RATATOUILLE
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
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
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
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 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
RATATOUILLE
Bringing Ratatouille's ratatouille to your dinner table for meatless Monday! With colorful layers of fresh veggies, and garlicky tomato sauce.. this veggie casserole is perfect to kick-start week with a comforting vegetarian dish without a lots of calories. Today, I added a hearty serving of red potatoes and layer of béchamel to traditional ratatouille to make it a hearty winter dinner. Serve it over pasta, or steamed rice and enjoy meatless Monday. Or serve as-is with side of chicken and a bread to scoop amazing slow cooked tomato and cream sauce.If you to loved Ratatouille Movie, you will love making this casserole at home! If you have not, I highly recommend watching it! I promise Ratatouille will make you fall-in-love with joy of cooking!So, let's get started and make Remy's Ratatouille!!It has been raining continuously whole week and is even raining today. This put me under weather and my whole week's rendezvous with you got so messed up. :( Feeling better now.. and so so excited to share this recipe. Some recipes are so close to my heart that I don't want to post those in hurry. Like, oh here is a recipe, please enjoy! I just can't imagine doing that. So, I felt, missing one is better than a half-hearten attempt... I hope you with me?For example, this veggie casserole is my sweet heart. I mean, look at the pictures, isn't it so pretty? Believe me, it is equally delicious too! Or should I say, delicious, humble and easy! Layer of spiced tomato sauce, creamy béchamel, and layers of veggies - yellow squash, zucchini, eggplant, potato, bell pepper. Does this sound complex dish? No, right? Actually, traditional ratatouille recipe does not even have béchamel and no potatoes. These two are my touches to make this, peasant dish, extra special. Gluten Free and Vegan Ratatouille? I'm sure you have guessed by now, but before I dig deeper into ratatouille, one thing is very clear - If you want gluten free and dairy free ratatouille, just skip béchamel. That's it. Easy, right? If you have no issues with dairy or gluten, then I highly recommend this layer. Also, if you are in hurry, you can use cheese instead too. To me, layer of cream or cheese makes this homey casserole.. even more comforting. For more substantial serving, I often serve it over pasta or some steamed rice/quinoa (gluten free).Ratatouille Movie and Ratatouille Recipe:I can't sum-up in words how much I love Ratatouille movie. Since we saw it first time (10 years ago). Even today any time it airs on TV, I will watch it. Actually, not just for love of movie but for passion for food which I'm all about... and so was little Remy in movie all about. Since I watched and fell in love with movie.. I have made ratatouille dish so many times at home. Growing up, I wasn't a zucchini or squash fan. And I seldom liked eggplant. But my mom made zucchini and potato stew with lots of chunky tomatoes that I always ate with rice. When I first made Ratatouille's ratatouille.. I could connect with flavor of my childhood zucchini and tomato stew. Amazingly, in the movie, that's how Anton Ego, the food critic, feels after taking first bite of Remy's ratatouille. This makes my connecting with dish even stronger!Honestly, the theme of movie "anyone can cook" always resonates with me. So true for me because I never thought I will cook and share my homemade food with the world.Pixar has done great job in making of this animated classic. Can you believe it made $620 million dollar worldwide?!Photo Credit: Disney / Pixar via disneyscreencaps.comHow to Make Ratatouille?When I cook ratatouille for dinner at home.. I don't go that fancy. But today I wanted to share with you ratatouille recipe from the movie... exactly like Remy made for Ego.Slicing all the veggies evenly is key to make a good looking ratatouille. This also ensures everything cooks evenly. So, I prefer to use my trusty mandoline slicer to slice the veggies evenly. It saves time too!! You can buy a mandoline slicer from any good Kitchen Appliance Store or purchase it online.(affiliate link)First, I layer tomato sauce with minced garlic, thyme, oil, and seasonings. Sauce gets lots of flavor from slow cooking in oven with veggies.. So there is no need to cook it with garlic separately.Then, I layer the béchamel layer. Final layer is veggies. Once I find a rhythm with color of veggies, the ratatouille's ratatouille start appearing on the casserole.I do follow two things to ensure the veggies stay beautiful after cooking: 1) Layer both sauces at the bottom and nothing on top of veggies but some oil and seasoning. 2) Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color.In short, layer sauce, layer veggies, cover, and bake! Serve ratatouille jumped right out of the movie. :) PS: By all means you can go easy on presentation and arrange above three layers as you like. As long as veggies are sliced evenly and potatoes (if using) are par-cooked, ratatouille will come out perfectly.How about serving ratatouille casserole for a movie-theme dinner? Or for Oscar watching party?Even though ratatouille movie is 10 years old... food never gets old. Get inspired and try something new for dinner!!Enjoy! -SavitaUpdates: If you love Ratatouille? I highly recommend trying:1) Eggplant Rollatini: It is low-carb with grilled stuffed eggplant rolls baked on bed of tomato-garlic sauce. Very flavorful and lite weekday dinner.2)Ratatouille Stew : In this, I captured all flavors of this traditional Ratatouille Recipe in form of a stew, to give you a simple Ratatouille recipe without assembly time. It is ready in half time, is also vegan, and gluten free. 3) Ratatouille Stuffed Zucchini Boats: Looking for summer inspired, low-carb Ratatouille? Then allow me to introduce my Ratatouille Stuffed Zucchini Boats! These look so good, are gluten free, come together in no time and loaded with all delicious Ratatouille flavors.
