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.
PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
RATATOUILLE & PARMESAN BAKE
Get all five of your five-a-day with this ratatouille & cheese bake that is healthy and filling as well as being gluten-free and vegetarian
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Yield 2 (with leftovers for other meals)
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Cut the aubergine lengthways into long thin slices - once you have six slices, chop the remainder. Brush the slices very lightly with oil, place on a baking sheet lined with baking parchment and cook for 15 mins, turning once, until softened and pliable. Turn oven down to 180C/160C fan/gas 4.
- Meanwhile, heat the oil in a large non-stick frying pan and fry the onions until softened. Stir in the chopped aubergine, the peppers, courgettes and garlic, and cook, stirring, for a few mins more. Tip in the tomatoes and a half a can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. You can add up to half a can of water if the mixture is getting too dry. Stir through the basil leaves.
- If you are following our Healthy Diet Plan, set aside half of the ratatouille when it is ready - you'll need to chill this for our ratatouille pasta salad with rocket later in the week. If you're not following the plan, you can serve the extra ratatouille on the side or set it aside to enjoy for another meal.
- Beat the eggs with the yogurt, cheese and 1 tbsp water. Spoon the remaining ratatouille into a shallow ovenproof dish, top with the aubergine slices, then cover with the yogurt mixture and scatter with thyme. Bake for 10-15 mins until the topping is set and starting to colour. Serve with dressed rocket on the side.
Nutrition Facts : Calories 310 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 25 grams sugar, Fiber 16 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
PARMESAN RATATOUILLE RECIPE
Draw in diners with this Ratatouille Recipe. This Ratatouille Recipe is finished with a crispy Parmesan topping that will have people asking for seconds.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 6 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Combine bread crumbs, cheeses and seasoning. Cut vegetables into 1/4-inch-thick slices.
- Pour half the tomato sauce into 13x9-inch baking dish; cover with layers of half each of the vegetables and cheese mixture. Top with remaining sauce and vegetables. Drizzle with oil; cover.
- Bake 30 min.
- Top with remaining cheese mixture; bake, uncovered, 15 min. or until vegetables are tender and topping is golden brown.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 18 g, Fiber 4 g, Sugar 7 g, Protein 10 g
RAZZMATAZZ RATATOUILLE WITH PARMESAN CRISPS
Great recipe to use your summer bounty! The red pepper flakes give this ratatouille the extra "razz" and the flavor of Parmesan crisp is a nice compliment.
Provided by CHRISSYG
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle Eggplant pieces lightly with salt and pepper. Allow to rest salted in a colander for about a half hour.
- In a large deep sided frying pan heat 1 to 1 1/2 tablespoons oil until hot.
- Cook half the eggplant in the hot oil until lightly browned on all sides, transfer to a dish to reserve and repeat with the other half of the eggplant and reserve that on the side as well.
- In the same frying pan, heat another tablespoon of olive oil and add the onion, garlic, pepper sand red pepper flakes. Sautee' till slightly softened but not limp.
- Add the eggplant back to the pan and then add the chick peas, tomatoes and half of the basil and parsley.
- Cook on low until vegetables are softened and sauce has thickened somewhat. Adjust seasonings with salt and pepper to taste.
- Parmesan crisp:.
- Preheat oven to 425 degrees.
- Grate the parmesan cheese using the large holes of a box grater or using the grater attachment to a food processor.
- Oil a baking sheet well with vegetable oil (nonstick cooking spray can be substituted or use silpat if you are lucky enough to have it).
- Pile cheese in cookie sized rounds of about 1-1/2 inch diameter.
- Sprinkle over with freshly cracked pepper.
- Bake in oven about 5-7 minutes (keep an eye on it, it'll burn fast) until golden brown. Remove from cookie sheet and place on cooling racks.
Nutrition Facts : Calories 770.1, Fat 45.4, SaturatedFat 21.4, Cholesterol 99.8, Sodium 2807.6, Carbohydrate 43.3, Fiber 12.4, Sugar 13, Protein 51.4
PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden.
- Cool slightly and loosen with a metal spatula. Serve at room temperature.
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