GRILLED RATATOUILLE PASTA SALAD
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Provided by Anna Stockwell
Categories Grill Zucchini Eggplant Pasta Salad Tomato Mozzarella Vinegar Thyme Basil Summer Dinner Kid-Friendly Small Plates Vegetarian Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
- Cook pasta according to package directions.
- Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
- Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
RATATOUILLE SALAD RECIPE BY TASTY
Here's what you need: olive oil, large eggplant, salt, pepper, red bell pepper, yellow bell pepper, small white onion, garlic, yellow squash, zucchini, fresh thyme, roma tomatoes, lemon, white quinoa, water, fresh basil
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 16
Steps:
- Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5-10 minutes. Remove from the pan and drain on paper towels.
- Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
- Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
- Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
- Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until mixture is sizzling. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
- Return the eggplant and pepper mixture to the pan, stir to combine, then remove the pan from the heat.
- Add the quinoa and water to a large skillet and stir to combine. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes.
- Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm.
- Enjoy!
Nutrition Facts : Calories 673 calories, Carbohydrate 111 grams, Fat 20 grams, Fiber 20 grams, Protein 20 grams, Sugar 30 grams
RATATOUILLE PASTA SALAD WITH ROCKET
Use up leftover ratatouille to make a substantial vegetarian lunch that's quick to prepare and also super healthy, providing all five of your five-a-day
Provided by Good Food team
Categories Lunch, Pasta
Time 13m
Number Of Ingredients 5
Steps:
- Cook the pasta following the pack instructions, then drain and toss with the ratatouille (you could use the recipe from our Herb & garlic pork with summer ratatouille), olives and vinegar. Spoon into a container and top with the rocket. Toss the rocket through just before eating.
Nutrition Facts : Calories 301 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
GRILLED RATATOUILLE PASTA
Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain and return to pot.
- Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Working in batches if necessary, lightly brush vegetables with 2 tablespoons oil, season with salt and pepper, and grill, turning occasionally, until browned and tender. Transfer vegetables to a cutting board and let cool slightly.
- Roughly chop vegetables, then add to pasta, along with 2 tablespoons oil and vinegar to taste. If necessary, add pasta water to create a light sauce that coats pasta. Season with salt and pepper, sprinkle with parsley, and serve.
Nutrition Facts : Calories 442 g, Fat 15 g, Fiber 10 g, Protein 13 g, SaturatedFat 2 g
RATATOUILLE PASTA SALAD
Make and share this Ratatouille Pasta Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
- Place in a large shallow pan.
- Cover and bake at 400 degrees for 20-25 minutes or until tender.
- Uncover and set aside.
- Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
- Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
- Cover and chill at least 1 hour.
Nutrition Facts : Calories 273.1, Fat 8.1, SaturatedFat 1.1, Sodium 154.4, Carbohydrate 47.8, Fiber 8.9, Sugar 3.5, Protein 5.4
RATATOUILLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
- Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
- Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.
GRILLED RATATOUILLE SALAD
This makes a great vegetarian main course if tossed with pasta or brown rice. You can add grilled chicken or shrimp for a main course salad, too.
Provided by Food Network Kitchen
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Prepare an outdoor grill with a hot fire.
- Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside.
- Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until "kissed by the grill" and just tender, 2 to 3 minutes per side.
- Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato. Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables. Serve warm or at room temperature.
ROASTED RATATOUILLE PASTA
This veg packed pasta dish provides all of your 5-a-day - and it's delicious!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Pasta, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
- Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.
Nutrition Facts : Calories 450 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.07 milligram of sodium
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RATATOUILLE PASTA RECIPE | BON APPéTIT
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4.7/5 (71)Author Sarah JampelServings 4-6
- Cut 1 large or 2 medium Italian eggplants into ½" pieces. Transfer to a colander set over a medium bowl and sprinkle with 2 tsp. salt. Let sit 30 minutes. Your eggplant might start to discolor and should start to release some brownish liquid that will fall into the bowl below. That’s good! It’s losing excess moisture that would prevent it from getting silky-soft.
- Meanwhile, cut 1 large or 2 small red bell peppers and 1 large zucchini into ½" pieces. Transfer to a medium bowl. Peel 2 medium onions, cut through root end, then slice through root end into thin slivers. Transfer to bowl with bell peppers. Halve 1 pint cherry tomatoes (the fastest—but dorkiest—way to do this is to sandwich them between two quart container lids) and transfer to a small bowl. Smash 4 garlic cloves, then coarsely chop and add to bowl with tomatoes. Slice 1 lemon in half; set aside. Finely grate 1½ oz. Parmesan with a Microplane or the small holes of a box grater into another small bowl.
- Your eggplant needs special treatment: Cooking it separately guarantees that you can make it tender and golden (rather than chewy and gray) without over-cooking it or causing the other veg to get soggy. When eggplant has been sitting 30 minutes (okay, 25 if you’re antsy), gently squeeze it to get rid of any more moisture (less moisture means more browning). No need to go crazy, though.
- Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or heavy pot over high until shimmering. Once hot (test with one piece for starters!), add half of eggplant and stir to coat in oil. Cook, stirring every 3 minutes or so (you want to leave it undisturbed while also making sure lots of pieces get their time against the hot pan), until eggplant is golden, with some pieces starting to brown and char, 5–7 minutes. Reduce heat to medium if eggplant is browning too quickly. Using a slotted spoon or fish spatula, transfer to a plate. If any eggplant pieces stick, just scrape them up—no biggie. Heat 2 Tbsp. extra-virgin oil over high. Cook remaining eggplant using same process, 5–7 minutes. Transfer to plate with cooked eggplant.
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