basil

Steps:

  • Heat broiler or grill. Brush bread slices with olive oil. Broil or grill until crisp and golden brown on both sides, about 3 minutes.
  • Divide ratatouille over bread; top with basil. Serve immediately.

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Florence Fabricant

Categories     side dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 medium-size eggplant (about 1 pound), sliced 1/2-inch thick
2 medium-size zucchini (about 6 ounces each), trimmed
Salt
1 large red bell pepper, cut in eighths lengthwise, seeds and ribs removed
1 large onion, sliced 1/2-inch thick
4 to 5 tablespoons fruity extra virgin olive oil
4 large cloves garlic, peeled and sliced
1 pound ripe plum tomatoes, peeled and chopped fine
Freshly ground black pepper
8 branches fresh thyme, leaves stripped off
3 tablespoons minced fresh basil
Grated zest of 1/2 lemon
2 tablespoons toasted pine nuts

Steps:

  • Spread eggplant slices on large plastic cutting board. Slice zucchini lengthwise 1/2-inch thick. Spread on cutting board. Dust vegetables with salt. Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes. Rinse and pat dry.
  • Meantime, light grill to very hot. (Vegetables can also be cooked under a broiler.) Place pepper pieces skin side down on grill and grill until skin blackens. Put in paper bag. Place onion slices on grill and sear on both sides. Remove and chop in 1/2-inch pieces.
  • Brush eggplant and zucchini with about 2 tablespoons oil. Grill until seared. Chop in 1/2-inch pieces. Skin pepper and chop in 1/2-inch pieces.
  • Heat 2 tablespoons oil in large skillet or sauté pan. Add garlic and sauté over medium heat until starting to color. Add onion and pepper, and sauté 5 minutes, stirring. Add eggplant and zucchini; sauté 5 minutes. Add tomatoes, thyme leaves, half the basil and lemon zest. Sauté 5 minutes, stirring. Season with salt and pepper.
  • Fold in pine nuts, remaining basil and additional oil, if desired. Serve, or cool to room temperature.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 8 grams

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Nancy Harmon Jenkins

Categories     dinner, side dish

Time 45m

Yield Six servings

Number Of Ingredients 12

3 small Japanese eggplants
2 large red sweet peppers
1 large yellow sweet pepper
4 canned anchovy fillets
3 cloves garlic
1 cup extra-virgin olive oil
2 medium red onions, peeled and quartered
1 zucchini, halved lengthwise
3 ripe, firm tomatoes, cut in half
Salt and freshly ground pepper to taste
2 tablespoons fresh basil, cut into thin strips
1 tablespoon capers

Steps:

  • At least an hour before cooking, light the charcoal fire.
  • Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
  • Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
  • Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
  • Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
  • Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
  • Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
  • Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
  • Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 31 grams, Carbohydrate 29 grams, Fat 37 grams, Fiber 12 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 1235 milligrams, Sugar 17 grams

SHEET PAN RATATOUILLE



Sheet Pan Ratatouille image

Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.

Provided by Fioa

Categories     World Cuisine Recipes     European     French

Time 57m

Yield 4

Number Of Ingredients 11

1 large eggplant, cut into 1/2-inch cubes
2 zucchinis, cut into 1/2-inch slices
2 heirloom tomatoes, cut in wedges
1 white onion, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 1/2-inch strips
4 cloves garlic
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
  • Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 23.6 g, Fat 7.6 g, Fiber 9.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 599.8 mg, Sugar 11.1 g

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