VEGETABLE NAPOLEON OR REMY'S RATATOUILLE IN ROASTED PEPPER SAUCE
This is a popular vegetarian dish served at the catering company I work at. I made a smaller version for my family. When you finish it looks a lot like the final dish they serve on the movie Ratatouille. I especially like it because nothing is wasted. All edible parts of the vegetable go into the sauce that aren't used in the main dish. It is very involved but worth it in the end.
Provided by Lil Miss Peppers
Categories Sauces
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the first 4 peppers by first cutting off the top and bottom and discarding inedible portions. Then cut down the sides so they form solid squares. You can usually manage to get about 3 pieces from each pepper that are 2 inches square each. Throw all pieces, including excess edible portions into a baking pan. Gut the two peppers for the sauce and cut into manageable pieces. Place them in pan as well.
- To prepare other vegetables, cut off top and bottoms, discarding inedible portions. Slice eggplant, zucchini, onions and squash into circular pieces. Eggplant should be approx 1/4 inch thick, onion, zucchini and squash can be any thickness desired under 1/8 inch. Place all edible pieces in baking pan.
- Coat all vegetables in olive oil.
- Roast in oven (500 degrees) for up to 30 minutes until edges of pepper are beginning to blacken and other vegetable centers become soft enough to poke with a fork.
- Grill 6 slices of eggplant on skillet and lay out individually on a cooking-sprayed cookie sheet.
- Then grill 12 slices of bell peppers. Place one on each stack of vegetables. The other 6 will be another layer after the next step.
- Next, grill zucchini slices and places enough on each pepper slice to cover fully. Throw excess into blender or food processor.
- Now stack other grilled bell peppers on top of stacks. ALL other pepper not yet used, including those specifically made for the sauce should be thrown in the blender.
- Grill squash and place enough slices on each stack to cover peppers fully. Throw excess into blender.
- Place onion slices on top of stack.
- Top each stack with a generous helping of mozzarella cheese (or one slice).
- Place cookie sheet in oven (350 degrees) for approx 15 minutes or until all cheese is completely melted.
- While the pieces are in the oven puree the excess vegetables and put in a large saucepan. Add the juice in the bottom of the pan from roasting the vegetables as well as the whipping cream and veggie broth.
- Season sauce as desired. I personally added parsley and pepper flakes for a sweet and spicy combination.
- Heat on medium-high until throughly mixed into a creamy sauce.
- To serve, place one napoleon on a plate and pour pepper sauce on top until well covered.
Nutrition Facts : Calories 201.8, Fat 15.2, SaturatedFat 9.3, Cholesterol 54.3, Sodium 25, Carbohydrate 16, Fiber 5.7, Sugar 7.1, Protein 3.8
VEGETABLE RATATOUILLE WITH PASTA
This is a wonderful vegetarian dish. I made this recently and added in some herbs de provence spice which gave it a really nice flavor...I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
- Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
- Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
- Remove the roasting pan and stir in the tomato mixture into the roasting pan.
- Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
- Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
- While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
- Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
- Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
- Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 557, Fat 21.6, SaturatedFat 3.6, Cholesterol 3.7, Sodium 82.9, Carbohydrate 84.9, Fiber 17.1, Sugar 11, Protein 11.6
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
RATATOUILLE
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
- Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
- Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
- In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
- Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
- Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
- Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams
REMY'S RATATOUILLE
I found a version of this recipe online, and made a couple of changes to suit my tastes, since I can't stand bell peppers of any kind! Select eggplant, zucchini, squash and tomatoes that are about the same size in diameter.
Provided by Carol
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Cut a piece of parchment to fit about half way down an oval baking dish, about 10" in the longest direction.
- Pour tomato puree into bottom of baking dish.
- Drop the sliced garlic cloves and diced onion into the sauce.
- Stir in 1 tablespoon of the olive oil and season with half the salt and pepper, stirring to mix evenly.
- Trim the ends off the eggplant, zucchini, yellow squash, and tomatoes. Using a mandoline slicer, slice each vegetable very thin, about 1/8" thick.
- Arrange slices on top of the tomato sauce in a large spiral, overlapping each vegetable slightly, and keeping the order the same (All the vegetables may not fit, as this is more about presentation).
- Drizzle the remaining olive oil on top and season with remaining salt and pepper.
- Remove thyme leaves from stems and sprinkle on top.
- Cover with parchment paper.
- Bake for 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left.
- Serve by scooping up layers with some sauce below, trying not to disturb the overlapping slices.
ROASTED VEGETABLE NAPOLEONS
Steps:
- Preheat oven to 450°F. and brush 2 baking sheets with some of the olive oil.
- Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season with salt and pepper. Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven half way through roasting, until just tender and lightly browned, 10-15 minutes. Transfer vegetables as roasted to a tray, arranging them in one layer. Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding.
- In a small bowl stir together ricotta, thyme, and salt and pepper to taste.
- Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon of ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices, and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion and top with 1 eggplant slice. Make 5 more napoleons using remaining vegetables, ricotta mixture, and mozzarella in same manner.
- Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 1-inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1-inch of leaves around top. Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through.
More about "vegetable napoleon or remys ratatouille in roasted pepper sauce food"
REMY’S RATATOUILLE RECIPE - OHMYDISH
From ohmydish.com
4/5 (133)범주 Side Dishes
REMY’S RATATOUILLE – CURIOUSLY CULINARY
From curiouslyculinary.com
요리 Italian범주 Main Course서빙 8소요 시간 1시간 20분
TRADITIONAL FRENCH RATATOUILLE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
4.7/5 (152)소요 시간 1시간 15분범주 Vegetarian / Vegan Entrees게시 2021년 7월 22일
RATATOUILLE RECIPE – FRENCH SUMMER VEGETABLE STEW
From everyday-delicious.com
MOSTLY TRADITIONAL RATATOUILLE RECIPE, READY IN AN HOUR
From butteredveg.com
RATATOUILLE | VEGGIES IN ROASTED RED BELL PEPPER SAUCE
From youtube.com
VEGETABLE NAPOLEON OR REMY'S RATATOUILLE IN ROASTED PEPPER …
From recipenode.com
THE BEST EASY RATATOUILLE RECIPE - SNEAKY VEG
From sneakyveg.com
ROASTED VEGETABLE NAPOLEON
From mypreptable.com
BEST RATATOUILLE RECIPE - COOKIE AND KATE
From cookieandkate.com
REMY’S RATATOUILLE RECIPE: INSPIRED BY THE DISNEY MOVIE!
From fadfreenutrition.nutricionalgrano.com
VEGETABLE NAPOLEON OR REMY'S RATATOUILLE IN ROASTED PEPPER …
From recipeofhealth.com
OVEN-ROASTED RATATOUILLE | TABLE FOR TWO
From tablefortwoblog.com
CLASSIC RATATOUILLE RECIPE W/ MARINARA | MY DARLING VEGAN
From mydarlingvegan.com
REMY'S TRADITIONAL RATATOUILLE | WHAT STEVE EATS
From whatsteveeats.com
A ROASTED VEGETABLE PASTA INSPIRED BY RATATOUILLE—BUT SO …
From preview.camillestyles.com
VEGETABLE NAPOLEON | WILLIAMS SONOMA
From williams-sonoma.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