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
This terrific dish is loaded with succulent Mediterranean vegetables.
Provided by LYNETTE MARIE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g
RATATOUILLE WITH CHILLI
I can't believe there wasn't a recipe for ratatoulli on here. This is the one I have used for years, it's a fresh tasting Ratatouli with a kick of chilli. A great side dish for most meats. Serve over rice for a vegetarian main dish.
Provided by Tulip-Fairy
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place eggplant into a colander.
- Sprinkle with salt.
- Let stand 30 minute.
- Pat eggplant dry with paper towels.
- Heat 4 tbsp olive oil in large nonstick pan over medium heat.
- Add eggplant and sauté until brown and cooked through.
- Remove eggplant to large bowl.
- Heat 1 tbsp olive oil in pan.
- Add chopped onion and sauté until light brown.
- Add zucchini and cook till brown.
- Return eggplant back to pan.
- Add tomatoes, garlic, chilli,thyme, bay leaf, and saute 3 minute.
- Cook until vegetbles are very tender (about 15 minutes).
- Season with salt and pepper.
- Mix in 2 tsps red wine vinegar.
- Discard bay leaf and serve.
Nutrition Facts : Calories 344.4, Fat 27.9, SaturatedFat 3.9, Sodium 21.9, Carbohydrate 24.1, Fiber 8.6, Sugar 12, Protein 4.7
RATATOUILLE WITH CHICKPEAS
Ratatouille is a great dish to make when you have fresh summer vegetables.
Provided by Angie
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
- Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper.
- Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.
Nutrition Facts : Calories 427 calories, Carbohydrate 65.8 g, Cholesterol 1.9 mg, Fat 15 g, Fiber 20.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 751.8 mg, Sugar 22.8 g
RATATOUILLE
Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day
Provided by Good Food team
Categories Lunch, Side dish, Supper, Vegetable
Time 50m
Number Of Ingredients 10
Steps:
- Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
- Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
- Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
- Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
- Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
- Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
- Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
- Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.
Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium
More about "ratatouille with chilli recipes"
TRADITIONAL RATATOUILLE RECIPE – THE TASTY CHILLI
From thetastychilli.com
CHILI MEAT LOAF WITH RATATOUILLE SAUCE | CANADIAN LIVING
From canadianliving.com
RATATOUILLE CHILI RECIPE - BETTYCROCKER.COM
From bettycrocker.com
5/5 (1)Category EntreeCuisine FrenchTotal Time 25 mins
- In 4-quart Dutch oven, heat oil over medium-high heat. Add eggplant, onion, bell pepper and garlic; cook, stirring occasionally, until vegetables are crisp-tender.
- Stir in remaining ingredients, breaking up tomatoes. Cook about 10 minutes, stirring occasionally, until zucchini is tender.
RATATOUILLE CHILLI RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
Servings 4Calories 437 per servingCategory Miscellaneous
RATATOUILLE WITH COCHIGLIE RIGATE - DINNER LAST NIGHT ! RECIPE ...
From saffrontrail.com
CLASSIC RATATOUILLE RECIPE - NITHI'S CLICK N COOK
From nithisclickncook.com
RATATOUILLE WITH BLACK GARLIC AND CHILLI - VEGAN - BAREFACED FOOD
From barefacedfood.com
RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS
From recipetineats.com
RATATOUILLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RATATOUILLE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
BACON CHILLI RATATOUILLE - WAITROSE
From waitrose.com
BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES
From jamieoliver.com
BEST CHILI RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
FRENCH RATATOUILLE RECIPE | CHEF DENNIS
From askchefdennis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love