GRILLED RATATOUILLE
This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat.
- Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
- When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.
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
RATATOUILLE
Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.
Provided by Cookie and Kate
Categories Stew
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
- To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
- On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with 1/4 teaspoon of the salt, and set aside.
- On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
- Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
- Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
- Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
- Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
- Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
- Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add 1/4 teaspoon more) and black pepper.
- Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille's flavor improves as it cools. It's even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Nutrition Facts : ServingSize 1 generous serving, Calories 290 calories, Sugar 16.8 g, Sodium 441.4 mg, Fat 18.7 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 30.7 g, Fiber 10.1 g, Protein 6 g, Cholesterol 0 mg
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
SUMMER BOUNTY RATATOUILLE
Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. -Phyllis Jacques, Venice, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well., In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally., Stir in fresh herbs. Serve over baguette cubes.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 6g fiber), Protein 7g protein.
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
This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 3 quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
- Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
- Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.
Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g
SUMMER VEGETABLE MEDLEY
This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. , Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.
Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 345mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
RATATOUILLE
Ratatouille is the best way to enjoy fresh summer vegetables. This dish is delicious, healthy, and packed with flavor.
Provided by Emily Walker
Categories Dinner
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375.Slice the eggplant, zucchini, red onion, and roma tomatoes. Set aside.
Nutrition Facts : ServingSize 1 g, Calories 115 kcal, Carbohydrate 19 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 141 mg, Fiber 6 g, Sugar 11 g
PISTO MANCHEGO (SPANISH RATATOUILLE)
Pisto Manchego is a classic Spanish dish that incorporates fresh Mediterranean vegetables like peppers, onions, tomatoes, croquettes (zucchini ) and sometimes even eggplant. It is simmered on low and slowly in a tomato olive oil sauce, and it can be served with shaved cheese, cured ham or fried egg. Sometimes it is called Spanish ratatouille.
Provided by Edyta
Number Of Ingredients 13
Steps:
- Bring a pot of water to boil. Add tomatoes and leave them for 2-3 minutes until the skin starts to break. Remove to a colander and let cool off. Then peel the skin and chop your tomatoes.
- Preheat olive oil in a dutch oven or another heavy pan with the lid, on a moderate heat. Then saute onions for 5 minutes, uncovered.
- Add chopped garlic and saute for few more minutes.
- Add peppers and cook for 5 more minutes.
- Reduce the heat to low, add zucchini and tomatoes, a little bit of salt and pepper and put the lid on. Let cook covered for about 30 minutes, stirring it occasionally.
- Check for seasoning and adjust with salt and pepper as needed. Add smoked paprika, if using, sherry vinegare, and mix all together.
- Place it in a serving bowl, drizzle extra virgin olive oil, shave over some Manchego Cheese, sprinkle on some parsley and serve with bread. Enjoy!
Nutrition Facts : Calories 232 kcal, Carbohydrate 20 g, Protein 5 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 50 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving
SUMMER RATATOUILLE
I love ratatouille...but I hate the peppers. This recipe is a combination of other recipes and try & error with spices - minus the peppers.It is delicious - even better the next day.
Provided by NY Foodie
Categories Stew
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Peel eggplant and cut into circular slices 3/8-inch thick. Place eggplant in colander and toss with salt. Let stand 30-45 minutes. Drain. Dry each slice in a towel.
- Scrub zucchini & squash, slice off two ends, and cut into slices about same size as eggplant. Toss with olive oil, salt & pepper and place on baking sheet. Roast zucchini & squash for 10-12 minutes. Set aside.
- Meanwhile, saute eggplant in olive oil for about 2 minutes on each side to brown lightly; do not overcrowd. Remove to a side dish with towel to drain excess oil.
- In same skillet, cook onions in olive oil for about 5-7 minutes, or until tender but not browned. Stir in garlic and continue to sauté careful not to brown. Season with salt, pepper, thyme, coriander and fennel seed. Add crushed tomatoes.
- Place 1/3 tomato sauce in bottom of covered casserole (min. 2 1/2 inches deep) and sprinkle ½ of the basil. Arrange in layers the eggplant, then zucchini & squash, then add another 1/3 tomato sauce. Layer remaining eggplant, zucchini & squash on top and finish with remaining tomato sauce and basil.
- Cover casserole and simmer on very low heat for 10 minutes. Uncover, tip casserole and baste with accumulated juices. Correct seasoning, if necessary.