Provided by Savita
Categories Main Course Dinner Brunch
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven at 375 degree Fahrenheit. Bring 2 cups of water to rolling boil. Season with salt. Slice red potatoes. Drop in water and boil for 3-4 minutes or until par cooked. Drain on a paper towel and set aside. While potatoes cook and cool down, slice rest of veggies - squash, bell pepper and eggplant.
- To make Béchamel - Microwave 1 cup of milk in microwave safe container. Set aside. Heat 1 tbsp butter in sauce pan. Add 1 tbsp flour and cook until raw flavor of flour goes away. 1-2 minutes. Don't let flour turn brown. Add warm milk 1/4 cup at time and stir well to avoid lumps. Add all of milk and continue coking until sauce thickens and coat back of a spoon. Season with salt, nutmeg, and black pepper. Set aside.
- Spray baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil. Mix well while still leaving well spread. Drizzle béchamel sauce on the top, swirl into the tomato sauce.
- Layer sliced veggies on top. I like to make a spiral stack of vegetable slices for presentation just like ratatouille. Drizzle with olive oil. Sprinkle salt, thyme, and black pepper on top.
- Cover with parchment paper. Bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides.
- Let it cool for 5 minutes. Serve with side of crusty bread to scoop the sauce. Enjoy!
Nutrition Facts : Calories 187 calories
EASY LAYERED RATATOUILLE
This Ratatouille dish is bursting with flavor, and absolutely beautiful!
Provided by Holly Nilsson
Categories Dinner Main Course Side Dish
Time 1h20m
Number Of Ingredients 13
Steps:
- 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. Arrange sliced vegetables standing up on their sides over the sauce. Brush with remaining olive oil.
- Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until vegetables are tender.
- Season with salt and pepper to taste. Sprinkle with fresh basil and serve hot or warm.
Nutrition Facts : Calories 152 kcal, Carbohydrate 13 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 301 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
RATATOUILLE SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
- Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
- Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.
LAYERED RATATOUILLE
This layered ratatouille is cooked in the traditional method, where each ingredient is first cooked alone before being put into the pot to simmer together.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 2h30m
Number Of Ingredients 11
Steps:
- Toss sliced zucchini and eggplant with 1 tsp salt. Place in a colander over a bowl and let sweat while you prepare the sauce.
- Heat oil in a large, non-stick skillet or Dutch oven. Add peppers, onions and garlic and sauté over medium heat for 10 minutes, until the onions begin to caramelize. Add tomatoes and white pepper. Cover and simmer for 10 minutes. Uncover and simmer for 5-7 minutes until the juice reduces out. Transfer the sauce to a large bowl.
- Pat the zucchini and eggplant dry. Sauté each in batches in your skillet or Dutch oven, with ½ tsp of oil, adding oil as needed to keep the veggies from sticking. Sauté until the slices are golden (2-3 min per side). Once golden, remove from the skillet and place on a paper towel.
- When all the veggies have been cooked, spread ¼ of the sauce over the bottom of your Dutch oven or a medium soup pot. Sprinkle 1 Tbsp of parsley over the sauce. Layer 1/3 of the zucchini and 1/3 of the eggplant over the parsley and sauce. Repeat with the sauce, parsley, zucchini and eggplant, ending with the last ¼ of sauce.
