The Best Ratatouille Recipes

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RATATOUILLE



Ratatouille image

Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.

Provided by Cookie and Kate

Categories     Stew

Time 1h

Number Of Ingredients 13

2 pounds ripe red tomatoes (6 medium or 4 large)
1 medium eggplant (1 pound), diced into 1/2-inch cubes
1 large red, orange, or yellow bell pepper (about 8 ounces), cut into 3/4-inch squares
1 medium-to-large zucchini (about 8 ounces), diced into 1/2-inch cubes
1 large yellow squash (about 8 ounces), diced into 1/2-inch cubes
5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
3/4 teaspoon fine sea salt, divided, more to taste
1 medium yellow onion, chopped
4 cloves garlic, pressed or minced
1/4 cup chopped fresh basil
1/4 teaspoon red pepper flakes, more or less to taste
1/4 teaspoon dried oregano
Freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
  • To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
  • On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with 1/4 teaspoon of the salt, and set aside.
  • On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
  • Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
  • Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
  • Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
  • Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
  • Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
  • Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add 1/4 teaspoon more) and black pepper.
  • Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille's flavor improves as it cools. It's even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.

Nutrition Facts : ServingSize 1 generous serving, Calories 290 calories, Sugar 16.8 g, Sodium 441.4 mg, Fat 18.7 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 30.7 g, Fiber 10.1 g, Protein 6 g, Cholesterol 0 mg

RATATOUILLE



Ratatouille image

Provided by Anne Burrell

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade

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 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

CLASSIC RATATOUILLE



Classic ratatouille image

This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper.

Provided by Jamie Oliver

Categories     Family one-pan recipes     Vegetables     French     Courgette     Tomato     Healthy meals

Time 1h15m

Yield 4

Number Of Ingredients 12

2 red onions
4 cloves of garlic
2 aubergines
3 courgettes
3 red or yellow peppers
6 ripe tomatoes
½ a bunch of fresh basil, (15g)
olive oil
a few sprigs of fresh thyme
1 x 400 g tin of quality plum tomatoes
1 tablespoon balsamic vinegar
½ a lemon

Steps:

  • Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
  • Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
  • To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
  • Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
  • Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
  • Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

Nutrition Facts : Calories 212 calories, Fat 8.5 g fat, SaturatedFat 1.3 g saturated fat, Protein 8.5 g protein, Carbohydrate 27.1 g carbohydrate, Sugar 23.4 g sugar, Sodium 0.2 g salt, Fiber 8.7 g fibre

RATATOUILLE



Ratatouille image

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

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

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

RATATOUILLE



Ratatouille image

In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, main course, side dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 12

4 garlic cloves
2 medium white onions
3 medium zucchini
2 medium eggplant
3 sweet red peppers, such as bell peppers, red cubanelle or any other sweet variety
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 cup olive oil, more as needed
2 large heirloom or beefsteak tomatoes
2 small bay leaves, ripped in half
1 1/2 teaspoons fine sea salt, more as needed
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees.
  • Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
  • Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
  • Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
  • In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
  • Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
  • Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
  • Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams

WORLD'S BEST RATATOUILLE



World's Best Ratatouille image

Classic ratatouille with a twist based on a Martha Stewart recipe, wonderfully adapted by Greta from Picnics in the Park. Roasting the veggies gives great depth of flavour which, like most stews, improves the next day. Freezes well too!

Provided by kldesilva

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

2 sweet bell peppers, roasted peeled and cut into thin strips (see below)
2 tablespoons olive oil
1/2 teaspoon salt and pepper
2 large eggplants, cut into 1 inch dice
4 medium zucchini, cut into 1 inch dice
2 medium yellow squash, cut into 1 inch dice
2 garlic cloves, minced
1 large yellow onion, cut in half and then sliced into half moon slices
2 (14 ounce) cans diced tomatoes (or stewed tomatoes)
3 tablespoons dried herbs (tarragon, basil, oregano or thyme or combo thereof) or 2 tablespoons fresh herbs

Steps:

  • To roast peppers, place them on a rimmed baking sheet and place in oven directly under broiler. Check often and as each side of the peppers get blackened, turn the pepper. Continue to do so until all sides are completely black.
  • Remove peppers from oven and place in a bowl. Cover bowl with plastic wrap. Set aside for at least 10 minutes while you roast the other vegetables.
  • Once the peppers are out, reset the oven to 400F.
  • Place eggplant and zucchini in a single layer on rimmed baking sheets. (You will fill more than one baking sheet. Be prepared to roast multiple batches.) Drizzle vegetables with olive oil and sprinkle with salt and pepper. Stir to coat with olive oil. Roast vegetables in oven for about 30 minutes or until vegetables are very soft, stirring occasionally.
  • Meanwhile, cover the bottom of a large, heavy bottomed pot with olive oil and heat on stovetop. Add onions and garlic and cook on medium-low until golden and onions are soft.
  • Back to the covered bowl of peppers! The skin should peel right off of the peppers now. Remove stem and seeds too, and slice into long thin strips. Add pepper strips and any juices into the pot with the onions.
  • Add roasted eggplants and squashes to the pot plus the 2 cans of tomatoes. Season to taste with fresh or dried herbs (tarragon is lovely!).
  • Stir and simmer on low for at least 30 minutes.
  • Season ratatouille with salt and pepper to taste.

Nutrition Facts : Calories 120.1, Fat 4.4, SaturatedFat 0.7, Sodium 21.3, Carbohydrate 19.6, Fiber 8.2, Sugar 11, Protein 4.5

BEST EVER RATATOUILLE



Best Ever Ratatouille image

From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.