- Cook uncovered 15 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
- Set aside uncovered. Reheat slowly at serving time, or serve cold.
Nutrition Facts : Calories 119.6, Fat 0.9, SaturatedFat 0.2, Sodium 244.2, Carbohydrate 28, Fiber 12.3, Sugar 12.7, Protein 5.2
BEST RATATOUILLE RECIPE 2022 ❤️
After hundreds of Ratatouille recipes tested by our expert team, we chose the best Ratatouille recipe of 2022! Learn how to make in 5 easy steps! Ratatouille is a traditional dish from the home kitchens of Provence, France. It's a simple stew of glorious summer vegetables-zucchini, eggplant, tomatoes, and peppers. This easy ratatouille recipe is a flavorful, hearty and satisfying weeknight dinner.
Categories Low Carb Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Using a large skillet over medium high heat, sauté onions in olive oil until they begin to soften, about 5 minutes.Add garlic in 2 tablespoons and reduce heat to low.
- While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough eggplant cubes all at once to cover the bottom of the pan.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'jojorecipes_com-medrectangle-4','ezslot_5',340,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-medrectangle-4-0')};Cook the eggplant, stirring occasionally, for 8 minutes, or until the eggplant is softened. Remove eggplant cubes, and add them to pan with the onions.Working in batches, repeat this process until all of the eggplant cubes have been cooked.
- Put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini and the bell pepper in cubes all at once to cover the bottom of the pan.Cook the zucchini and the bell pepper, stirring occasionally, for 12 minutes, or until the zucchini is lightly browned on all sides. Remove the mixture, and add them to pan with the onions and eggplant cubes.Working in batches, repeat this process until all of the zucchini cubes have been cooked.
- Cut tomatoes in half lengthwise, remove seeds, chop coarsely. If using fresh tomatoes, boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife.Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Add the chopped tomatoes to the pot with cooked vegetables and cook the mixture, stirring occasionally, for 5 to 7 minutes.Cook until vegetables are very tender and lightly browned at the edges. When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don't stick to the bottom of the pan.
- Once vegetables are done cooking, combine them on one baking sheet. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.Stir in the basil and combine the mixture well.
- Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color. To serve, transfer ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side.If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day. Cooking ratatouille in one pot is possible.The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving. Ratatouille is even better the next day. If you make it ahead, simply store in a tight-lid container (preferably glass) and refrigerate.Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or frozen 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. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'jojorecipes_com-banner-1','ezslot_7',112,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-banner-1-0')};
Nutrition Facts : Per Serving 245 calories; 19g fat; 5g saturated fat; 13mg cholesterol; 353mg sodium; 25g carbohydrate; 11g sugars; 7g fiber; 6g protein. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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VEGAN GRILLED RATATOUILLE WITH SUMMER VEGETABLES - SARAH ...
From sarahgoldrd.com
Cuisine AmericanCategory DinnerServings 4Total Time 35 mins
- Heat grill to medium (about 400 degrees F). Slice eggplant into 1/2 inch rounds and zucchini lengthwise into quarters (bigger pieces are better for the grill so it doesn’t get too soft). Toss in a bowl with 1 Tbsp olive oil, 1/4 tsp salt and a couple of turns of freshly ground pepper. Grill vegetables for 3-5 minutes per side, just enough to brown, but don’t let them get too soft or they will become mushy when you add them to the rest of the dish. When done, remove and let cool on cutting board until cool enough to handle and chop. When ready, chop into ~ 1/2 inch pieces.
- Meanwhile, dice onion, mince garlic, and slice mushrooms. Heat remaining 1 Tbsp oil over medium heat in a large pan. Add onions and cook for 2-3 minutes until slightly softened. Add garlic and saute until fragrant, about 30 seconds to 1 minute. Add mushrooms and cook for another 5 minutes, until slightly soft.
- Add tomatoes, rosemary, thyme, oregano, remaining 1/4 tsp of salt, and a little fresh pepper. Stir and turn down heat to low and cook for 5-7 minutes to let flavors set in.
- Stir in eggplant and zucchini and let cook for another 1-2 minutes. Add basil and parsley. Top with cheese if using and serve with grain or bread of choice.
