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.
ROASTED RATATOUILLE
Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
- Sprinkle with rosemary, thyme, salt and pepper.
- Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
- Toss with basil, olive oil and vinegar.
- Taste and adjust seasonings if necessary.
Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4
ROAST RATATOUILLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.
QUICK POACHED SALMON WITH SPEEDY RAT-ATAT-A-TOUILLE
Ratatouille doesn't have to take ages! Just make sure you chop all the vegetables to roughly the same, small size, so they cook quickly and evenly.
Provided by Joe Wicks
Categories HarperCollins Dinner Seafood Fish Salmon Poach Zucchini Eggplant Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil, ready to poach the salmon.
- Meanwhile, melt the coconut oil in a large saucepan over medium to high heat. Add the onion, zucchini and eggplant and stir-fry for about 4 minutes or until they are just starting to soften and color.
- Drop in the thyme and stir for another minute, then add the tomato paste and mix to coat the vegetables. Keep frying, stirring continuously, for about 45 seconds before pouring in the balsamic vinegar and 1/2 cup of water. Bring to a boil, then reduce to a simmer and let the ratatouille bubble away for about 10 minutes, or just until the vegetables are soft. If it seems to be getting too thick, add another 1/4 cup or so of water.
- While the veggies are simmering away, slide the salmon fillets into the boiling water. Bring back to a simmer, then cook the fish for 10 minutes, or until just cooked through.
- Using a slotted spoon, carefully lift the fish out of the water and drain well. Serve up your yummy ratatouille topped with the juicy salmon.
ROASTED RATATOUILLE
This classic stewed vegetable dish becomes a fresh culinary experience when the thyme-spiced vegetables are roasted instead.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Cut squash lengthwise into 3/4-inch-thick slices. Liberally brush both sides of the eggplants and squash with olive oil, and sprinkle with salt and black pepper. Arrange the eggplant and squash on a large baking pan.
- Cut the red pepper lengthwise into 3/4-inch-thick slices, and toss with the remaining olive oil. Sprinkle with salt and pepper, and place on the baking pan with the other vegetables. Sprinkle the vegetables with thyme. Roast vegetables until golden brown and tender, 25 to 35 minutes. Remove from the oven, and serve.
RATATOUILLE RICE
Another find in Sunset's Low Cholesterol Cookbook from the library. This uses brown rice and baked in a casserole.
Provided by nemokitty
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prheat oven to 350 degrees.
- Heat oil in 12 inch fry pan over medium heat. Add onion, cooking til soft, about 7 minutes. Add garlic and cook 1 more minute. Add mushrooms, bell pepper and eggplant. Cook, stirring, until liquid has evaporated, about 5 minutes.
- In a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. Cover and bake till rice is tender (about 1 hour).
CREAMY SALMON WITH CHUNKY RATATOUILLE
This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
- For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
- Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins - if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.
Nutrition Facts : Calories 449 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium
ROASTED RATATOUILLE RICE AND SALMON
Roasted vegetables are tossed with broth-infused rice and served alongside herb roasted salmon fillets.
Provided by College Inn
Categories Rice
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Arrange vegetables on a foil-lined baking sheet and sprinkle with 1 tablespoons oil; bake 12 minutes.
- After vegetables have roasted 12 minutes, place salmon, skin-side-down, on another foil-lined baking sheet. Brush with remaining 1 ½ teaspoons oil, sprinkle with thyme and season to taste with salt and black pepper, if desired. Bake about 14 minutes or until salmon begins to flake with a fork. Stir vegetables when placing salmon in oven.
- Meanwhile, bring broth to a boil in a large saucepan over high heat. Stir in rice and reduce heat to medium-low. Cover and cook 15 minutes or until water is absorbed. Stir in the roasted vegetables and basil. Season to taste with salt and pepper, if desired. Serve with salmon.
Nutrition Facts : Calories 461.6, Fat 11.7, SaturatedFat 1.8, Cholesterol 78.4, Sodium 140.5, Carbohydrate 46.8, Fiber 3.7, Sugar 4.9, Protein 40
More about "roasted ratatouille rice and salmon food"
THE BEST EASY BAKED RATATOUILLE RECIPE | WHOLESOME YUM
From wholesomeyum.com
RATATOUILLE PASTA RECIPE | BON APPéTIT
From bonappetit.com
20 EASY SALMON AND RICE RECIPES WE CAN’T RESIST
From insanelygoodrecipes.com
CRISPY SALMON RICE BOWL RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
ROASTED RATATOUILLE | FRENCH RECIPES | GOODTO
From goodto.com
ROASTED RATATOUILLE | DEHYDRATED BACKPACKING MEALS | TRAIL RECIPES
From trail.recipes
ROASTED RATATOUILLE RICE AND SALMON RECIPE - FOOD.COM
From pinterest.com
BAKED SALMON AND RATATOUILLE | NYSTEIA
From nysteia.com
ROASTED RATATOUILLE RICE AND SALMON - COLLEGE INN
From collegeinn.com
EASY INSTANT POT RATATOUILLE - FLAVOR THE MOMENTS
From flavorthemoments.com
SUNNY ANDERSON'S COD, CILANTRO-LIME RICE AND RATATOUILLE - YOUTUBE
From youtube.com
ROASTED RATATOUILLE RICE AND SALMON RECIPE ~ MENUIVA.COM
From menuiva.com
17 SALMON AND RICE RECIPES TO TRY FOR DINNER
From allrecipes.com
BAKED SALMON AND DILL RICE RECIPE - NYT COOKING
From cooking.nytimes.com
SALMON ON RATATOUILLE | HEALTHY RECIPE | WW AUSTRALIA - WEIGHT …
From weightwatchers.com
INSTANT POT RATATOUILLE RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.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