ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
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
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
MUSHROOM RATATOUILLE
Mushrooms are a great addition to this ratatouille which also contains onion, eggplant, zucchini, bell pepper, and tomatoes.
Provided by lajuana
Time 29m
Yield 16
Number Of Ingredients 11
Steps:
- Cut mushrooms and onions in thick slices and eggplant, zucchini, red bell pepper and tomatoes in 1-inch cubes. In a large saucepan (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms, eggplant, zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until the vegetables are tender, about 15 minutes. Serve hot or at room temperature.
Nutrition Facts :
RATATOUILLE STUFFING
Made with sautéed onions, mushrooms, eggplant and zucchini, this ratatouille-inspired stuffing is a far-from-ordinary side dish. Viva la veggie power!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until tender.
- Add eggplant, zucchini, tomatoes and tomato sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 15 to 20 min. or until vegetables are tender.
- Stir in stuffing mix just until moistened. Remove from heat. Let stand, covered, 5 min.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 600 mg, Carbohydrate 26 g, Fiber 5 g, Sugar 9 g, Protein 5 g
SOUTHERN ITALIAN RATATOUILLE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot. Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute. Continue to saute for another 1 to 2 minutes. Season mushrooms with salt and pepper and pour onto cookie sheet to cool. Set used pan aside.
- In a separate, clean skillet, heat 1 tablespoon oil over medium heat. Add minced garlic. Cook until golden brown, about 1 to 2 minutes. Add onion and cook until softened, about 5 minutes. In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat. Add yellow squash. Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms.
- Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme. When heated thoroughly, add peppers to waiting mushrooms and yellow squash. Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes. Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables.
- In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes. In the other, bring the tomatoes to a simmer. Season the leeks with salt and pepper, to taste, and add spinach. When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet. Add basil to the tomatoes, then add tomatoes to cookie sheet. Stir gently, and top with Parmesan and serve.
PORTOBELLOS WITH RATATOUILLE
These veggie-stuffed mushrooms are so hearty, meat eaters in the house won't feel left out. A beautiful entrée, it's bursting with color, taste and texture. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion in 1 tablespoon oil until tender. Add 3 garlic cloves; cook 1 minute longer. Stir in the eggplant, zucchini, red pepper, tomato paste, vinegar and seasonings., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Stir in tomatoes; bake 15-20 minutes longer or until vegetables are tender., Meanwhile, remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a baking sheet coated with cooking spray; drizzle with remaining oil and sprinkle with remaining garlic. Bake at 400° for 20-25 minutes or until tender, turning once., Place spinach in a large nonstick skillet coated with cooking spray; cook and stir for 4-5 minutes or until wilted., Divide spinach among four plates; top with mushrooms. Fill mushrooms with ratatouille; sprinkle with parsley and cheese.
Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
RATATOUILLE
Make and share this Ratatouille recipe from Food.com.
Provided by LikeItLoveIt
Categories Cheese
Time 1h
Yield 4 serving(s)
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.
- Saute garlic until lightly browned.
- Mix in parsley and eggplant.
- Saute 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 260.1, Fat 14.7, SaturatedFat 5.4, Cholesterol 22, Sodium 403.9, Carbohydrate 21.5, Fiber 7.5, Sugar 9.9, Protein 14.6
MUSHROOM AND EGGPLANT RATATOUILLE
Provided by Marian Burros
Categories easy, quick, weekday, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the cumin and curry powder in a small skillet over medium heat. Cook, stirring, just until toasted, about 30 seconds. Heat the olive oil in a large saucepan. Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and serve.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1221 milligrams, Sugar 17 grams
PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH
Categories Mushroom Bake Sauté Low Fat Vegetarian Eggplant Spinach Bell Pepper Zucchini Healthy Vegan Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes.
- Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
- Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille.
EGGPLANT AND MUSHROOM TAHCHEEN
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Provided by Yasmin Khan
Categories Brunch Breakfast Dinner Rice Vegetarian Eggplant Mushroom Saffron Spice Pistachio
Yield 6 servings
Number Of Ingredients 23
Steps:
- Pre-heat your grill to medium-high.
- Rinse the rice in several changes of cold water until the water runs clear, then leave to soak in a large bowl of water for 15 minutes. Drain and set aside.
- Bring a large pot of water to the boil and add 2 tablespoons of salt. (Don't worry about the large amount of salt here, the rice has a very short time to absorb the water and the final result won't be too salty.) Add the rice and cook for 4-5 minutes over a medium heat. Taste to test; the rice should be soft on the outside but still hard and firm in the middle. Drain, then rinse with tepid water to stop it cooking any further and set aside.