RATATOUILLE - FRENCH VEGETABLE STEW - RECIPETIN EATS
From recipetineats.com
5/5 (34)Category Light Mains, Main, SidesCuisine French, WesternCalories 158 per serving
- Sweat eggplant: Place eggplant in a colander set over a bowl. Sprinkle with salt, toss with hands. Leave for 30 minutes to sweat (no need to wipe off water that beads on surface).
- Make tomato puree: Place tomato in a blender, food processor or other appliance of choice. Blitz until smooth. (No need to do this if using passata or crushed tomato.)
- Cook eggplant: Heat 2 tbsp oil in a large skillet over medium high heat. Add eggplant and cook for 4 to 5 minutes, stirring regularly, until it's golden on the surface but still somewhat firm and raw inside. Transfer to a large pot.
VEGETABLE RATATOUILLE RECIPE AND BASQUE ORIGINS - …
From discover.hubpages.com
Author Patty Inglish MSEstimated Reading Time 8 mins
RECIPE: SUMMER RATATOUILLE & PARMESAN POLENTA WITH ...
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3.4/5 Total Time 40 minsCuisine FrenchCalories 700 per serving
SUMMER RATATOUILLE - KARISTA BENNETT
From karistabennett.com
Reviews 2Estimated Reading Time 5 mins
RATATOUILLE, A CLASSIC PROVENCAL SUMMER MEDLEY OF VEGETABLES.
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RAYMOND BLANC’S CLASSIC FRENCH RECIPES FOR SUMMER ...
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RATATOUILLE - A TRADITIONAL RECIPE - STACY LYN HARRIS
From stacylynharris.com
4.9/5 (12)Category Main Course, Side DishCuisine American, French
- In a large casserole pan or dutch oven, heat 2 tablespoons of olive oil. When the oil is shimmering, add the chopped eggplant, zucchini, squash, and peppers and fry for about 5 to 8 minutes. Do this in batches so that the vegetables brown instead of steaming. Cook until they are golden and soft. Remove vegetables to a bowl.
- In the same pan, add another 2 tablespoons of olive oil. Add the onions and cook for about 5 minutes. Add the garlic, basil stalks, and thyme and cook for another 5 to 7 minutes, or until vegetables are golden. Add salt and pepper.
- Add the cooked vegetables back to the pan along with the raw tomatoes, plum tomatoes, balsamic vinegar, salt, and pepper.
- Gently stir. Cover the pan and simmer over low heat for 40 minutes, or until reduced and sticky.
SUMMER RATATOUILLE SALAD | VEGETABLES RECIPES | JAMIE ...
From jamieoliver.com
Servings 4Total Time 35 minsCategory Light MealsCalories 125 per serving
- Heat a griddle pan until searingly hot. Grill the peppers on both sides until blackened, then transfer to a bowl and cover with clingfilm.
- Slice the aubergine and half the courgettes into long strips – if you have any courgette flowers leave them whole.
- Using the same pan, grill the aubergine, courgettes and their flowers (if using) until slightly charred; transfer to a bowl, season, and drizzle with oil.
CLASSIC FRENCH PROVENCAL RATATOUILLE - 31 DAILY
From 31daily.com
4.5/5 (38)Total Time 1 hr 15 minsCategory SideCalories 136 per serving
- Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle seasoning and salt and freshly ground pepper over the vegetables and drizzle with the olive oil.
- Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.
- Remove from the oven; sprinkle with fresh herbs and serve immediately. It is excellent as a side dish tossed with pasta or served on toasted slices of french bread. Add some ground meat for additional protein if you'd like.
RATATOUILLE RECIPE - FRENCH SUMMER VEGETABLE STEW ...
From everyday-delicious.com
Cuisine FrenchTotal Time 1 hr 20 minsCategory Dinner, Main Course, Side DishCalories 260 per serving
- Prepare all the vegetables: Dice the onion, chop the garlic very finely. Cut the eggplants, zucchini and bell peppers into ½-inch / 1.5 cm cubes. Pour boiling water over the tomatoes, peel them and cut into ½/inch / 1.5 cm cubes.
- Prepare all the vegetables: Cut the eggplant into 3/4-inch / 2 cm thick half-slices, season well with salt and set aside for 30 minutes. After this time, pat dry with paper towels (salting the eggplant can be omitted, but it makes, in my opinion, frying and browning easier).
SUMMER'S END RATATOUILLE RECIPE - REAL SIMPLE
From realsimple.com
4/5 (11)Total Time 1 hr 10 minsCategory FoodCalories 148 per serving
- Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.
- Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.
- Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes.
- Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes.
CANNED SUMMER VEGETABLE RATATOUILLE | BETTER HOMES & GARDENS
From bhg.com
Servings 6Calories 62 per servingTotal Time 2 hrs 55 mins
- In an 8- to 10-quart heavy pot heat oil over medium-high heat. Add onions; cook about 10 minutes or until onions are just tender, stirring occasionally. Add eggplant and sweet peppers; cook and stir about 5 minutes or until eggplant and peppers just begin to soften. Add the tomatoes, rosemary, oregano, thyme, garlic, salt, and black pepper. Bring to boiling over medium-high heat, stirring often; reduce heat. Cover and boil gently for 5 minutes. Stir in basil, parsley, and lemon juice.
- Ladle hot vegetable mixture into hot clean pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a pressure canner at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.
- To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation).
RATATOUILLE RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (28)Servings 4Cuisine FrenchCategory Main Dish or Side Dish
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion, eggplant, and ½ teaspoon salt and cook until soft, about 8 to 10 minutes.
- Add the garlic, half the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, the remaining salt, and pinches of black pepper and red pepper flakes. Cook for 10 more minutes, stirring occasionally. Stir in 1 tablespoon of the vinegar. Top with the remaining cherry tomatoes and bake uncovered for 17 to 20 minutes until the tomatoes start to burst.
- Remove from the oven, stir in the remaining 1 tablespoon vinegar, drizzle with olive oil, and garnish with fresh herbs. Season to taste with more salt, pepper, as desired.
VEGAN RATATOUILLE TIAN (GARDEN TO TABLE ... - CHAMPAGNE ...
From champagne-tastes.com
Ratings 9Calories 121 per servingCategory Main Course, Side Dish
- Pour tomato sauce into the bottom of a medium-size baking dish. Add 1 TB oil, salt, and fresh herbs.
- Gather your sliced veggies (tomato, zucchini, yellow squash, and eggplant). Beginning at the outer edge of the baking dish, start layering the veggies concentrically towards the center.
- Cover with parchment paper, and roast about 45 minutes. Vegetables should be wilted but not brown.
LATE SUMMER RATATOUILLE RECIPE - CALLING ALL FOOD LOVERS!
From mashed.com
4.3/5 (3)Total Time 2 hrs 20 minsCategory Main DishCalories 266 per serving
- Preheat oven to 350 degrees. Prepare 4 rimmed baking sheets or other rimmed baking dishes by covering the bottom of each with parchment paper. Make sure your oven can fit all of them at once, or you'll have to bake in batches.
- Prepare and cut your vegetables: finely mince 4 garlic cloves. Cut onion in half through the root, and then slice into thin crescent moon slices. Dice eggplant into 1-inch cubes. Slice peppers into strips. Slice zucchini into rounds. Remove oregano and thyme leaves from stems. Dice tomatoes into 1-inch cubes. Mince basil finely.
- Transfer eggplant, zucchini, bell peppers, and onion each onto their own separate prepared baking dish. Add half the garlic to the onion pan, and mix well. Distribute leaves from rosemary and thyme equally amongst all the pans. Season each vegetable batch lightly with salt and pepper. Drizzle 2 tablespoons olive oil on each of the pans. Mix well to ensure even distribution.
- Place all the pans in the oven (or work in batches). Cook until vegetables are very tender and lightly browned at the edges, using these timelines as guides: peppers for 40 minutes, eggplant for 45 minutes, zucchini for 45 minutes, and 50 minutes for the onions. Shake or stir the pans halfway through, ensuring even cooking.
RUSTIC RATATOUILLE: A ONE POT SUMMER MEAL ... - OUR FOOD FIX
From ourfoodfix.com
Cuisine American, FrenchEstimated Reading Time 6 minsCategory Entree, Main Dish, SnacksTotal Time 1 hr 30 mins
- Cut eggplant into 1-inch cubes, place in a colander over the sink or a bowl, and salt liberally. Let the eggplant drain while you prep the other vegetables.
- In a Dutch oven or large stainless steel pot, melt 2 tablespoons butter or ghee over medium-high heat. Add zucchini and season liberally with salt and pepper. Sauté until it begins to soften and brown, about 5 minutes, stirring occasionally. Remove from pot and place in a large bowl.
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From eatingbirdfood.com
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