ROASTED VEGETABLE RATATOUILLE
This cook-once, eat-twice roasted vegetable ratatouille recipe makes the most of ripe summer veg. It's the ultimate timesaver for busy weeknights. Make a batch to feed eight, then use the other half to cook our spiced shakshuka brunch recipe.
Provided by The delicious. food team
Categories Midweek meal recipes
Time 55m
Yield Serves 8 (2 meals for 4)
Number Of Ingredients 10
Steps:
- Heat the oven to 200°C/180°C fan/ gas 6. Put the onions, aubergine, peppers, courgettes and fennel into 1 large or 2 smaller roasting tins. Drizzle with half the olive oil, season generously with salt and pepper, then toss to coat. Roast for 20 minutes.
- Add the radishes, tomatoes, garlic and sherry vinegar. Toss to coat, then roast for 15-20 minutes more until the vegetables are tender and the tomatoes are beginning to burst.
- Drizzle with the remaining olive oil, scatter over the herbs and serve half with fresh crusty bread or pasta and chill or freeze the rest (see Make Ahead or How to Freeze, opposite).
Nutrition Facts : Calories 133kcals, Fat 6.5g (1g saturated), Protein 3.7g, Carbohydrate 11.5g (10g sugars), Fiber 6.8g
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
ROASTED RATATOUILLE
Here's a mostly hands-off version of ratatouille that's different in character from my sautéed one but also delicious. It yields a bit less, but by using two sheet pans, you'll have an ample side dish for four.
Provided by Martha Holmberg
Categories Side dishes
Yield Yields 4 to 5 cups.
Number Of Ingredients 10
Steps:
- Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets (12×16-inch sheet pans are a good size) with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables evenly over both sheets. Don't spread the vegetables too thin or they may burn (they shrink a lot as they cook).
- Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink and the other vegetables are well-browned, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.
Nutrition Facts : ServingSize four., Calories 430 kcal, Fat 310 kcal, SaturatedFat 5 g, TransFat 35 g, Carbohydrate 29 g, Fiber 10 g, Protein 6 g, Sodium 450 mg, UnsaturatedFat 29 g
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.
SUMMER VEGETABLE RATATOUILLE
My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.
Provided by Rani
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
- In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
- Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
- Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
- Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
- Remove the bay leaf and adjust seasoning.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 15.9 g, Fat 14.1 g, Fiber 5.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 13.1 mg, Sugar 6.3 g
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
OVEN-ROASTED RATATOUILLE
I wanted an easy side veg to bake along with my meatloaf at about the same time and temperature, but you can certainly turn up the heat to 400 and cook it uncovered for less time if you don't have anything else in the oven. I used what I had on hand and it made a lot, so play with the amounts and ingredients. I didn't really measure my olive oil, just used enough to coat. Friends that don't normally like vegetables ate this up!
Provided by c.walsh
Categories Vegetable
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Spray a 13x9 inch baking dish with non-stick cooking spray and place vegetables inside.
- Coat vegetables with olive oil.
- Sprinkle with garlic, herbs, salt and pepper. Lightly stir.
- Bake 30 minutes covered in foil, 30 minutes uncovered at 350 degrees.
Nutrition Facts : Calories 101.3, Fat 5.9, SaturatedFat 0.8, Sodium 185.1, Carbohydrate 12.4, Fiber 5.3, Sugar 4.7, Protein 2.3
ROASTED RATATOUILLE
This is very yummy. It is also easy. The leftovers are great with pasta and it uses all those beautiful vegetables that are so plentiful in the summer.
Provided by conniecooks
Categories Peppers
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Line a sheet pan with aluminum foil.
- Spray with cooking spray.
- Cut the eggplant unpeeled into 1" cubes.
- Cut the zucchini into 1" cubes.
- Cut the red pepper into 1" cubes.
- Cut the onion into large wedges maybe 8-10 pieces.
- Leave the tomatoes whole and also the garlic if using.
- Put all vegetables on prepared pan.
- Sprinkle with salt and pepper to taste and dried herbs.
- Drizzle with Olive oil. Use your hands to toss gently and coat everything with seasoning and oil.
- Bake at 350F for about 1 hour. Turn every 15 minutes.
- While it is warm toss with fresh basil and crumbled goat cheese.
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