- Make a saffron liquid by using a pestle and mortar to grind the saffron strands with a pinch of sugar and then add the boiled water. Leave to steep.
- Drizzle the eggplant slices with some sunflower oil and season generously with salt. Grill for 10-15 minutes, turning occasionally, until the eggplants are cooked through.
- Meanwhile, make the rest of your filling. Heat 2 tablespoons of sunflower oil with 1 tablespoon of the butter in a large saucepan and fry the onion for about 10 minutes, until soft. Add the garlic and fry for a further 2 minutes. Add the mushrooms to the pan along with the turmeric, allspice, cinnamon, cayenne pepper, 1 teaspoon of salt and 1/4 teaspoon of pepper.
- Lightly toast the cumin seeds in a small pan for a minute and then crush them with a pestle and mortar or a spice grinder, and add them too. Cook until the mushrooms are soft and then take off the heat.
- Pre-heat the oven to 375°F. In a large bowl, beat the egg yolks with the yogurt, saffron liquid, 1 1/2 teaspoons of salt, and 1 teaspoon of pepper. Fold the rice in until it is evenly coated with the yogurt and saffron.
- Rub 1 tablespoon butter over the base and sides of a 10-cup ovenproof glass dish. Spoon half of the rice into the dish and press it down evenly. Add a layer of eggplants and mushrooms and finish with a final layer of rice.
- Dot with the remaining butter, cover the dish tightly with foil, and bake for 1 1/2-2 hours or until the base of the tahcheen is crisp and golden brown.
- When the tahcheen is ready, remove from the oven and leave to cool slightly while you make your topping. Melt the butter in a small frying pan and fry the barberries, pistachios, and sugar for 2 minutes until the sugar has melted and the dried fruit has plumped up.
- To serve, run a butter knife around the sides of the tahcheen to separate it from the dish. Place a large board over the top and quickly invert the whole thing. Garnish with a sprinkling of the barberry and pistachio topping.
More about "mushroom and eggplant ratatouille food"
RATATOUILLE - FRENCH VEGETABLE STEW - RECIPETIN EATS
From recipetineats.com
5/5 (36)Category Light Mains, Main, SidesCuisine French, WesternCalories 158 per serving
- Sweat eggplant: Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for 30 minutes to sweat (no need to wipe off water that beads on surface).
- Make tomato puree: Place tomato in a blender, food processor or other appliance of choice. Blitz until smooth. (No need to do this if using passata or crushed tomato.)
- Cook eggplant: Heat 2 tbsp oil in a large skillet over medium high heat. Add eggplant and cook for 4 to 5 minutes, stirring regularly, until it's golden on the surface but still somewhat firm and raw inside. Transfer to a large pot.
ROASTED VEGETABLE RATATOUILLE | CARRIE’S EXPERIMENTAL …
From carriesexperimentalkitchen.com
Reviews 7Servings 4Cuisine FrenchCategory Vegetables
- Wash skins on the eggplant, zucchini and yellow squash; then remove ends and cut into bite sized pieces.
- In a large bowl, add all ingredients and mix until well combined. Place on a baking sheet and roast for 30 minutes, turning halfway.
RATATOUILLE-STUFFED PORTOBELLOS RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine FrenchCategory EntreeServings 4Total Time 1 hr 10 mins
- Heat oven to 375°F. Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 4 to 5 minutes or until tender.
- Add eggplant; cook and stir 2 to 3 minutes. Add tomatoes, beans, tomato paste, salt and oregano; mix well. Cook 5 to 10 minutes or until slightly thickened, stirring occasionally.
- Spoon mixture into mushroom caps; place in ungreased shallow baking dish. Sprinkle with cheese.
EGGPLANT RATATOUILLE - HEALTHY FOOD GUIDE
From healthyfood.com
4/5 Total Time 45 minsCategory Side DishesCalories 103 per serving
RATATOUILLE WITH EGGPLANT AND ZUCCHINI | RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 40 secs
HOW TO MAKE THE PERFECT RATATOUILLE? | SAVOURY ...
From savourytrips.com
Estimated Reading Time 6 minsTotal Time 1 hr 20 mins
10 BEST MUSHROOM ONION EGGPLANT RECIPES - YUMMLY
From yummly.com
BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE RECIPE ...