- Place the pot over low heat and simmer, covered for 35 minutes.
- Remove the cover and summer for an additional 40 minutes, until most of the juices have evaporated.
Nutrition Facts : Calories 223 kcal, Carbohydrate 31.8 g, Protein 5.2 g, Fat 10.1 g, SaturatedFat 1.3 g, Sodium 806 mg, Fiber 12.1 g, Sugar 16.5 g, ServingSize 1 serving
CLASSIC RATATOUILLE
With endless variations on ratatouille in cookbooks, this one is adapted from Julia Child's "Mastering the Art of French Cooking."
Provided by Alan in SW Florida
Categories Peppers
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel the eggplant, cut off the stem and cut lengthwise into 3"x1"x3/8" slices. Trim off zucchini ends. Cut into slices about the same size as the eggplant. Place vegetable slices in a large non-aluminum bowl (glass or plastic are fine). Toss with 1 teaspoon salt; let stand 30 minutes. Drain and pat slices dry on paper towels.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini slices in batches until lightly browned, about 1 minute per side, adding more olive oil as needed. Set vegetables aside.
- Cook onions and bell peppers in the same skillet in 2 to 3 tablespoons oil until tender but not browned, about 10 minutes. Stir in garlic and season with salt and pepper to taste.
- Peel tomatoes while onions and pepper cook by dipping in boiling water, then ice water to loosen the skins. (Or use a serrated-edge peeler.) Cut out tomato stems, cut tomatoes in half and squeeze out the seeds and excess juice. Slice tomato pulp into 3/8-inch strips. Lay tomato strips over the onion and peppers in the skillet. Season with salt and pepper.
- Cover skillet; cook over medium-low heat until tomatoes begin to render juice, about 5 minutes. Place 1/3 of the tomato/onion mixture in a Dutch oven or heavy casserole. Sprinkle with 1 tablespoon parsley. Arrange half of the eggplant and zucchini on top. Top with half of the remaining tomato mixture and parsley. Top with the remaining eggplant and zucchini slices. Finish with the remaining tomato mixture and parsley.
- Cover and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with rendered juices. Adjust seasonings, if necessary. Raise heat slightly. Cook, uncovered, until juices have evaporated, about 15 minutes. Stir often to keep vegetables from scorching on the bottom.
- Serve hot, at room temperature, or cold.
Nutrition Facts : Calories 125.6, Fat 10.4, SaturatedFat 1.5, Sodium 298.8, Carbohydrate 8.2, Fiber 2.5, Sugar 4, Protein 1.5
LAYERED RATATOUILLE
Steps:
- Preheat oven to 375 F. Mix the first 7 ingredients (2 Tablespoons of EVO) and allow to sit during preparation. With a sharp chef's knife, trim and thinly slice the zucchini, squash, red bell pepper and eggplant. Salt the eggplant to remove moisture and allow to sit for 1.5 hours. Drain and pat dry with paper towels. Pour tomato mixture into bottom of oval baking dish (10" to 12"). Atop the sauce arrange slices of prepared vegetables concentrically from outer edge to the inside of the baking dish and overlapping so that each flat surface is visible. alternating vegetables. You should be able to go around twice. Drizzle remaining EVO over the vegetables and season generously with salt and pepper. Sprinkle fresh thyme over the dish. Cover the dish with parchment paper. Bake for approximately 40 to 50 minutes, until vegetables have released their liquid, and clarly cooked but with some structure so they are not totally limp.They should not be brown on the edges and you should see the tomato sauce is bubbling up around them. Garnish with the basil, serve with soft goat cheese on top alone, or with some crusty french bread atop polenta, couscous or your choice of grain.
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Ratings 2Calories 99 per servingCategory Side Dish
- Pour the tomatoes to the bottom of a pan and season well with salt, pepper and 1 tablespoons of fresh thyme.
- Next, alternately layer the vegetable slices around the outside of 12” cast iron skillet packing them in tight. Do the same to the inside of the skillet and then place zucchini and squash rose in the center. See the video for details
- Season the top of the vegetables with salt and pepper, and 1 tablespoon of thyme and bake at 375° for 40 to 45 minutes or until crispy brown on top and cooked throughout.
