RATATOUILLE WITH PENNE
Categories Onion Pasta Vegetable Roast Vegetarian Eggplant Bell Pepper Yellow Squash Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes. Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.
- While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes. Stir tomatoes into roasted vegetables and season ratatouille.
- Cook penne rigate in a 6-qt. pot of boiling salted water until al dente and drain. While pasta is cooking, stir parsley and basil into ratatouille and season. Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.
EASY LAYERED RATATOUILLE
This Ratatouille dish is bursting with flavor, and absolutely beautiful!
Provided by Holly Nilsson
Categories Dinner Main Course Side Dish
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Cook onion, garlic, and bell pepper in 2 tablespoons olive oil over medium heat, 4-5 minutes or until tender.
- Add crushed tomatoes and seasonings and simmer 15 minutes or until thickened. Taste and season with salt and pepper.
- Meanwhile, cut vegetables to 1/8" thickness.
- Pour sauce into a 2 qt baking dish. Arrange sliced vegetables standing up on their sides over the sauce. Brush with remaining olive oil.
- Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until vegetables are tender.
- Season with salt and pepper to taste. Sprinkle with fresh basil and serve hot or warm.
Nutrition Facts : Calories 152 kcal, Carbohydrate 13 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 301 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
RATATOUILLE
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
- Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
- Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
- Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.
HEARTY RATATOUILLE WITH PENNE PASTA RECIPE
Hearty Ratatouille with Penne Pasta Recipe is a delight with the garden fresh vegetables available this time of year!
Provided by Ruthie A Knudsen
Categories Pasta
Time 40m
Number Of Ingredients 11
Steps:
- In a medium sized heavy skillet on medium heat, add half of the oil to the pan.
- Once hot add onions and cook about 4-5 minutes or until caramelized.
- Add garlic, cook 2 minutes, stirring until golden brown and caramelized.
- Add chopped peppers, eggplant, and zucchini; cook and stir for 2-3 minutes.
- Season with salt and pepper and add all but 1 tablespoon of basil; stir well.
- Add cayenne or tabasco, if desired.
- Cook 10 minutes over medium high heat, stirring constantly.
- Add chopped tomatoes.
- Cook 15-20 minutes over medium heat, or until the consistency you like.
- Add last tablespoon basil; stir well.
- Serve over warm pasta and garnish with basil leaves.
- Enjoy your Hearty Ratatouille with Penne Pasta Recipe!
Nutrition Facts : Calories 57 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 535 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ONE-POT PENNES WITH RATATOUILLE
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a large casserole or pot, add vegetable oil. Add the onion, eggplant, and bell pepper. Cook over medium-high heat for 7 minutes, until the vegetables are lightly browned.By freeing the center of the casserole, add the zucchini and salt. Grill for 3 minutes, stirring occasionally.Add the canned tomatoes, sprigs of thyme, bay leaf and the equivalent of 1 ½ can of water (about 5 cups). Coarsely crush the tomatoes. Stir to evenly distribute the ingredients. Add the penne and red lentils. Stir, making sure all ingredients are well covered with liquid.Cover to bring to a boil. Remove the lid and reduce the heat to moderate. Stirring occasionally, cook 10-12 minutes, or until pasta is tender and liquid has reduced. Remove the thyme sprigs and bay leaf.Serve with a drizzle of soy cream and olive oil. Add salt and pepper to taste.Garnish with fresh basil.Source: Loounie
THE BEST RATATOUILLE
Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings as a main, 12 servings as a side
Number Of Ingredients 12
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 SOUP WITH PORK AND PENNE
I adopted this recipe when Mean Chef (IHHDRO) left the site. After recently having a chance to try it, I have to say that this is a very flavorful and hearty soup. I like that it is full of veggies and that the pork is a lean source of protein. We will be making this again and serving it with crusty bread and good wine.
Provided by Ms B.
Categories Penne
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large pan, heat 1 tablespoon olive oil over medium-high heat.
- Add pork and brown.
- Remove from the pan and set aside.
- Add another tablespoon oil to the pan; add onion and sauté 5 minutes.
- Stir in garlic, eggplant and bell peppers; sauté 15 minutes.
- Add tomatoes with their liquid, ½ teaspoon each basil and oregano, and the wine.
- Bring to a boil, reduce heat and simmer 20 minutes.
- Add pork, broth, water, salt and pepper.
- Simmer 30 minutes.
- Cook pasta according to package directions, then drain.
- Add to soup with remaining ½ teaspoon each basil and oregano; simmer 10 minutes.
- Stir in parsley and garnish each serving with Parmesan.
Nutrition Facts : Calories 310.5, Fat 10.8, SaturatedFat 3.1, Cholesterol 43.3, Sodium 642.3, Carbohydrate 33, Fiber 7.6, Sugar 9.1, Protein 19.7
RATATOUILLE WITH POLENTA ROUNDS
This ratatouille recipe is very easy to adjust to what's in season or what you have on hand. Hope you enjoy!
Provided by emzily23
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
- Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
- Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 25.5 g, Cholesterol 59.5 mg, Fat 20.2 g, Fiber 5.4 g, Protein 17.9 g, SaturatedFat 11.4 g, Sodium 431.5 mg, Sugar 7.2 g
RATATOUILLE PASTA
"This is one very attractive and tasty dish," Carol Dodds of Aurora, Ontario says of her zesty veggie-packed entree. "It's been a favorite for years, especially with my daughter who is a vegetarian."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. , Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.
Nutrition Facts : Calories 344 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 835mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges
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
RATATOUILLE WITH SAUSAGE
"We've enjoyed this hearty and flavorful dish for years," relates Diane Halferty of Tuscon, Arizona. "I concocted it when we lived on a large farm and had lots of fresh veggies and sausage available." In a pinch, prepared spaghetti sauce can be used in place of the fresh tomatoes, she suggests.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 cups ratatouille and 8 sausages.
Number Of Ingredients 16
Steps:
- Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 345 calories, Fat 22g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 929mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 5g fiber), Protein 18g protein.
RATATOUILLE WITH PASTA
Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.
Nutrition Facts : Calories 465 g, Fat 14 g, Fiber 4 g, Protein 14 g
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
BEST EVER RATATOUILLE
From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.
Provided by kristenkrol
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
- Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
- Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
- Season with salt and pepper to taste.
- Add: tomatoes, thyme and bay leaf.
- Reduce heat to low, cover, and cook 5 minutes.
- Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.
RATATOUILLE PROVENCALE
In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.
Provided by stella
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
- Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 35.2 g, Fat 19.9 g, Fiber 14.5 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 143.9 mg, Sugar 16.9 g
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