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 SALAD RECIPE
Ratatouille Salad is a popular salad recipe of French cuisine, and the name 'Ratatouille' will surely remind you of the popular animated film by the same name. Traditionally prepared as a stew, this ratatouille recipe is prepared with a twist and is made into a salad that is super-delicious. Prepared with a base of Italian plum tomatoes and grilled baguette bread, this salad recipe has zucchini, summer squash, baby eggplant, and arugula in it along with red wine vinegar and a garnishing of mozzarella cheese. If you have a party coming up, then you must add this salad recipe to the menu and your guests will love it for sure! Try this easy recipe for your family and friends on any occasion and enjoy with them!
Provided by TNN
Categories Salads
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- To prepare this yummy salad recipe, first, wash all the veggies under running water and then thickly slice the zucchini and summer squash. Then cut the plum tomatoes in half and eggplants into round slices.
- Now, take a deep bowl and add all these veggies in it. Pour over the virgin olive oil, red pepper and salt as per your taste and mix well all the ingredients. Once done, toss the mixture with basil, arugula, and vinegar.
- Now take the baguette and brush it with olive oil and grill till lightly tossed from both sides. Peel the garlic and finely chop it in a small bowl. Once done, place chopped garlic on both sides of the bread.
- Once done, cut each baguette in half and transfer it to serving plate. Spoon the salad over the baguette and garnish with grated mozzarella cheese. Serve immediately and enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 421 cal
RATATOUILLE SALAD RECIPE BY TASTY
Here's what you need: olive oil, large eggplant, salt, pepper, red bell pepper, yellow bell pepper, small white onion, garlic, yellow squash, zucchini, fresh thyme, roma tomatoes, lemon, white quinoa, water, fresh basil
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 16
Steps:
- Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5-10 minutes. Remove from the pan and drain on paper towels.
- Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
- Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
- Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
- Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until mixture is sizzling. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
- Return the eggplant and pepper mixture to the pan, stir to combine, then remove the pan from the heat.
- Add the quinoa and water to a large skillet and stir to combine. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes.
- Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm.
- Enjoy!
Nutrition Facts : Calories 673 calories, Carbohydrate 111 grams, Fat 20 grams, Fiber 20 grams, Protein 20 grams, Sugar 30 grams
GRILLED RATATOUILLE SALAD
This makes a great vegetarian main course if tossed with pasta or brown rice. You can add grilled chicken or shrimp for a main course salad, too.
Provided by Food Network Kitchen
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Prepare an outdoor grill with a hot fire.
- Grill the tomato and garlic halves, turning as needed, until charred all over, about 6 minutes. Set garlic aside. Wrap tomato in foil and set aside.
- Brush the zucchini, yellow squash, eggplant slices, and pepper strips generously with the 1/2 cup olive oil. Season with 1 tablespoon salt and black pepper to taste. Grill the vegetables over direct heat until "kissed by the grill" and just tender, 2 to 3 minutes per side.
- Chop the tomato and put it in a large bowl, along with the skin and juices. Squeeze the garlic from its skin, chop, and add to tomato. Dice the rest of the vegetables into large pieces and add to tomato. Drizzle with the remaining 1 tablespoon olive oil, vinegar, basil, and thyme. Season with salt and pepper to taste and toss gently, taking care not to overwork the vegetables. Serve warm or at room temperature.
CLASSIC RATATOUILLE
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. -Diane Trester, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.
Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 7g fiber), Protein 5g protein.
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- Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5-10 minutes. Remove from the pan and drain on paper towels.
- Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
- Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
- Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
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