LAYERED RATATOUILLE | HOW TO MAKE RATATOUILLE RECIPE - BAKED
From sandhyahariharan.co.uk
5/5 (1)Estimated Reading Time 5 mins
- Heat Oil in a SaucePan, add minced garlic. Saute for 1 minute and add chopped tomatoes. Add Chilli Powder, Onion Powder, Oregano Powder and Handful of finely chopped basil. Season with salt and pepper.
- Add 120ml of water, cover with shatterproof lid and cook in medium flame until all the tomatoes get mushy and tomato sauce comes together. This can take about 10 minutes.
- Trim the top of the Peppers and core. Trim the ends of aubergines and courgettes. Peel the onions.
- Meanwhile,adjust the blade slicer in the mandoline slicer to 1/16inch and slice the aubergines,courgettes,onions thin.
LAYERED BAKED RATATOUILLE - CURIOUS CUISINIERE
From curiouscuisiniere.com
4.6/5 (13)Total Time 1 hr 30 minsCategory Vegetarian RecipesCalories 165 per serving
- Spread 1 Tbsp olive oil in the bottom of a 9 inch cast iron skillet**. In a small bowl, mix the crushed tomatoes, tomato paste, onion, garlic, thyme, salt and pepper. Pour the mixture into the base of your skillet.
- Layer the sliced vegetables vertically around the skillet, packing them as tight as you can. (We find that it is easier to layer the zucchini, squash, and eggplant in the skillet and then go back in and tuck the red peppers within the layers after the other vegetables have been filled in.) Season the top of the vegetables with additional salt, pepper, and thyme. Drizzle with more olive oil.
- Place the skillet in the oven and bake for 45 minutes or until bubbly and the vegetables are softened and starting to brown slightly.
LAYERED RATATOUILLE - THE COMFORT OF COOKING
From thecomfortofcooking.com
Ratings 31Servings 4-6
- Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
- Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.
- On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
LAYERED RATATOUILLE - THE BROOKLYN COOK
From thebrooklyncook.com
5/5 (1)Total Time 1 hrCategory Side DishCalories 100 per serving
- Grease a baking dish (I used a 10 in round pan) and pour tomato sauce into bottom. Sprinkle diced onion and minced garlic on top of tomato sauce. Stir together with 1 Tbsp olive oil.
- Slice eggplant, zucchini and yellow squash into thin even slices. Beginning on the edge of the pan, place slices on top of tomato mixture in alternating patterns. First eggplant, then zucchini, then yellow squash. Repeat until pan has been covered.
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5/5 (1)Category MainAuthor Elizabeth RiderTotal Time 1 hr 45 mins
- First, combine the olive oil, garlic, onion, and bell pepper in a medium skillet over medium-low heat and cook until very soft (but not browned), about 8-10 minutes.
- Prep the vegetables while you make the sauce. Remove the ends of the vegetables and then cut them into even slices about 1/16-inch (4 mm) thick using a mandoline (or sharp knife).
- In a small bowl, combine the reserved 2 tablespoons of tomato sauce with a tablespoon of extra virgin olive oil, a teaspoon of balsamic vinegar, fresh herbs, and salt and pepper to taste. Then drizzle the mixture over the ratatouille before serving.
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4.5/5 (38)Total Time 1 hr 15 minsCategory SideCalories 136 per serving
- Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle seasoning and salt and freshly ground pepper over the vegetables and drizzle with the olive oil.
- Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.
- Remove from the oven; sprinkle with fresh herbs and serve immediately. It is excellent as a side dish tossed with pasta or served on toasted slices of french bread. Add some ground meat for additional protein if you'd like.
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4.8/5 (38)Total Time 1 hr 5 minsServings 8.75Calories 99 per serving
- Preheat the oven to 400ºF. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.
- Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
- Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
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Servings 4-6Total Time 1 hrEstimated Reading Time 3 mins
- Preheat the oven to 400°F. Heat the oil in a cast-iron skillet over medium heat then add the onions. Cook the onions until they just begin to soften. Stir in the tomatoes, garlic, herbs de Provence, half of the salt, and pepper and cook until heated through. Spread the tomato mixture evenly over the bottom of the skillet.
- In an alternating pattern, layer the zucchini, eggplant, yellow squash, and red pepper around the skillet beginning at the outside edge. Sprinkle the vegetables with the remaining salt.
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