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 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 SALAD RECIPE
Ratatouille Salad is a popular salad recipe of French cuisine, and the name 'Ratatouille' will surely remind you of the popular animated film by the same name. Traditionally prepared as a stew, this ratatouille recipe is prepared with a twist and is made into a salad that is super-delicious. Prepared with a base of Italian plum tomatoes and grilled baguette bread, this salad recipe has zucchini, summer squash, baby eggplant, and arugula in it along with red wine vinegar and a garnishing of mozzarella cheese. If you have a party coming up, then you must add this salad recipe to the menu and your guests will love it for sure! Try this easy recipe for your family and friends on any occasion and enjoy with them!
Provided by TNN
Categories Salads
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- To prepare this yummy salad recipe, first, wash all the veggies under running water and then thickly slice the zucchini and summer squash. Then cut the plum tomatoes in half and eggplants into round slices.
- Now, take a deep bowl and add all these veggies in it. Pour over the virgin olive oil, red pepper and salt as per your taste and mix well all the ingredients. Once done, toss the mixture with basil, arugula, and vinegar.
- Now take the baguette and brush it with olive oil and grill till lightly tossed from both sides. Peel the garlic and finely chop it in a small bowl. Once done, place chopped garlic on both sides of the bread.
- Once done, cut each baguette in half and transfer it to serving plate. Spoon the salad over the baguette and garnish with grated mozzarella cheese. Serve immediately and enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 421 cal
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.
RATATOUILLE AND GOAT CHEESE SALAD WITH PESTO VINAIGRETTE
Categories Salad Blender Food Processor Leafy Green Tomato Bake Vegetarian Goat Cheese Basil Eggplant Bell Pepper Zucchini Spring Yellow Squash Gourmet
Yield Makes 8 Servings
Number Of Ingredients 24
Steps:
- Make vinaigrette:
- In a blender or small food processor blend all vinaigrette ingredients with salt and pepper to taste until smooth. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature before using on salads.
- Make ratatouille:
- Cut eggplant, zucchini, yellow squash, and bell peppers into 1/4-inch dice. In a large heavy skillet cook eggplant in 1 tablespoon oil over moderate heat, stirring, until tender and transfer to a bowl. In skillet cook zucchini, yellow squash, and onion with salt and pepper to taste in 1 tablespoon oil over moderate heat, stirring, until crisp-tender, 3 to 5 minutes, and transfer to bowl. Cook bell peppers in remaining teaspoon oil in same manner and transfer to bowl. Stir in tomato purée, garlic, herbs, and salt and pepper to taste and cool ratatouille completely.
- Preheat oven to 375°F. and cut a large sheet of parchment paper into eight 5-to-6 inch squares.
- On a work surface put a 3-inch metal pastry ring (at least 1 1/2 high) in middle of 1 parchment square and fill it with 1/3 cup ratatouille, pressing evenly and tightly into bottom. Cut goat cheese into 8 equal pieces and flatten each piece to form a 3-inch disk. Top ratatouille in ring with goat cheese disk, pressing lightly at edges to cover ratatouille completely. Transfer round on parchment square to a large baking sheet and remove ring. Make 7 more rounds in same manner with remaining parchment squares, ratatouille, and goat cheese. Bake rounds in middle of oven 8 to 10 minutes, or until heated through.
- While rounds are baking, in a large bowl toss mesclun with 1/4 cup vinaigrette and divide among 8 plates.
- With a spatula transfer a round to center of each salad. Drizzle each salad with about 1 teaspoon vinaigrette and garnish with tomatoes.
RATATOUILLE SALAD
Sautéed veggies are tossed with baby spinach leaves, cherry tomatoes and cheese to make this quick and tasty Ratatouille Salad.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook and stir eggplant, onions, peppers and zucchini in 2 Tbsp. dressing in large skillet on medium-high heat 10 min. or until vegetables are tender and lightly browned.
- Stir in tomatoes; remove from heat.
- Toss spinach with remaining dressing; place on 4 serving plates. Top with vegetable mixture and cheeses.
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g
RATATOUILLE SALAD
Make and share this Ratatouille Salad recipe from Food.com.
Provided by GG 38966
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Put oil in pot.
- After dicing vegetables (eggplant, zucchini, tomatoes, onion, etc -- ) put onion in pot first and let brown, then add eggplant and zucchini.
- When those veggies are firm, add seasonings (not parsley) and stir.
- Add tomatoes, stir, reduce heat and let simmer for a bit -- 20 min or so, and check consistency.
- How ever mushy/crunchy you like your vegetables -- stop cooking when you like it!
Nutrition Facts : Calories 507.4, Fat 41, SaturatedFat 5.7, Sodium 1201.9, Carbohydrate 36.5, Fiber 15.1, Sugar 15.9, Protein 7.3
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
More about "ratatouille salad recipe by tasty food"
BEST RATATOUILLE SALAD RECIPE - HOW TO MAKE RATATOUILLE …
From womansday.com
Email [email protected]Estimated Reading Time 1 minServings 4Total Time 20 mins
ROASTED RATATOUILLE SALAD - KATY'S FOOD FINDS
From katysfoodfinds.com
GRILLED RATATOUILLE SALAD RECIPE | FRESH TASTES BLOG | PBS …
From pbs.org
Estimated Reading Time 3 mins
GRILLED RATATOUILLE SALAD RECIPE — EAT THIS NOT THAT
From eatthis.com
RATATOUILLE SALAD RECIPE BY TASTY [VIDEO] | RECIPE [VIDEO] | RECIPES ...
From pinterest.com
RATATOUILLE SALAD RECIPE BY TASTY [VIDEO] | RECIPE [VIDEO] IN 2022 ...
From pinterest.com
BELL PEPPER CHUTNEY RECIPE BY TASTY - FIND ALL RECIPE
From findallrecipe.com
WHAT DOES RATATOUILLE TASTE LIKE? DOES RATATOUILLE TASTE GOOD?
From eatdelights.com
GRILLED RATATOUILLE SALAD – TASTEFOOD
From tastefoodblog.com
CLIMATE ACTION, ONE RECIPE AT A TIME | UN NEWS
From news.un.org
RATATOUILLE SALAD RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
RATATOUILLE RECIPE BY TASTY | RECIPE | RATATOUILLE RECIPE, RECIPES ...
From pinterest.com
RAINBOW VEGGIE SALAD RECIPE BY TASTY - FIND ALL RECIPE
From findallrecipe.com
WHAT IS RATATOUILLE? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
RATATOUILLE APPETIZER SALAD - RECIPE | BONAPETI.COM
From bonapeti.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