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 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
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 A LA MINUTE
Provided by Pierre Franey
Categories easy, quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the yellow squash and zucchini crosswise into slices 1/4 inch thick. There should be about 2 cups of each.
- Cut the tomatoes into 1-inch cubes. There should be about 3 cups loosely packed.
- Heat the oil in a heavy skillet, and add the zucchini and yellow squash. Cook, stirring and tossing so the pieces cook evenly, about 3 minutes. Add the onion, garlic and jalapeno pepper, and toss to blend.
- Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend, and cook, tossing and stirring, about 3 minutes. Add the basil and stir. Remove the bay leaf. Turn the mixture into a warm dish, and serve hot.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 755 milligrams, Sugar 8 grams
RATATOUILLE RICE
Ratatouille Rice
Provided by Minute® Rice
Yield 1
Number Of Ingredients 8
Steps:
- This take on the French classic is faster and easier than you think - simply top fluffy White Rice with fresh vegetables and get all the flavors that Ratatouille has to offer! Step 1
- Heat rice according to package directions. Step 2
- Heat oil in a medium skillet over medium heat. Add garlic and sauté 1 minute. Step 3
- Add zucchini and squash. Season with salt and pepper. Cook for 2 minutes. Step 4
- Add tomato and cook 1 minute. Step 5
- Serve over rice.
BEST EVER RATATOUILLE
From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.
Provided by kristenkrol
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
- Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
- Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
- Season with salt and pepper to taste.
- Add: tomatoes, thyme and bay leaf.
- Reduce heat to low, cover, and cook 5 minutes.
- Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.
More about "ratatouille a la minute food"
MINUTE STEAK WITH RATATOUILLE - EATINEATOUT.CA
From eatineatout.ca
HOW TO MAKE ALAIN DUCASSE’S RATATOUILLE - FOOD REPUBLIC
From foodrepublic.com
EASY RATATOUILLE RECIPE (ONE-POT)| THE MEDITERRANEAN …
From themediterraneandish.com
CLASSIC RATATOUILLE RECIPE | FRENCH RECIPES | PBS FOOD
From pbs.org
RATATOUILLE | RICARDO
From ricardocuisine.com
RATATOUILLE | TRADITIONAL VEGETABLE DISH FROM PROVENCE, …
From tasteatlas.com
THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
From wholesomeyum.com
BEST RATATOUILLE RECIPE - COOKIE AND KATE
From cookieandkate.com
RATATOUILLE - ONCE UPON A CHEF
From onceuponachef.com
TRADITIONAL FRENCH RATATOUILLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RATATOUILLE RECIPES: 7 DIFFERENT WAYS TO EAT IT ALL WEEK
From greatist.com
RATATOUILLE A LA MINUTE - REDBOOK
From redbookmag.com
Estimated Reading Time 30 secs
20-MINUTE WEEKNIGHT RATATOUILLE - SOFABFOOD
From sofabfood.com
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
RATATOUILLE A LA MINUTE - DINING AND COOKING
From diningandcooking.com
WHAT TO SERVE WITH RATATOUILLE? (45+ SIDES & MAINS) - MY PURE …
From mypureplants.com
WHAT IS à LA MINUTE COOKING? (CULINARY TERM DEFINITION)
From thespruceeats.com
RATATOUILLE | FOOD & WINE
From foodandwine.com
RATATOUILLE, HOW TO MAKE RATATOUILLE, FRENCH DISH, COOKING TIPS
From foodmag.ca
EASY LAYERED RATATOUILLE {SIMPLE & ELEGANT DISH ... - SPEND WITH …
From spendwithpennies.com
FRENCH RATATOUILLE RECIPE - EATINGWELL
From eatingwell.com
THE BIZALIONS' RATATOUILLE RECIPE - NYT COOKING
From cooking.nytimes.com
WHAT IS RATATOUILLE? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
AMAZING WAYS TO SERVE RATATOUILLE | ALLRECIPES
From allrecipes.com
RATATOUILLE RECIPE - COLOURFUL, DELICIOUS AND ... - THE FRENCH FOOD
From thefrenchfood.com
15-MINUTE RATATOUILLE RECIPE - YUMMYMUMMYCLUB.CA
From yummymummyclub.ca
CLASSIC FRENCH RATATOUILLE RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
RATATOUILLE’S RATATOUILLE - SMITTEN KITCHEN
From smittenkitchen.com
CLASSIC SUMMERTIME RATATOUILLE IS A SIMPLE - CLEAN FOOD CRUSH
From cleanfoodcrush.com
RATATOUILLE - EASY RECIPE MADE FROM SCRATCH WITH A SHORTCUT!
From fifteenspatulas.com
LADY DAWN RUSSELL'S ONE-POT RATATOUILLE RECIPE - PEOPLE.COM
From people.com
EASY RATATOUILLE IN UNDER 30 MINUTES - A VIRTUAL VEGAN
From avirtualvegan.com
ALICE WATERS' RATATOUILLE RECIPE IS EXCEPTIONALLY GOOD ... - OTTAWA …
From ottawacitizen.com
THE FRENCH SECRET TO RATATOUILLE, A LAST TASTE OF SUMMER
From newyorker.com
RATATOUILLE, A CLASSIC FRENCH DISH - MAY I HAVE THAT RECIPE
From mayihavethatrecipe.com
TRADITIONAL RATATOUILLE RECIPE - FRENCHTODAY
From frenchtoday.com
15-MINUTE RATATOUILLE RECIPE | RATATOUILLE RECIPE, RECIPES, JAMIE ...
From pinterest.ca
ONE-POT RATATOUILLE IN 30 MINUTES! (QUICK & EASY) - MY PURE PLANTS
From mypureplants.com
RATATOUILLE RECIPE - COOKING CLASSY
From cookingclassy.com
COOKING FOOD FROM MOVIES - RATATOUILLE - YOUTUBE
“RATATOUILLE A LA REMY” , FROM THE MOVIE RATATOUILLE
From kannammacooks.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