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
DISNEY'S RATATOUILLE
The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.
Provided by Juli Warfel Bitler
Categories Side Dish Vegetables Eggplant
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
- Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
- Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 25 g, Cholesterol 13.1 mg, Fat 19.1 g, Fiber 7.4 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 353 mg, Sugar 10.9 g
SOUTHERN ITALIAN RATATOUILLE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot. Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute. Continue to saute for another 1 to 2 minutes. Season mushrooms with salt and pepper and pour onto cookie sheet to cool. Set used pan aside.
- In a separate, clean skillet, heat 1 tablespoon oil over medium heat. Add minced garlic. Cook until golden brown, about 1 to 2 minutes. Add onion and cook until softened, about 5 minutes. In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat. Add yellow squash. Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms.
- Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme. When heated thoroughly, add peppers to waiting mushrooms and yellow squash. Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes. Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables.
- In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes. In the other, bring the tomatoes to a simmer. Season the leeks with salt and pepper, to taste, and add spinach. When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet. Add basil to the tomatoes, then add tomatoes to cookie sheet. Stir gently, and top with Parmesan and serve.
SLOW-COOKER ITALIAN-STYLE RATATOUILLE
You'll love the way the smells come together for this traditional comfort food, which can be eaten either as a stew on its own with garlic knots on the side or served over whole wheat pasta (and still with garlic knots on the side).
Provided by Joseph A.
Categories European
Time 9h
Yield 1 batch, 8 serving(s)
Number Of Ingredients 11
Steps:
- 1) Place all ingredients in a 6-quart slow-cooker.
- 2) Cook on low for 8 hours. Can be served as is or over pasta along with garlic knots on the side.
- Note: If serving over pasta then instead of the broth use another 28-oz. can of crushed tomatoes with basil. The broth is for if you're looking to make something more along the lines of a hearty soup/stew. Also the weights for the eggplant, zucchini, and yellow squash are all approximate. If your eggplant and squashes are larger or smaller than that don't worry -- esp. if they happen to be larger. The larger the better IMHO as long as you have room in the slow-cooker!
- Variation: Tex-Mex ratatouille.
- Use two 28-oz. cans of fire-roasted crushed tomatoes instead and throw in the juice of 2 limes (or 8 packets of unsweetened TrueLime), 6 packets of mild taco seasoning, 1 bunch of fresh cilantro (chopped) instead of the Italian herbs (or 1 tube of Gourmet Garden fresh cilantro herb paste if you're lazy like me and don't like to do a lot of chopping LOL), and about 1 - 2 lbs. of cooked ground beef (or 2 packages of Gardein crumbles if looking to make a vegetarian version). This variation can be served either over rice or used as a filling for tacos or burritos.
Nutrition Facts : Calories 39.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.2, Sodium 312.2, Carbohydrate 8.2, Fiber 3.1, Sugar 4.1, Protein 1.9
RATATOUILLE WITH ITALIAN SAUSAGE
Steps:
- Trim and discard the stems from the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
- Peel the onion and dice into 1/4- to 1/2-inch pieces. Cut the peppers in half, remove and discard the stems and seeds, and cut into 1/2-inch pieces. Remove and discard the stem from the eggplant and cut into 3/4-inch chunks.
- Cut the Italian sausage into 1/4- to 3/8-inch-thick slices and place in a large stock pot. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until browned. Add the zucchini, squash, onion, and peppers and cook, stirring occasionally, for 20 minutes, or until the vegetables start to soften. Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender. Stir in the tomatoes and Italian seasoning, season with salt and pepper, and cook for 10 minutes, or until all of the vegetables are cooked through. Serve warm.
- Food Trivia
- Everyone has their own version of how to cut an onion without crying. I'm not convinced that any of them work, but the most popular versions seem to be: 1) freeze the onions for half an hour before chopping; 2) peel them under running water; 3) don't slice the onion root, which releases the strongest fumes; 4) breathe through your nose while chopping. And we can't forget to include holding a piece of bread in your mouth as you chop, although I suggest you try this one when no one else is around.
- VEG OUT
- Do I even have to say you can leave out the Italian sausage?
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- Prepare the herb paste: Process all herb paste ingredients in a food processor until smooth. Set aside.
- Line a baking sheet with parchment paper. Place eggplant cubes on paper and sprinkle with 1 teaspoon salt. Bake at 400 F 10-12 minutes or until slightly softened.and dry. Set aside.
- Place 2 tablespoons olive oil in a large skillet over medium-high heat. Heat oil until shimmering, then add potatoes and onion. Stir frequently until potatoes and onions become translucent. Clear the center of the pan and add 1 tablespoon olive oil and tomato paste. Stir until potatoes are evenly coated. Continue cooking over medium-high heat until lightly browned, about 2 minutes. Add water, chopped tomatoes, and reserved juice, and previously cooked eggplant. Bring to a boil, then reduce heat to medium, cover, and let simmer for 20 minutes, stirring frequently.
- While the stew is simmering, heat remaining 1 tablespoon olive oil in a medium skillet, over medium-high heat. Add diced zucchini, red pepper, and 1/2 teaspoon salt to skillet. Cook over medium-high heat until vegetables are just tender. Clear the center of the pan and stir in herb paste until vegetables are coated. Cook 1-2 minutes longer until fragrant. Remove from heat and stir into potato-stew mixture until combined. Cover and let sit 20 minutes in order to let the flavors meld.
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