RATATOUILLE WITH RED SNAPPER
Steps:
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat.
- To cook fish, preheat broiler. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes.
- Mound 1 cup ratatouille on 4 plates; top each mound with 1 fish fillet and drizzle with 1/2 teaspoon herb infused oil, if using. Garnish with additional basil.
Nutrition Facts : Calories 314 calorie, Fat 12.5 grams, SaturatedFat 2 grams, Cholesterol 52 milligrams, Sodium 553 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 33 grams, Sugar 9 grams
RATATOUILLE ON GRILLED BREAD
Ratatouille can be eaten on its own or served with meat, fish or, in this case, with garlic bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat broiler or grill. Brush bread slices with olive oil. Broil or grill until crisp and golden brown on both sides, about 3 minutes.
- Divide ratatouille over bread; top with basil. Serve immediately.
RATATOUILLE
This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 3 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
- Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
- Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.
Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g
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 FLATBREAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 8h30m
Yield 2 flatbreads
Number Of Ingredients 14
Steps:
- Put the ricotta in a strainer set over a bowl and strain in the fridge overnight.
- Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat.
- Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
- Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes.
- Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving.
RATATOUILLE BAKED EGGS
Steps:
- Place a low-sided pan over medium heat. Add the tomato sauce and oregano and cook until warmed through, about 5 minutes. Stir in the Ratatouille Grilled Vegetables.
- Use a spoon to create 4 craters, then crack an egg into each crater. Cover the pan and cook until the egg whites are set and the yolks are still slightly runny, 8 to 10 minutes. Garnish with the fresh parsley and Parmesan and serve with grilled bread for dipping.
- Preheat a grill or grill pan to medium-high heat.
- Season the zucchini, squash, bell pepper and onion with the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
GRILLED RATATOUILLE
Steps:
- Preheat grill to medium-high.
- Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
PROVENCAL RATATOUILLE RECIPE
The traditional ratatouille recipe wants the vegetables to be brown in olive oil in a frying pan, each one separately. Do not peel them at all. All the vegetables are cooked with their skin to preserve a maximum of taste. Then, they will be mixed and will confit together in an earthenware casserole.
Provided by Remember Provence
Categories Side Dish
Time 3h40m
Number Of Ingredients 12
Steps:
- Preparation of the peppers: Cut the red and green peppers into thin sections after having seeded them, without removing the skin. Blanch them in boiling water for a few minutes to make them more digestible. Remove from the water when slightly softened. Drain water over a colander.
- Meanwhile, trim the eggplants into cubes with their skin. First cut them in the direction of their length, then cut perpendicularly to get dice.
- Peel and crush two garlic cloves.
- Wash and chop the parsley.
- Lightly heat half a cup of olive oil in a skillet. (Preferably a Provencal olive oil!)
- When the pan is hot but not too hot (because the olive oil loses its beneficial qualities if it's burnt), sauté the aubergines with garlic and a large handful of parsley.
- Stir occasionally.
- Preparation of the tomatoes: Score the bottom of the tomatoes. Dip the tomatoes in boiling water for about 3-5 minutes for ease of peeling the skin.
- Wait until they cool to cut and seed them. You can fry the tomatoes with peppers or separately, still with olive oil and garlic. Stir occasionally.
- Slice the onions.
- In another pan, brown the onions with two tablespoons of olive oil, then add the peppers. After about 10 minutes, or as soon as the peppers have softened, add the tomatoes. Stir often to prevent vegetables from clinging to the bottom of the pan.
- Remember to check the eggplant, which should brown a little on the flesh side. Remove the eggplant from the heat once it begins to brown.
- Preparation of zucchini: Cut zucchini into cubes. Prepare two cloves of garlic again, and chop parsley.
- Brown zucchini cubes in a skillet over medium heat in the preheated olive oil. You can use a little less oil than for eggplant.
- Add the pressed garlic, and a good handful of chopped parsley. Stir often. Add a spoon of olive oil to the zucchini if necessary.
- When the zucchini is browned, season with salt and pepper.
- Stop cooking already cooked vegetables, and drain juices. Watch the others as they must not be crisp.
- Bake the ratatouille: When all the vegetables are cooked and drained, mix them in a casserole dish.
- Add thyme sprigs and bay leaves.
- Adjust the seasoning according to your taste.
- Cover and simmer in the oven (150C or 300F) for at least two hours (minimum). Stir occasionally.
- Serve and enjoy!
RATATOUILLE GRILLED CHEESE SANDWICHES
Whether made fresh or leftover, roasted ratatouille-style vegetables not only lend exciting flavor to these Gouda grilled cheese sandwiches but also boost the nutrition factor.
