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
RATATOUILLE
Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 1h15m
Yield 8 (Makes about 7 cups)
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
- Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
- Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
- Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.
Nutrition Facts : Calories 153, Fat 11 g, Carbohydrate 14 g, Protein 3 g, SaturatedFat 2 g, Sugar 8 g, Fiber 5 g, Sodium 392 mg, Cholesterol 0 mg
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 PANZANELLA SALAD WITH HERB-PARMESAN DRESSING
Steps:
- Heat a charcoal or gas grill to high.
- Put the basil, parsley, red wine vinegar, garlic and some salt and pepper in a medium bowl. Whisk in the olive oil. Set aside.
- Brush the eggplant, onion, pepper, squash and zucchini with canola oil on all sides and season with salt and pepper. Brush the cut side of the ciabatta with canola and season with salt and pepper.
- Place the zucchini, squash and eggplant on the grill, flesh-side down. Place the onion slices and the pepper on grill. Cover and cook until the cut vegetables are charred, about 4 minutes; then flip and cook, covered, until they are tender, another 2 to 3 minutes. Transfer the cut vegetables to a cutting board. Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 minutes more. Remove the pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
- Put the tomatoes in a grill basket and grill, covered, shaking the basket occasionally, until charred and softened, about 5 minutes. Grill the ciabatta, cut-side down, until golden and toasty, about 3 minutes. Flip and grill 1 minute more. Transfer to the cutting board with the vegetables.
- Seed and chop the bell pepper; remove the peels and coarsely chop the red onions; cut the zucchini, squash, eggplant and bread into 2-inch cubes. Combine the vegetables and bread in a large bowl, season with salt and pepper, and toss with some of the dressing. Mound the salad on a serving platter, top with some of the arugula, and drizzle with the remaining dressing. Scatter the Parmesan over the top, and serve immediately.
Nutrition Facts : Calories 371 calorie, Fat 29 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 279 milligrams, Carbohydrate 23 grams, Fiber 8 grams, Protein 7 grams, Sugar 11 grams
RATATOUILLE SALAD
Traditional ratatouille ingredients-eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs-are even better when tossed as a salad!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h40m
Number Of Ingredients 14
Steps:
- Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
- Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 105, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 230 mg
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 PASTA SALAD WITH ROCKET
Use up leftover ratatouille to make a substantial vegetarian lunch that's quick to prepare and also super healthy, providing all five of your five-a-day
Provided by Good Food team
Categories Lunch, Pasta
Time 13m
Number Of Ingredients 5
Steps:
- Cook the pasta following the pack instructions, then drain and toss with the ratatouille (you could use the recipe from our Herb & garlic pork with summer ratatouille), olives and vinegar. Spoon into a container and top with the rocket. Toss the rocket through just before eating.
Nutrition Facts : Calories 301 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
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
GRILLED RATATOUILLE PASTA SALAD
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Provided by Anna Stockwell
Categories Grill Zucchini Eggplant Pasta Salad Tomato Mozzarella Vinegar Thyme Basil Summer Dinner Kid-Friendly Small Plates Vegetarian Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
- Cook pasta according to package directions.
- Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
- Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
ROAST RATATOUILLE SALAD
I normally think of ratatouille as a winter food, but this new twist makes it great for a colourful summer meal.
Provided by Sackville
Categories Peppers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F or 220°C and lightly oil two large trays.
- Top and tail the eggplant and slice it lengthways into six slices.
- Halve the unpeeled shallots and the plum tomatoes.
- Quarter and de-seed the peppers.
- Lay out the eggplant on one tray.
- Also put the peppers and shallots-- skin side up-- on the tray.
- On the other tray, lay out the zucchini slices and tomatoes, cut side up.
- Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
- Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
- When you take out the tray, you can peel the peppers if desired.
- Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
- The skins should now slide off.
- Get a glass serving bowl and lay the eggplant slices in the bottom.
- Season with salt and pepper and add the courgettes.
- Season again.
- Scrape the tomatoes and shallots out of their skins.
- Slice the peppers and then combine all three to make the last layer.
- Now drain the juices from the tomato baking tray into a bowl.
- Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
- Pour over the salad and let cool before serving.
Nutrition Facts : Calories 303.6, Fat 24.4, SaturatedFat 3.4, Sodium 22.1, Carbohydrate 21.6, Fiber 7.1, Sugar 8.8, Protein 4.5
More about "roasted ratatouille salad food"
BEST RATATOUILLE SALAD RECIPE - HOW TO MAKE …
From womansday.com
SUMMER RATATOUILLE SALAD | VEGETABLES RECIPES | JAMIE …
From jamieoliver.com
GRILLED RATATOUILLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
ROASTED RATATOUILLE = THE BEST RATATOUILLE | ALEXANDRA'S …
From alexandracooks.com
BEST RATATOUILLE RECIPE - COOKIE AND KATE
From cookieandkate.com
18 BEST RATATOUILLE RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
15 SALAD DRESSING RECIPES FOR FLAVOR-PACKED SALADS - SIMPLY RECIPES
From simplyrecipes.com
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
25 BEST EGGPLANT RECIPES OF ALL TIME TO TRY - TODAY
From today.com
SMOKY CORN SALAD, SHEET PAN ROASTED RATATOUILLE WITH …
From goodmorningamerica.com
CLASSIC RATATOUILLE – A COUPLE COOKS
From acouplecooks.com
ROASTED RATATOUILLE PASTA SALAD RECIPE - GRANDE CHEESE
From grandecheese.com
RATATOUILLE RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
ROASTED RATATOUILLE RECIPE | EPICURIOUS
From epicurious.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