From myrecipes.com
4.5/5 (56)Calories 168 per servingServings 4
- Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
- Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
PORTOBELLO RATATOUILLE - THE NUT-FREE VEGAN
From thenutfreevegan.net
Reviews 2Category EntreeCuisine FrenchEstimated Reading Time 3 mins
- Heat a large Dutch oven or heavy pot over medium heat and add olive oil. Wait about 1 minute and add onion. Cook, stirring occasionally, until translucent—about 5 minutes. Stir in garlic and cook for another 5 minutes.
- Add zucchini, mushrooms, chickpeas, tomatoes, thyme and basil. Cook until the mixture starts to simmer. Reduce heat to low, partially cover pot and cook for 15 minutes.
RATATOUILLE CASSEROLE - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
Cuisine FrenchCategory VegetablesServings 8Total Time 45 mins
- Dice your vegetables into bite sized pieces (approximately 1 to 2 inches). Add the vegetables to a bowl and toss with 1/2 cup of the oil, cheese and breadcrumbs; mix well.
- Add the vegetables to a 9"x13" oven safe baking dish; then drizzle the remaining oil on top. Bake for 30 minutes or until the vegetables have softened and the top is golden brown.
MUSHROOM BAINGAN MASALA (INDIAN STYLE MUSHROOMS-EGGPLANT ...
From easycookingwithmolly.com
Reviews 37Calories 230 per servingCategory Entree , Side
CHICKEN RATATOUILLE - MYPLATE
From myplate.gov
Cholesterol 42 mgTotal Calories 179Saturated Fat 1 gTotal Fat 6 g
VEGAN RATATOUILLE STUFFED MUSHROOMS RECIPE (HEALTHY ...
From godairyfree.org
5/5 (1)Category AppetiserCuisine FrenchTotal Time 50 mins
12 REALLY SIMPLE EGGPLANT RECIPES - JUST A PINCH RECIPES
WILD MUSHROOM RATATOUILLE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Servings 4Total Time 32 mins
RATATOUILLE WITH EGGPLANT, TOMATOES, AND HERBS RECIPE
From thespruceeats.com
4/5 (32)Total Time 55 minsCategory Side Dish, DinnerCalories 152 per serving
GRILLED CHICKEN PASTA WITH EGGPLANT AND MUSHROOMS ...
From feedingthefamished.com
Reviews 4Estimated Reading Time 4 mins
RATATOUILLE WITH LION’S MANE MUSHROOMS – EVERYTHING MUSHROOMS
From everythingmushrooms.com
Estimated Reading Time 5 mins
RATATOUILLE - SUPER HEALTHY KIDS
From superhealthykids.com
2.7/5 (3)Total Time 35 minsCategory Main CourseCalories 338 per serving
WEIGHT LOSS RECIPES | EGGPLANT AND MUSHROOM RATATOUILLE ...
From optifast.co.za
RATATOUILLE WITH GRILLED PORTOBELLO MUSHROOM AND COUSCOUS ...
From kiranamgreene.com
TRY OUR EGGPLANT & MUSHROOM RATATOUILLE RECIPE | OPTIFAST
From optifast-me.com
10 BEST ZUCCHINI MUSHROOM EGGPLANT RECIPES | YUMMLY
From yummly.com
MUSHROOM AND EGGPLANT RECIPES RECIPES ALL YOU NEED IS …
From stevehacks.com
PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH BEST RECIPES
From cookingtoday.net
MUSHROOM AND EGGPLANT RATATOUILLE - DINING AND COOKING
From diningandcooking.com
RATATOUILLE WITH MUSHROOMS - 2 RECIPES | TASTYCRAZE.COM
From tastycraze.com
EGGPLANT MUSHROOM PEPPER RATATOUILLE - ALL INFORMATION ...
From therecipes.info
EGGPLANT RATATOUILLE LASAGNA WITH MASCARPONE AND RICOTTA ...
From jays2go.com
EGGPLANT MUSHROOM PEPPER RATATOUILLE – THE LADY 8 HOME
From thelady8home.com
HOMEMADE - EGGPLANT MUSHROOM BAKED RATATOUILLE CALORIES ...
From androidconfig.myfitnesspal.com
MUSHROOM AND EGGPLANT - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RATATOUILLE, MUSHROOM RATATOUILLE RECIPE
From foodreference.com
TOP 20 BELL PEPPER, CANNED TOMATO, MUSHROOM & RED ONION ...
From supercook.com
RATATOUILLE WITH MUSHROOMS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOMEMADE - EGGPLANT MUSHROOM BAKED RATATOUILLE CALORIES ...
From myfitnesspal.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