RATATOUILLE RAVIOLI
I saw this in Better Homes & Garden Eating Well with the Food Guide Pyramid book from the library.
Provided by nemokitty
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the eggplant, zucchini, undrained tomatoes, onion, green pepper, basil, thyme, garlic salt and pepper. Bring to boiling; reduce heat.
- Simmer, covered, about 20 minutes or till vegetables are tender.
- Cook uncovered for 5 to 10 minutes or till desired consistency, stirring.
- Cook ravioli according to package, drain.
- Add ravioli to vegetable mixture, toss gently.
- Sprinkle with parmesan cheese.
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 BAKE
This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.
Provided by Surpriseitswendy
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g
RATATOUILLE
This terrific dish is loaded with succulent Mediterranean vegetables.
Provided by LYNETTE MARIE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g
EASY RATATOUILLE
A bowlful of this warming, healthy veggie ratatouille provides all of your five a day and packs in plenty of flavour. Serve with pasta or fresh bread
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
- Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.
Nutrition Facts : Calories 220 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 11 grams fiber, Protein 7 grams protein, Sodium 0.05 milligram of sodium
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
CLASSIC RATATOUILLE
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. -Diane Trester, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.
Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 7g fiber), Protein 5g protein.
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
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- 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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