Provided by Juliana Hale
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Spread both sides of each bread slice with mayonnaise. Layer 1/2 of the cheese, all of the ratatouille, and remaining cheese on 4 bread slices. Top with remaining bread slices.
- Heat an extra-large skillet, grill pan, or griddle over medium heat. Cook sandwiches until golden and cheese melts, 2 to 3 minutes per side.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 23.9 g, Cholesterol 71.6 mg, Fat 31.5 g, Fiber 1.1 g, Protein 18.3 g, SaturatedFat 12.5 g, Sodium 904.1 mg, Sugar 2.8 g
GRILLED RATATOUILLE
This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat.
- Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
- When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.
More about "ratatouille on grilled bread food"
GRILLED VEGETABLE RATATOUILLE | RECIPE | FOOD & STYLE
From foodandstyle.com
Reviews 14Total Time 46 minsCategory Grilling
- Preheat a charcoal, gas or electric grill to high. Place the red peppers and zucchini and eggplant slices on a jelly roll pan and brush lightly on all sides with the oil. When the grill is ready, place the vegetables directly on the grill and cook until grill marks appear. Turn the vegetables and grill the other side until grill marks appear. Transfer to a plate, sprinkle with the salt and let cool to room temperature. Once cooled, cut in 3/4″ pieces and set aside.
- Place the tomatoes in the bowl of a food processor and pulse until they’re coarsely chopped. Set aside.
- Heat a large heavy-bottomed saucepan over medium-high heat. Add the olive oil and onions. Sauté for 8 to 10 minutes until the onions are golden-brown, stirring from time to time. Add the garlic and continue sautéing for 1 minute only, stirring continuously and taking care not to brown the garlic. Add the chopped tomatoes and reserved tomato juice (or water if using canned tomatoes), stir well and bring to a boil. As soon as the sauce reaches boiling point, reduce heat to medium/medium-low. Slow-simmer uncovered for 35 to 40 minutes until the sauce is thick, stirring from time to time. Add the salt, pepper and basil. Stir well and continue to simmer until the basil has wilted, about 2 to 3 minutes. Transfer to a bowl to cool for about 10 minutes, then stir in the grilled vegetables. Taste and add salt and pepper if needed. Serve the ratatouille warm or at room temperature (depending on the dish you’re serving it with). Sprinkle with the fried capers and drizzle with the olive oil just b
- Cook’s note: The sauce can be refrigerated for up to 3 days. Warm the sauce over medium heat, until just warm. Do not bring to a boil or it will lose its texture.
GRILLED RATATOUILLE RECIPE - SARAH'S CUCINA BELLA
From sarahscucinabella.com
Reviews 2Estimated Reading Time 4 minsServings 6Total Time 45 mins
- In a large bowl, stir together the eggplant, onion, red pepper, tomatoes, garlic, zucchini and basil. Drizzle with olive oil and salt and pepper well. Stir again.
- Lay out a large sheet of aluminum foil and spread the vegetable mixture in the center. Top with a second sheet of aluminum foil. Seal the edges tightly.
- Turn on your grill (if using a gas grill) and set to high heat. Place the foil pack on direct heat and cook for 35 minutes. If using a charcoal grill, cook a little longer to ensure that all the vegetables are tender.
- Transfer the vegetables to a serving bowl and drizzle with balsamic vinegar (just a couple tablespoons!). Stir well.
RATATOUILLE - HEALTHY FOOD GUIDE
From healthyfood.com
4.9/5 Total Time 45 minsCategory Casseroles, StewsCalories 133 per serving
- 1 Heat half the oil in a large saucepan over medium heat. Cook the eggplant, stirring occasionally, for 3–4 minutes, or until golden. Transfer to a bowl. Add remaining oil, onion and celery to pan and cook, stirring, for 5–6 minutes, or until tender. Add the garlic and thyme and cook, stirring, for 1 minute, or until fragrant. Add capsicums and cook, stirring, for 5–6 minutes, or until golden and tender.
- 2 Add canned tomatoes and red wine vinegar, and bring to the boil. Reduce heat and simmer for 10 minutes. Add eggplant and courgettes and simmer for a further 10 minutes. Season with cracked black pepper, to taste.
VEGAN GRILLED RATATOUILLE WITH SUMMER VEGETABLES - SARAH ...
