RATATOUILLE
Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 1h15m
Yield 8 (Makes about 7 cups)
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ 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 ¼ 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 ¾ 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.
Nutrition Facts : Calories 153, Fat 11 g, Carbohydrate 14 g, Protein 3 g, SaturatedFat 2 g, Sugar 8 g, Fiber 5 g, Sodium 392 mg, Cholesterol 0 mg
RATATOUILLE - RUSTIC FRENCH VEGETABLE STEW
Packed with fresh, late summer vegetables Ratatouille takes advantage of a bountiful garden in a classic Provencal stew, a staple of French country cooking.
Provided by Cori Horton
Categories Side Dish
Time 1h35m
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350°F (180°C). Heat a large, deep pan over medium heat add a swirl of olive oil and begin lightly sweat your vegetables in the pan, cooking lightly without colour; zucchini, eggplant and peppers, one vegetable type at a time seasoning lightly as you go. Add more olive oil as needed until your vegetables are just starting to soften, then pour or scoop off into a waiting strainer over a large bowl. Reserve at room temperature.
- In the same pan, add more olive oil as needed and start sweating your onions until transparent, stirring as needed (about 4 minutes). Add finely chopped garlic and parsley and cook for a minute or two more before adding diced roma tomatoes and cooking for about three minutes. Finally, add your canned tomatoes, crushing them by hand as you add them to the pan. Season and stir. Reduce heat to medium-low to simmer for about 10 minutes to reduce by half, stirring as needed.
- Once your sauce is reduced add your waiting vegetables into the sauce, stirring to coat. Add fresh thyme and bay leaf, cover loosely with tinfoil, punch vents in tinfoil to allow steam to escape. Place in waiting 350°F oven (180°C) for about an hour, remove tinfoil and while it's out, fish out bay leaves and any thyme stems then return to the oven, uncovered for about 15 minutes, to dry the top of the stew just a little bit.
- Remove from the oven, add fine chiffonade of basil and stir to combine.
CLASSIC RATATOUILLE
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
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
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.
RATATOUILLE STEW
Provided by Kelsey Nixon
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini.
- Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove.
- Per serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams
Nutrition Facts : Calories 361, Fat 11 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 13 grams, Sugar 9 grams
CHUNKY RATATOUILLE STEW
Make and share this Chunky Ratatouille Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
- Add in the mushrooms, eggplant, and zucchini; stir.
- Add the beef broth and wine; bring the mixture to boiling; reduce heat.
- Simmer, covered, for 8-10 minutes or until vegetables are tender.
- Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
- Ladle stew into individual bowls; sprinkle with provolone cheese.
Nutrition Facts : Calories 193.7, Fat 10.1, SaturatedFat 4.3, Cholesterol 15.6, Sodium 710.7, Carbohydrate 17.4, Fiber 4.7, Sugar 8.6, Protein 10
RATATOUILLE
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
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
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