WINTER RATATOUILLE
Steps:
- Preheat the oven to 425 degrees F.
- Toss the squash and potatoes with 2 tablespoons of the oil, salt and pepper. Spread in a single layer on a large rimmed baking pan and roast, stirring once or twice, until tender and golden brown in spots, 15 to 20 minutes.
- Meanwhile, heat the remaining tablespoon oil in a medium pot over medium-high heat. Add the onion, garlic, rosemary and a pinch of salt and cook, stirring, until softened, about 8 minutes. Add the tomatoes and roasted vegetables and simmer until slightly thickened and the flavors have blended, about 10 minutes. Transfer to a serving bowl.
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 IN ACORN SQUASH
Provided by Barbara Gamarekian
Categories dinner, main course
Time 1h15m
Yield Twelve servings
Number Of Ingredients 12
Steps:
- Heat the oil over high heat in a large pot and saute the garlic, onion and all the peppers until they are soft, about 15 minutes. Add the zucchini, eggplant and tomatoes, and stir well.
- Lower the heat to a simmer and cook for an hour and a half. Add the capers, salt and pepper during the last 15 minutes of cooking. Keep hot.
- Preheat the oven to 350 degrees.
- Halve the acorn squash, remove the seeds and place them, cut side down, on a baking sheet. Add one inch of boiling water. Bake for 45 minutes.
- To serve, spoon some of the ratatouille into the cavity of each half.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 10 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 660 milligrams, Sugar 11 grams
SUMMER SQUASH RATATOUILLE
A family favorite for many years...and here by request of my 8 month pregnant daughter...who pretty much gets whatever she asks for from her momma at this point! It's a recipe I came up with many years ago to put to use the huge glut of squash our family garden always produced. This is quick & easy to prepare and can be varied...
Provided by Cheryl Kopcak
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Slice onions and place in a large 6-8 quart dutch oven or stock pot. Mince the garlic and add to the pot with the olive oil. Saute over medium heat, just until the onions are slightly translucent and both onions and garlic have released their aroma. Turn off the heat.
- 2. Quarter squashes, then slice into 1" chunks. (Note- if they are slightly larger than recommended, remove some of the seeds, and try not to use squashes whose skins have "toughened", it will affect the overall texture.)Place in the pot with sauteed items.
- 3. Add the diced tomatoes, and sauce or puree. Add the basil, and the grated cheese, and about 1 1/2 tsp. of salt and 1/4 tsp of pepper (to start)
- 4. Stir gently to mix all ingredients. Simmer, covered, on a medium-low to medium heat for 30-25 minutes until the squash are tender when pierced with a fork. Check and stir frequently to insure it is not scorching or sticking to the bottom of the pan. Toward the end of the cooking time taste and adjust salt & pepper if desired.
- 5. NOTES-This makes a wonderful side dish to accompany most anything! When serving, if desired, top with a bit more grated cheese and garnish with fresh basil or parsley. I have also used it as a vegetarian main dish by serving over cooked, brown rice with a nice green/veggie salad. As I said before, if you have a lot of leftovers, it keeps well in the refrigerator for 3-5 days, and can also be frozen or canned with a water bath canning process. ** The leftovers, after being refrigerated, also make a refreshing cold summer soup by placing the ratatouille in a food processor and pulsing several times until it is pureed, but still slightly chunky!
ROASTED RATATOUILLE WITH BUTTERNUT SQUASH
Oven-cooked ratatouille is one of the summer's simplest suppers. Serve with rice, pasta or some nice warm garlic bread.
Provided by English_Rose
Categories Peppers
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F
- Place all the ingredients, except 3 garlic cloves and cheese slices, in a large, deep roasting tin.
- Roast in the oven for about 40 minutes or until the vegetables are beginning to soften and turn golden brown. Stir occasionally as they cook.
- While the vegetables are cooking, place 3 garlic cloves and cheese slices in a food processor or blender and pulse into rough breadcrumbs.
- When the vegetables are ready, remove from the oven and season with freshly ground black pepper.
- Sprinkle the crumbs over the ratatouille and return to the oven for a further 15 minutes or until the crumbs are golden and crispy.
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