Ratatouille Phyllo Wraps Food

RATATOUILLE PHYLLO WRAPS

Steps:

• Preheat oven to 375 degrees. Lay 1 sheet phyllo on a work surface, and, with a pastry brush, brush lightly with olive oil. Stack 6 more phyllo sheets on top, brushing each with oil. Cut phyllo in half lengthwise.
• In a medium bowl, mix ratatouille, breadcrumbs, and feta; season with salt and pepper. With a spoon, spread mixture lengthwise down center of each phyllo half. Fold one side of each phyllo half over mixture and roll into a log. Cut each log into 6 equal pieces and arrange on a parchment-lined rimmed baking sheet.
• In a small bowl, combine egg yolk with 1 teaspoon water. Brush tops and sides of each piece with yolk mixture. Bake until phyllo is golden brown, 15 to 20 minutes. Let cool slightly before serving.

RATATOUILLE

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.

SHEET PAN RATATOUILLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
• Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

RATATOUILLE WRAPS

Steps:

• In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
• Add the eggplant and cook, stirring, until golden, about 5 minutes.
• Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes.
• Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper.
• Simmer, uncovered, for 2 minutes more to cook off any liquid.
• Transfer to a large bowl and wipe the skillet clean for later.
• Lay the wraps out on the counter or a work surface.
• Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille.
• Fold burrito style in order to close. If you don't they may fall apart during the frying stage.
• In the same skillet, heat 2 tablespoons olive oil over medium heat.
• Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes.
• Repeat with the remaining olive oil and wraps.