From sarahgoldrd.com
Cuisine AmericanCategory DinnerServings 4Total Time 35 mins
- Heat grill to medium (about 400 degrees F). Slice eggplant into 1/2 inch rounds and zucchini lengthwise into quarters (bigger pieces are better for the grill so it doesn’t get too soft). Toss in a bowl with 1 Tbsp olive oil, 1/4 tsp salt and a couple of turns of freshly ground pepper. Grill vegetables for 3-5 minutes per side, just enough to brown, but don’t let them get too soft or they will become mushy when you add them to the rest of the dish. When done, remove and let cool on cutting board until cool enough to handle and chop. When ready, chop into ~ 1/2 inch pieces.
- Meanwhile, dice onion, mince garlic, and slice mushrooms. Heat remaining 1 Tbsp oil over medium heat in a large pan. Add onions and cook for 2-3 minutes until slightly softened. Add garlic and saute until fragrant, about 30 seconds to 1 minute. Add mushrooms and cook for another 5 minutes, until slightly soft.
- Add tomatoes, rosemary, thyme, oregano, remaining 1/4 tsp of salt, and a little fresh pepper. Stir and turn down heat to low and cook for 5-7 minutes to let flavors set in.
- Stir in eggplant and zucchini and let cook for another 1-2 minutes. Add basil and parsley. Top with cheese if using and serve with grain or bread of choice.
RATATOUILLE BRUSCHETTA - A FAMILY FEAST
From afamilyfeast.com
Servings 10-12Total Time 4 hrs 30 minsEstimated Reading Time 6 mins
RATATOUILLE BRUSCHETTA - TINA REDDER - TRUE FOOD
From tinaredder.com
Cuisine MediterraneanTotal Time 30 minsCategory AppetizerCalories 296 per serving
- Soften the onion for a few minutes in a tbsp of water, add in the other chopped veggies except the tomatoes. Bake for about 5 minutes.
- Add in the chopped tomatoes, salt, pepper, sweetener, marjoram and let it simmer for 15 to 20 minutes, until tender but not mushy.
- Slice bread, not too thin, and grill or toast it. When done cut open a clove of garlic and rub it on the bread to make it nice and garlicky.
- Scoop on the ratatouille just before serving to keep the bread crunchy. May be add some olives, fresh basil and cashew parm cheese.
EASY RATATOUILLE RECIPE (PLUS THE BEST WAYS TO SERVE IT!)
From fromscratchfast.com
Reviews 1Servings 6Cuisine FrenchCategory Side Dish
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper (if you don’t have an 18x13-inch baking sheet, use 2 pans).
- Put the onion, bell peppers, eggplant, zucchini, grape tomatoes, garlic cloves, thyme sprigs and rosemary sprigs on the prepared baking sheet, and season with salt and pepper. Drizzle with 1/4 cup of the olive oil and 1 tablespoon of the balsamic vinegar. Toss well to coat. Spread the veggies in an even layer (it’s okay if the vegetables are touching and overlapping). Roast until the vegetables are tender and the tomatoes have popped, stirring twice during cooking, about 35-40 minutes.
- Transfer the vegetables (and any liquid on the pan) to a large bowl. Add the remaining 2 tablespoons of olive oil, the remaining 1 teaspoon of balsamic vinegar and the basil. Season with salt and pepper to taste. The ratatouille can be served warm or at room temperature. For a delicious meal or appetizer, grill or toast bread, spoon on cottage cheese, then pile the ratatouille over top (watch the video above to see how I do it!). YUM!
GRILLED RATATOUILLE TARTINES RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (4)Estimated Reading Time 2 minsServings 4
GRILLED SUMMER RATATOUILLE - ENRILEMOINE
From enrilemoine.com
5/5 (35)Total Time 1 hr 30 minsCategory Appetizer, Side DishCalories 169 per serving
CAPONATA-TOUILLE PASTA RECIPE - GOOP
From goop.com
Servings 4Category Recipes
- Heat a few tablespoons of the olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring frequently, until it becomes tender and translucent, about 8 minutes. Add a pinch of salt and the onion. Cook until tender, another 8 minutes or so. Then add the bell peppers and zucchini and cook for another 10 minutes or so, adding a little extra olive oil if needed. Last, add the cherry tomatoes, capers, olives, and chili flakes and let that come to a strong simmer.
- While the sauce simmers, bring a pot of water to a boil and cook the pasta according to the package directions.
- A few minutes before serving, add the vinegar and spinach to the sauce, folding it in so the spinach wilts. Taste for seasoning and add salt as needed. Add the cooked pasta to the skillet and toss well to coat.
