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
FALL RATATOUILLE RECIPE BY TASTY
This ratatouille, pronounced rat-uh-too-ee, is the perfect vegetable stew this fall.
Provided by Chris Rosa
Categories Dinner
Time 2h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375°F (190°C).
- Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8-10 minutes, until the vegetables begin to release their juices and soften.
- Add ½ cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20-25 minutes, until the vegetables are completely softened. Remove the pot from the heat.
- Remove the thyme stems and discard. Add the remaining ¼ cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.
- Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.
- Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20-25 minutes, until the vegetables are softened and starting to brown.
- Drizzle the ratatouille with more olive oil to taste. Serve warm.
- Enjoy!
Nutrition Facts : Calories 439 calories, Carbohydrate 83 grams, Fat 11 grams, Fiber 11 grams, Protein 5 grams, Sugar 25 grams
BAKED RATATOUILLE BOATS
"Using only vegetables for the filling instead of rice cuts down on starch. I like the crispiness of the panko, but you can leave it out." Rosalind Pope - Greensboro, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place eggplant and zucchini in a large bowl; sprinkle with 1/2 teaspoon salt and toss to coat. Cover and let stand for 30 minutes. Rinse with cold water; drain and pat dry., In a large skillet, saute onion and garlic in oil until tender. Add eggplant mixture, tomatoes, pepper and remaining salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat., Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Place about 3 tablespoons eggplant mixture in each pepper half; top with a piece of cheese and sprinkle with marjoram. Top with tomato sauce and remaining eggplant mixture., Cover and bake at 350° for 40-45 minutes or until peppers are tender. Combine the topping ingredients; sprinkle over peppers. Bake, uncovered, 3-5 minutes longer or until topping is golden brown.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 430mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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