THE BEST EASY BAKED RATATOUILLE RECIPE
Learn how to make ratatouille - the best ratatouille recipe is EASY! This healthy baked ratatouille dish is packed with veggies (just 10 ingredients!).
Provided by Maya Krampf
Categories Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
- Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart (1.5 liters) in size.
- Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You'll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.
- Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.
Nutrition Facts : Calories 78 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, Sodium 152 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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.
ROASTED RATATOUILLE
Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
- Sprinkle with rosemary, thyme, salt and pepper.
- Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
- Toss with basil, olive oil and vinegar.
- Taste and adjust seasonings if necessary.
Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4
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
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
BAKED RATATOUILLE
Make and share this Baked Ratatouille recipe from Food.com.
Provided by SusieQusie
Categories European
Time 1h20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
- Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes.
- Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
- Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
- Mix in vinegar; season to taste with salt and pepper.
- Spread in 9-inch pie dish.
- Sprinkle with cheese, if desired.
- Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 242.9, Fat 14.5, SaturatedFat 2.1, Sodium 25.4, Carbohydrate 28.1, Fiber 11.1, Sugar 12.9, Protein 5.7
ROASTED VEGGIE RATATOUILLE (FRANCE)
Steps:
- Preheat the oven to 375 degrees F.
- Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
- Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
- Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!
BAKED VEGETABLE RATATOUILLE
This is a great side to a nice steak, very colourful, flavoursome & simple to make too! You could add eggplant to this also but I don't like so it's not included in my recipe.
Provided by Mandy
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all vegetables in an ovenproof dish.
- Drizzle with olive oil and sprinkle with garlic powder & Italian Herbs, mix well to coat vegetables.
- Bake at 170.c for approx 1 hour until vegetables are tender, check after 1/2 hour and stir to ensure even browning.
- If your vegetables are particularly juicy you may need to drain a bit of liquid off half way through cooking.
Nutrition Facts : Calories 92.9, Fat 3.9, SaturatedFat 0.6, Sodium 11.7, Carbohydrate 13.8, Fiber 3.5, Sugar 6.3, Protein 2.6
BAKED RATATOUILLE
A yummy version of Ratatouille, minus the eggplant. BLECH!! Layered and baked in a casserole dish. Easy to cook, a little prep intensive, but well worth the effort! Delicious on a cold Sunday night!:)
Provided by kittykat 2
Categories One Dish Meal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Slice potatoes, zucchini and bell pepper 1/4 inch thick.
- Slice carrots, tomato and rutabaga 1/8 inch thick.
- Slice onion as thin as you can, maintaining shape.
- If you are using beef, cut into strips about 1-1 1/2 inch wide, about 2 inches long, and no thicker than 1/4 inch.
- The layering will go in two parts, so only use half the veggies at a time.
- Layer potato, carrot, onion, bell pepper.
- Then the rutabaga, pepper the rutabaga with about 1 tsp of the pepper.
- Then layer the zucchini, mushrooms, beef and tomato.
- Gently salt the tomato with 1/2 tsp salt.
- Repeat steps 6 to 9.
- In a separate medium saucepan gently heat the tomato sauce, water, bouillon, bay leaf, basil, onion powder, 1 tbsp pepper and garlic until it begins to boil.
- Turn it off and remove the bay leaf, don't burn your fingers!
- Gently pour over the veggies, distributing evenly.
- Cover and bake 1 hour 15 minutes at 350 degrees F.
- After 45 minutes lift lid and gently push down with back of spoon. Replace lid and continue baking.
- To test for done-ness insert butter knife in center, you should meet very little resistance. If you feel it is not done, bake another 15 minutes.
- Spoon out into bowls and enjoy!
Nutrition Facts : Calories 287.3, Fat 1.8, SaturatedFat 0.4, Sodium 1266.1, Carbohydrate 63.1, Fiber 14.1, Sugar 24.7, Protein 11.8
More about "baked vegetable ratatouille food"
VEGETABLE RATATOUILLE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES
From jamieoliver.com
RECIPE: BAKED VEGETABLE RATATOUILLE | STYLE AT HOME
From styleathome.com
ALL DISNEY DREAMLIGHT VALLEY RECIPES | FULL LIST INCLUDING RATATOUILLE ...
From radiotimes.com
BAKED VEGETABLE RATATOUILLE RECIPE - FOOD NEWS
From foodnewsnews.com
OVEN-BAKED VEGETABLE AND TOFU RATATOUILLE - THE SPICE TAILOR
From thespicetailor.ca
WHAT IS RATATOUILLE? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
BAKED RATATOUILLE - HOW TO BAKE IN THE OVEN - THE BLACK PEPPERCORN
From theblackpeppercorn.com
BAKED VEGETABLE RATATOUILLE | TASTE FRANCE MAGAZINE
From tastefrance.com
BAKED VEGETABLE RATATOUILLE - COOKEATSHARE
From cookeatshare.com
EASY OVEN-BAKED RATATOUILLE FRANCOISE'S KITCHEN
From francoisekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love