Provided by kristenkrol

Categories     Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
1 lb zucchini, cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 cups onions, sliced
2 large red bell peppers, cut into 1-inch squares
3 garlic cloves, chopped
salt & fresh ground pepper, to taste
1 1/2 cups fresh tomatoes, chopped seeded peeled
2 -3 sprigs fresh thyme
1 bay leaf
1/4 cup fresh basil, chopped

Steps:

  • Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
  • Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
  • Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
  • Season with salt and pepper to taste.
  • Add: tomatoes, thyme and bay leaf.
  • Reduce heat to low, cover, and cook 5 minutes.
  • Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

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.

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From frenchieinthekitchen.com


ROASTED RATATOUILLE = THE BEST RATATOUILLE | ALEXANDRA'S KITCHEN
2017-09-01 As you chop, pile the vegetables into your largest roasting pan, seasoning each layer of vegetables with salt. Pour olive oil and vinegar over top. Crack pepper over top. If your pan looks like this, don’t worry! (And don’t stir either.) Transfer pan to …
From alexandracooks.com


EASY FRENCH RATATOUILLE | KITCHN
2022-05-03 Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl. Add 2 tablespoons of the oil to the pot.
From thekitchn.com


10 BEST ITALIAN RATATOUILLE RECIPES | YUMMLY
2022-07-08 The Best Italian Ratatouille Recipes on Yummly | Ratatouille Tart, Ratatouille Pizza, Ratatouille With Sausage And Tomato Cream Sauce. ... Italian Ratatouille Recipes 47,279 Recipes. Last updated Jul 08, 2022. This search takes into account your taste preferences. 47,279 suggested recipes . Ratatouille Tart KitchenAid. fresh thyme, red bell …
From yummly.com


CREAMY & SMOKY RATATOUILLE - THE BEST RATATOUILLE RECIPE! JUST …
FULL RECIPE HERE: https://tatyanaseverydayfood.com/recipe-items/creamy-smoky-ratatouille/This video is sponsored by Pompeian. A smoky and creamy version of ...
From youtube.com


RATATOUILLE PASTA - SPRINKLES AND SPROUTS
2022-07-14 Heat the extra virgin olive oil in a large pan over medium heat. Add the onion and the salt. Cook for 4-5 minutes until the onion is soft with a hint of golden on the edges. 3 tablespoons extra virgin olive oil. ½ teaspoon salt. Add the sliced garlic and stir for 30 seconds.
From sprinklesandsprouts.com


RATATOUILLE RECIPE - COOKING CLASSY
2019-07-27 Instructions. Heat 2 Tbsp olive oil in a 12-inch non-stick skillet over medium high heat. Add eggplant and saute until golden brown in spots, about 8 minutes, transfer to a large pot. Add 1 Tbsp oil to skillet, add onion and saute until just starting to brown, about 6 minutes, add bell pepper saute 2 minutes.
From cookingclassy.com


DISNEY RECIPE: EVER WANTED TO MAKE REMY’S RATATOUILLE? NOW …
2022-07-16 Then arrange the sliced vegetables in an alternating pattern in a single layer in an oven-safe dish. Next, drizzle the vegetables with olive oil and season with the herbs, salt, and pepper according to your taste. Bake in the oven at 350 degrees Fahrenheit for 30-35 minutes. 10 minutes before the end of the time, add your two cloves of pressed ...
From disneyfoodblog.com


BEST SUMMER RATATOUILLE RECIPE - RECIPES.NET
Known to be the best French stew, this ratatouille recipe shows the meticulous preparation of summer vegetables cooked in a pot of tomato sauce.
From recipes.net


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


ONE-POT RATATOUILLE IN 30 MINUTES! (QUICK & EASY) - MY PURE PLANTS
2022-06-20 Cooking ratatouille. Heat a stock pot or a Dutch oven to medium heat and add olive oil. Add chopped onion. Stir and cook for approx. 2 minutes. Add chopped garlic. Stir and cook for another minute. Add chopped tomatoes, bell peppers, salt, and black pepper. Now, cover it with a lid and bring it to a boil.
From mypureplants.com


MY BEST RATATOUILLE RECIPE - FRENCH SPICY FOOD
2021-04-28 Discover the recipe and the history of this delicacy with sweet Mediterranean flavors. As an authentic Mediterranean dish, today’s Ratatouille is a stew simmered with sunny vegetables and olive oil. Tomatoes, zucchini, eggplant, peppers, onions, and garlic make up the recipe. It takes its name from the Occitan word “ratatolha” designating ...
From mayefrenchcuisine.com


FRENCH RATATOUILLE RECIPE | CHEF DENNIS
2022-06-20 How to make Authentic French Ratatouille. Add olive oil to a large saute pan or dutch oven over medium-high heat. Let the oil get hot then add the peppers, onions, and garlic to the pan and saute for 2 minutes. Add the eggplant and season with salt and pepper and let the eggplant cook for 10 minutes, or until the eggplant is beginning to look ...
From askchefdennis.com


BEST LAZY RATATOUILLE RECIPES | EASTER | FOOD NETWORK CANADA
2013-10-15 Remove to a bowl, cover with plastic wrap, and let sit five minutes. The skin will now peel off easily. Peel and seed, then slice the flesh to julienne and put it in a large bowl. Turn the oven down to 450°F/230°C. Step 3. Put some oil on a baking sheet and toss the zucchini slices in it. “Grill” in the oven, turning once, about 10 minutes.
From foodnetwork.ca


PROVENCAL RATATOUILLE A TRADITIONAL RECIPE - PERFECTLY PROVENCE
Preparation of the tomatoes: Score the bottom of the tomatoes. Dip the tomatoes in boiling water for about 3-5 minutes for ease of peeling the skin. Wait until they cool to cut and seed them. You can fry the tomatoes with peppers or separately, still with olive oil and garlic. Stir occasionally.
From perfectlyprovence.co


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