BAKED RATATOUILLE
This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.-Catherine Lee, Chandler, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.
Nutrition Facts : Calories 250 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 607mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.
FISH WITH RATATOUILLE
Provided by Marian Burros
Categories dinner, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Wash and dry fish. Squeeze lime juice over it.
- Combine ratatouille with chili, cinnamon, sherry and black pepper.
- Place fish in shallow baking dish in single layer. Top with ratatouille, making sure to cover it completely. Freeze or refrigerate.
- To serve, defrost if frozen, cover and bake at 400 degrees for 10 to 15 minutes.
- Sprinkle with coriander or parsley. Serve with boiled tiny new potatoes.
NEXT LEVEL RATATOUILLE
Seasonal vegetables are all slow-cooked together in a dish that truly celebrates summer. Serve with bread, or for a more substantial meal, as a side with barbecued or roasted meat or fish
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Supper
Time 2h20m
Number Of Ingredients 13
Steps:
- Heat the grill to high. Lay the pepper quarters skin-side up on a baking tray and grill until the skins are black and charred. Tip into a bowl, cover and leave to cool. Peel the charred skin off the peppers, then cut into strips, and toss back in the juices collected in the bowl. Tie the basil stalks and thyme sprig together using kitchen string and set aside.
- Heat the oven to 160C/140C fan/ gas 4. Heat the olive oil in a flameproof casserole dish and fry the courgettes and aubergine for 15 mins until nicely browned. You may need to do this in batches, adding more oil to the pan as needed so the pan is never dry.
- Scoop the veg out of the pan and set aside. Add a drizzle more oil, tip in the onion and cook for another 15 mins until softened and starting to brown. Add the garlic and leave to sizzle for a moment. Scatter with sugar, then leave for a minute to caramelise and splash in the vinegar. Stir in the cooked vegetables along with the pepper juice, season generously, pour over the cans of tomatoes and bring everything to a simmer.
- Nestle in the herbs, cover the dish and transfer to the oven for 1 hr. Remove the lid and give it another 30 mins until everything is cooked down and jammy. Leave the ratatouille to cool until just warm, then stir through most of the basil leaves and the extra virgin olive oil. Scatter with the rest of the basil and serve with griddled sourdough.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.03 milligram of sodium
PAN-FRIED SEA BASS WITH RATATOUILLE & BASIL
This restaurant-quality fish supper for two puts a new spin on classic French ratatouille
Provided by Raymond Blanc
Categories Main course
Time 30m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a pan and briefly fry 8 basil leaves just for a moment until they crisp up, then lift out of the oil with a slotted spoon and drain on kitchen paper.
- Bring a large pan of water to the boil and get a bowl of iced water ready. Blanch the remaining basil leaves for 5 secs. Using a pair of tongs, lift out the leaves and plunge them into iced water so that they cool quickly and keep their colour.
- Once cool, lift the leaves out and squeeze to remove any excess water.
- Add the blanched basil leaves to a food blender and pour in 60ml of olive oil. to a pourable sauce, adding more oil if needed, then put in a bowl and set aside.
- For the ratatouille, halve the pepper, then deseed and slice into thin strips. Cut the courgette into quarters lengthways and slice. Slice the aubergine into thick rounds, then cut each one into strips.
- Heat the oil in a saucepan, add the cumin and garlic, and cook for 30 secs. Tip all the veg into the pan, season and sweat for 1 min. Add 100ml water and cook on a high heat for 4 mins. Adjust the seasoning, adding the sugar if needed.
- With a sharp knife, score each fish fillet with small slits through the skin at regular intervals.
- To cook the fish, heat the remaining 1 tbsp oil in a frying pan until hot. Season the fillets and place, skin-side down, in the pan. Cook until the skin is golden and crisp, and the flesh is changing colour.
- Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves.
Nutrition Facts : Calories 645 calories, Fat 54 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium
CREAMY SALMON WITH CHUNKY RATATOUILLE
This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large non-stick wok or pan, add the aubergines and cook for 5 mins, stirring, until starting to soften and brown. Add the garlic and stir for a few secs. Tip in the peppers, courgettes, passata, stock and half the chopped basil. Season, cover and cook for 20 mins, stirring occasionally, until the veg is just tender. Cool, stir in the remaining basil and spoon into 8 x 250ml shallow ovenproof dishes or foil containers.
- For the salmon, beat together the cheeses. Mix the breadcrumbs and pine nuts on a plate. Spread the top of the fish fillets with the cheese mix, then dip in the nutty crumbs to coat the cheese. Put a fillet on top of each ratatouille-filled dish.
- Put the dishes inside freezer bags and seal. Use within 6 weeks. To serve, unwrap the dishes, put on a baking tray in a cold oven, then set to 200C/180C fan/ gas 6. Bake for 55 mins until bubbling and the fish is cooked. Check after 30 mins - if the crumbs are getting too brown, cover the fish with foil. Serve scattered with basil, with bread, if you like.
Nutrition Facts : Calories 449 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium
BAKED TROUT WITH RATATOUILLE
Make and share this Baked Trout With Ratatouille recipe from Food.com.
Provided by MigJ9063
Categories Trout
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Saute onions and garlic in oil till onion is translucent.
- Add veggies and spices.
- Cook over medium heat, stirring occasionally for 10 min; set aside.
- Place trout on large sheet of aluminum foil.
- Spoon veggies over and around fish. Wrap tightly.
- Place on baking sheet and bake till fish flakes; about 45 minute.
Nutrition Facts : Calories 554.8, Fat 29.4, SaturatedFat 4.7, Cholesterol 131.5, Sodium 726, Carbohydrate 21.9, Fiber 8.3, Sugar 10.7, Protein 52.8
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