Ratatouille On Grilled Bread Recipes

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RATATOUILLE ON GRILLED BREAD



Ratatouille on Grilled Bread image

Ratatouille can be eaten on its own or served with meat, fish or, in this case, with garlic bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 15m

Number Of Ingredients 4

4 slices white country bread
1 tablespoon olive oil
2 cups warmed Easy Ratatouille
2 tablespoons chopped fresh basil

Steps:

  • Heat broiler or grill. Brush bread slices with olive oil. Broil or grill until crisp and golden brown on both sides, about 3 minutes.
  • Divide ratatouille over bread; top with basil. Serve immediately.

RATATOUILLE FLATBREAD



Ratatouille Flatbread image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 8h30m

Yield 2 flatbreads

Number Of Ingredients 14

1 cup ricotta cheese
1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Two 8-ounce pieces naan flatbread
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1/2 teaspoon garlic powder
1/4 cup sun-dried tomatoes
1/4 cup fresh basil, cut into chiffonade (thin strips)
Red pepper flakes, for sprinkling

Steps:

  • Put the ricotta in a strainer set over a bowl and strain in the fridge overnight.
  • Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat.
  • Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
  • Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes.
  • Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving.

GRILLED RATATOUILLE



Grilled Ratatouille image

This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork or slather it on grilled bread.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

3 large beefsteak tomatoes, halved crosswise
2 medium zucchini
1 large eggplant
1 small red onion, halved lengthwise (through the root end)
1/2 cup extra-virgin olive oil
1/4 cup fresh basil leaves, roughly torn
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons fresh thyme leaves, finely chopped
1 clove garlic, finely chopped
Kosher salt

Steps:

  • Prepare a grill for medium heat.
  • Put the tomatoes, zucchini, eggplant and onion on the grill and cover. Grill the tomatoes, turning occasionally, until lightly charred, 5 to 6 minutes. Grill the zucchini, eggplant and onion, turning every 5 minutes, until lightly charred and tender when poked with the tip of a small, sharp knife, 15 to 20 minutes.
  • When cool enough to handle, chop all of the vegetables except the onion into bite-size pieces and add to a medium bowl. Chop the onion finely and add to the bowl. Fold in the oil, basil, parsley, thyme, garlic and 1 tablespoon salt. Serve warm or at room temperature.

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Bobby Flay

Categories     side-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 12

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Steps:

  • Preheat grill to medium-high.
  • Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Marian Burros

Categories     dinner, weekday, appetizer, main course, side dish

Time 40m

Yield 8 servings as first or salad course

Number Of Ingredients 14

1/2 cup fruity green olive oil
4 tablespoons chopped parsley
1 tablespoon chopped fresh oregano
4 cloves garlic
3 or 4 small eggplants
2 red bell peppers
2 yellow bell peppers
1 medium onion, preferably sweet, peeled
3 or 4 medium zucchini
1 pound cherry tomatoes
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
Salt to taste
Ground fresh black pepper

Steps:

  • Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
  • Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
  • Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
  • Cut onions into slices 1/2 inch thick; coat with oil mixture.
  • Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
  • Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
  • When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
  • Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
  • When ready to serve, adjust seasonings. Additional olive oil may be necessary.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1018 milligrams, Sugar 13 grams

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