RATATOUILLE GRILLED CHEESE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (2)Category SandwichCuisine AmericanTotal Time 1 hr 10 mins
- Preheat the oven to 400 degrees. In a large bowl, combine the zucchini, eggplant, onion, and cherry tomatoes with ¼ cup olive oil, minced garlic, minced sun-dried tomatoes, tomato paste, dried herbs, and salt and pepper to taste. Use your hands to mix everything together until very well combined. Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Roast in the oven for about 40 minutes, stirring the vegetables once halfway through baking. Transfer to bowl and set aside. This roasted ratatouille mixture can be made in advance!
- In a small bowl, combine the chopped basil, parsley, balsamic vinegar, and another tablespoon of olive oil. Toss the cooked ratatouille with the cubed cream cheese. Butter each slice of bread on both sides. In a large skillet, lightly brown each slice on one side. Flip the bread and spoon some of the ratatouille cream cheese mixture on four of the bread slices. Spread a couple teaspoons of the fresh herb mixture on the other four slices.
- Top the ratatouille halves with 1/3 cup grated cheese and cover with the herbed bread. Press lightly and grill both sides until the cheese is melted and the bread is golden brown.
RATATOUILLE GRILLED PANINI - RACHAEL RAY IN SEASON
From rachaelraymag.com
Category Lunch
- In a small saucepan, combine the EVOO and garlic and heat on the grill (or on the stovetop over medium heat).
- Brush the eggplant and zucchini on both sides with the garlic oil; season with salt, pepper and herbes de Provence.
- Place on the grill along with the bell peppers and cook, turning once, until crisp-tender, 6 to 8 minutes.
RATATOUILLE RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (28)Servings 4Cuisine FrenchCategory Main Dish or Side Dish
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion, eggplant, and ½ teaspoon salt and cook until soft, about 8 to 10 minutes.
- Add the garlic, half the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, the remaining salt, and pinches of black pepper and red pepper flakes. Cook for 10 more minutes, stirring occasionally. Stir in 1 tablespoon of the vinegar. Top with the remaining cherry tomatoes and bake uncovered for 17 to 20 minutes until the tomatoes start to burst.
- Remove from the oven, stir in the remaining 1 tablespoon vinegar, drizzle with olive oil, and garnish with fresh herbs. Season to taste with more salt, pepper, as desired.
GRILLED RATATOUILLE RECIPE | MYRECIPES
From myrecipes.com
Calories 230 per serving
- Rinse, stem, and seed bell pepper; cut into 1 1/2-inch pieces. Rinse zucchini and trim and discard ends; cut zucchini crosswise into 3/4-inch-thick rounds. Rinse eggplants and trim and discard ends; cut eggplants crosswise into 3/4-inch-thick rounds. Rinse and stem tomatoes. Thread vegetables onto thin metal skewers at least 14 inches long, with a single kind of vegetable on each skewer (for zucchini and eggplants, run skewers crosswise from edge to edge through rounds). Brush vegetables with remaining spiced oil.
- When lamb has cooked 10 minutes, place bell pepper, zucchini, and eggplants on grill directly over heat; cook, turning once, until browned and tender when pierced, about 15 minutes. Add tomatoes 20 minutes after starting meat and cook, turning once, until barely tender when pierced, about 5 minutes. Push vegetables from skewers and arrange around lamb loin roast. Season to taste with salt and pepper.
GRILLED RATATOUILLE SALAD - EASY PLANT BASED RECIPES
From debraklein.com
Cuisine AmericanTotal Time 20 minsCategory Side DishCalories 143 per serving
- Prepare veggies for grill: slice eggplant lengthwise into ¼” slices. Slice zucchini and squash into quarters, lengthwise. Cut peppers into large chunks and thickly slice onion horizontally. Brush all veggies on both sides with olive oil.
- Heat grill to medium high and then carefully place veggies onto grill with tongs. Do not move veggies around, be patient and allow grill marks to form.
- Most veggies will take about 4 minutes per side to get nice grill marks, depending on thickness. Peek at the underside before flipping to the other side. Remove when veggies are tender, yet not too cooked that they will fall apart when diced.
- While veggies are cooling, roughly chop tomatoes and place in a large bowl. Dice grilled veggies in similar size and add to bowl. Sprinkle with vinegar, salt, crushed pepper, oregano and toss gently. Taste for seasoning, adding more S+P or vinegar to suit you.
RATATOUILLE GRILLED CHEESE SANDWICH - BE FREE CAFE
From befreecafeblog.com
Cuisine American, FrenchTotal Time 1 hr 10 minsCategory Lunch
ONE-PAN RATATOUILLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Calories 215 per servingServings 4
- In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
- Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
- Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
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