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 SAUSAGE BAKE
A no-fuss, warming dish, superb as a mid-week supper. This seems like a lot of vegetable but they cook down quite a lot. Vegetarians can omit sausage and opt for beans instead. Serve with new potatoes and a salad if desired. This recipe is a variation on the Holford Low GL Diet. It is still very healthy! I love it because preparation is simple. I stir the garlic and tomato paste in at the end of the cooking period (prevents burning). Tip 1: If adding new potatoes, cut in half and place cut side down for quicker cooking. Tip 2: I prefer to cook the sausages separately, but they can be added half way through the cooking time. Tip 3: The sweeter the peppers, the better the taste.
Provided by jackiekpenergy.com
Categories One Dish Meal
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place peppers, onions, courgettes and new potatoes in a shallow casserole or roasting tin, sprinkle herbs and drizzle with oil.
- Place in a preheated oven for around an hour at 180C/350F/gas mark 4.
- Just before serving stir in tomato and garlic paste and grind black pepper on top.
RATATOUILLE WITH ITALIAN SAUSAGE
Steps:
- Trim and discard the stems from the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
- Peel the onion and dice into 1/4- to 1/2-inch pieces. Cut the peppers in half, remove and discard the stems and seeds, and cut into 1/2-inch pieces. Remove and discard the stem from the eggplant and cut into 3/4-inch chunks.
- Cut the Italian sausage into 1/4- to 3/8-inch-thick slices and place in a large stock pot. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until browned. Add the zucchini, squash, onion, and peppers and cook, stirring occasionally, for 20 minutes, or until the vegetables start to soften. Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender. Stir in the tomatoes and Italian seasoning, season with salt and pepper, and cook for 10 minutes, or until all of the vegetables are cooked through. Serve warm.
- Food Trivia
- Everyone has their own version of how to cut an onion without crying. I'm not convinced that any of them work, but the most popular versions seem to be: 1) freeze the onions for half an hour before chopping; 2) peel them under running water; 3) don't slice the onion root, which releases the strongest fumes; 4) breathe through your nose while chopping. And we can't forget to include holding a piece of bread in your mouth as you chop, although I suggest you try this one when no one else is around.
- VEG OUT
- Do I even have to say you can leave out the Italian sausage?
SAUSAGE RATATOUILLE
You'll feel like Ratatouille's great chef Remy when you serve this veggie-packed dish party guests will rave about. Don't let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. -Janine Freeman, Blaine, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.
Nutrition Facts : Calories 337 calories, Fat 26g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 752mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.
RATATOUILLE WITH SAUSAGE
"We've enjoyed this hearty and flavorful dish for years," relates Diane Halferty of Tuscon, Arizona. "I concocted it when we lived on a large farm and had lots of fresh veggies and sausage available." In a pinch, prepared spaghetti sauce can be used in place of the fresh tomatoes, she suggests.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 cups ratatouille and 8 sausages.
Number Of Ingredients 16
Steps:
- Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 345 calories, Fat 22g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 929mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 5g fiber), Protein 18g protein.
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