Ratatouille Parmesan Bake Food

EASY VEGETABLE RATATOUILLE

Steps:

• Preheat oven to 425 (220 C) degrees.
• Peel the eggplant, if desired, or leave some of the skin on in strips. Trim off the stem and sliced into quarters lengthwise, then slice into 1-inch thick half moons.
• Put the eggplant in a large bowl with the zucchini, bell pepper and onion. Drizzle with the olive oil, 1 teaspoon salt and the chopped thyme and toss together.
• Pour the tomato puree into a 4-5 quart casserole or baking dish. Stir in the remaining ½ teaspoon salt, garlic, red and black pepper and spread over the bottom of the dish.
• Arrange the vegetables in the dish in one layer. Top with the sliced tomatoes and thyme sprigs. Bake 30-35 minutes. The juices should be bubbling and the eggplant tender when pierced with a the tip of a knife. Remove the thyme stems (you can crumble the leaves over the dish first).
• Sprinkle the goat cheese over the ratatouille and drizzle with the pesto. Serve warm or at room temperature.

RATATOUILLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
• Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
• Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

RATATOUILLE

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.

THE BEST RATATOUILLE

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 POLENTA BAKE

Steps:

• Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
• Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
• Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

RATATOUILLE RECIPE BY TASTY

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!

PARMESAN RATATOUILLE RECIPE

Steps:

• Heat oven to 375°F.
• Combine bread crumbs, cheeses and seasoning. Cut vegetables into 1/4-inch-thick slices.
• Pour half the tomato sauce into 13x9-inch baking dish; cover with layers of half each of the vegetables and cheese mixture. Top with remaining sauce and vegetables. Drizzle with oil; cover.
• Bake 30 min.
• Top with remaining cheese mixture; bake, uncovered, 15 min. or until vegetables are tender and topping is golden brown.

RATATOUILLE & PARMESAN BAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Cut the aubergine lengthways into long thin slices - once you have six slices, chop the remainder. Brush the slices very lightly with oil, place on a baking sheet lined with baking parchment and cook for 15 mins, turning once, until softened and pliable. Turn oven down to 180C/160C fan/gas 4.
• Meanwhile, heat the oil in a large non-stick frying pan and fry the onions until softened. Stir in the chopped aubergine, the peppers, courgettes and garlic, and cook, stirring, for a few mins more. Tip in the tomatoes and a half a can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. You can add up to half a can of water if the mixture is getting too dry. Stir through the basil leaves.
• If you are following our Healthy Diet Plan, set aside half of the ratatouille when it is ready - you'll need to chill this for our ratatouille pasta salad with rocket later in the week. If you're not following the plan, you can serve the extra ratatouille on the side or set it aside to enjoy for another meal.
• Beat the eggs with the yogurt, cheese and 1 tbsp water. Spoon the remaining ratatouille into a shallow ovenproof dish, top with the aubergine slices, then cover with the yogurt mixture and scatter with thyme. Bake for 10-15 mins until the topping is set and starting to colour. Serve with dressed rocket on the side.

RATATOUILLE SANDWICH

Steps:

• For the ratatouille: Fit a baking sheet with a rack. Line an 8 1/2-by-4-inch loaf pan with a sheet of aluminum foil that is as wide as the pan and about 12 inches long, making a cradle for easier removal of the ratatouille loaf.
• Slice the eggplant lengthwise into 1-inch-thick planks. Slice each plank lengthwise in half again. Put the eggplant, zucchini and squash on the rack in a single layer. Generously salt both sides of the vegetables and let sit for 30 minutes to draw out the moisture, then pat dry with paper towels.
• Preheat the oven to 400 degrees F.
• To a small bowl, add the olive oil, rosemary, thyme, garlic and salt and cracked black pepper to taste and whisk until blended.
• Assemble the vegetables in layers of each type in the loaf pan with the skins facing towards the walls of the pan: yellow squash, red pepper, eggplant, onion and zucchini, brushing each layer with the herb-oil mixture and sprinkling with 1 teaspoon of cheese. Press firmly to form a tight loaf while layering. Repeat until the vegetables reach about 1/2 inch from the top of the loaf pan. Top with the tomato rounds and sprinkle with the remainder of the Parmesan and some salt.
• Put the loaf pan on a rimmed baking sheet and bake uncovered until the vegetables are very soft and the tomatoes are soft and caramelized, about 1 hour 15 minutes. Let cool completely, at least 4 hours, or refrigerate overnight.
• When ready to serve, toss the arugula with a little (about 1 to 2 tablespoons) of the Champagne Vinaigrette to lightly dress. Remove the ratatouille from the pan by pulling it up with the ends of the foil cradle. Slice the ratatouille crosswise into 4 even pieces.
• For the sandwich build: Split the rolls in half lengthwise, brush both sides with butter, toast on a griddle and rub with the cut side of the garlic. Spread some of the butter on the cut side of the rolls and sprinkle with the flaky salt. Add a slice of the ratatouille and top with the arugula. Cut each sandwich in half on the bias.
• In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, sugar, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.

RATATOUILLE POLENTA BAKE

Steps:

• Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
• Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
• Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

RATATOUILLE BAKE

Steps:

• . Put the oven on Gas 5, 190C, 375°F.
• . Peel and cook the potatoes in salted water. Drain and mash.
• . Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash.
• . Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
• . Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well.
• . Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes.
• . Season with salt and pepper.
• . Reduce the oven temperature to Gas 5,190C, 375°F.
• . Spread the mashed potato carefully on top.
• . Sprinkle with parmesan cheese.
• . Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.