THE BEST RATATOUILLE
Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings as a main, 12 servings as a side
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.
RATATOUILLE SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
- Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
- Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.
RATATOUILLE SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and 1/4 teaspoon salt; cover and cook, stirring occasionally, until tender and golden, about 4 minutes.
- Reduce the heat to medium and add the eggplant and garlic. Cover and cook, stirring occasionally, until the eggplant is just golden and starts softening, about 4 minutes. Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes just start breaking down, about 3 minutes.
- Add the broth, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a simmer, then uncover and cook until the eggplant is tender, about 10 minutes. Add the squash and continue simmering until tender, about 5 more minutes; season with salt and pepper.
- Combine the parsley, parmesan, lemon juice and the remaining 2 tablespoons olive oil in a small bowl. Top each bowl of soup with some parsley mixture; serve with bread.
Nutrition Facts : Calories 370 calorie, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 10 milligrams, Sodium 760 milligrams, Carbohydrate 36 grams, Fiber 8 grams, Protein 11 grams
HEARTY ITALIAN RATATOUILLE SOUP
Make and share this Hearty Italian Ratatouille Soup recipe from Food.com.
Provided by Sarah_Star
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in large pot, and saute onion.
- Remove casings from Italian sausage and cut up into 1 inch pieces, add to pan.
- Cook sausage until brown about 10 minutes, remove from pan and drain half the fat.
- Add the zucchini, squash, eggplant, red pepper, mushrooms and salt and pepper. Cook until tender, about 5 minutes.
- Add the chicken broth, stewed tomatoes, and sausage to the pot, and bring to a boil.
- Reduce heat to medium/low - low to a simmer for 20-25 minutes until vegetables are tender and sausage is cooked through.
- Stir in fresh basil in last 5 minutes.
- You can reduce the fat and calories by using a turkey based sausage, or make this a vegetarian dish by using a soy/tofu sausage or even garbanzo beans.
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