Summer Vegetable Ratatouille Recipes

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

Ingredients

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.

SUMMER VEGETABLE RATATOUILLE

Summer Vegetable Ratatouille image

My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.

Provided by Rani

Categories Side Dish Vegetables Tomatoes

Yield 8

Number Of Ingredients 14

Ingredients

2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
½ cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

Steps:

Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
Remove the bay leaf and adjust seasoning.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 15.9 g, Fat 14.1 g, Fiber 5.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 13.1 mg, Sugar 6.3 g

SUMMER BOUNTY RATATOUILLE

Summer Bounty Ratatouille image

Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. -Phyllis Jacques, Venice, Florida

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 large eggplant, peeled and cut into 1-inch cubes
1-1/2 teaspoons kosher salt, divided
3 tablespoons olive oil
2 medium sweet red peppers, cut into 1/2-inch strips
2 medium onions, peeled and chopped
4 garlic cloves, minced
1/4 cup tomato paste
1 tablespoon herbes de Provence
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 cups water
4 medium zucchini, quartered lengthwise and sliced 1/2-inch thick
1/4 cup chopped fresh basil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh parsley
2 French bread baguettes (10-1/2 ounces each), cubed and toasted

Steps:

Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well., In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally., Stir in fresh herbs. Serve over baguette cubes.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 6g fiber), Protein 7g protein.

More about "summer vegetable ratatouille recipes"

RATATOUILLE RECIPE – FRENCH SUMMER VEGETABLE STEW

2018-09-17 Step-by-step instructions of the stewed version of ratatouille: STEP 1: Prepare all the vegetables: Dice the onion, chop the garlic very finely. Cut …
From everyday-delicious.com
Cuisine French
Total Time 1 hr 20 mins
Category Dinner, Main Course, Side Dish
Calories 260 per serving

Prepare all the vegetables: Dice the onion, chop the garlic very finely. Cut the eggplants, zucchini and bell peppers into ½-inch / 1.5 cm cubes. Pour boiling water over the tomatoes, peel them and cut into ½/inch / 1.5 cm cubes.
Prepare all the vegetables: Cut the eggplant into 3/4-inch / 2 cm thick half-slices, season well with salt and set aside for 30 minutes. After this time, pat dry with paper towels (salting the eggplant can be omitted, but it makes, in my opinion, frying and browning easier).

See details

THE EASIEST SUMMER VEGETABLE RATATOUILLE RECIPE - SPOON …

2017-08-03 Step 2. Slice the squash as thinly and as evenly as you can. Cut the pepper in thin strips, and the onion in thin rings, separating the rings. Set the …
From spoonuniversity.com
Servings 6
Total Time 3 hrs 30 mins
Estimated Reading Time 3 mins

See details

RATATOUILLE - ONCE UPON A CHEF

2022-08-07 Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes.
From onceuponachef.com

See details

SUMMER VEGETABLE AND HERB RATATOUILLE | HEINEN'S …

2018-08-28 Preheat the oven for 375˚F (190˚C). Slice the eggplants, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch rounds, then set aside. Make the sauce: Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. …
From heinens.com

See details

RATATOUILLE - A TRADITIONAL RECIPE - STACY LYN HARRIS

Gently stir. Cover the pan and simmer over low heat for 40 minutes, or until reduced and sticky. Adjust the seasonings. Grate the zest of 1/2 lemon and squeeze the juice over the ratatouille along with the remaining 2 tablespoons …
From stacylynharris.com

See details

LATE SUMMER RATATOUILLE RECIPE - MASHED.COM

2021-09-17 Mix well to ensure even distribution. Place all the pans in the oven (or work in batches). Cook until vegetables are very tender and lightly browned at the edges, using these timelines as guides: peppers for 40 minutes, eggplant …
From mashed.com

See details

WHAT IS RATATOUILLE? | COOKING SCHOOL | FOOD NETWORK

2021-10-06 Ratatouille is Provencal dish that is a traditional vegetable stew made with summer vegetables: tomatoes, zucchini, peppers and eggplant. ... Some recipes call for …
From foodnetwork.com

See details

WWW.ALLRECIPES.COM

www.allrecipes.com
From allrecipes.com

See details

RATATOUILLE - FRENCH VEGETABLE STEW | RECIPETIN EATS

2021-04-28 Add tomato, thyme, olives, remaining salt and all the pepper, and mix. Once the mixture is hot, reduce heat to a low simmer. Braise: Cook for 20 – 25 minutes with the pot lid …
From recipetineats.com

See details

ALASKA COD PROVENçALE AND SUMMER VEGETABLE RATATOUILLE

Preheat oven to 400F. Add remaining olive oil into a large sauté; turn the heat on high. Pat the fish pieces dry a with paper towels; season fish generously on both sides with salt and …
From alaskaseafood.org

See details

ROASTED SUMMER VEGETABLE RATATOUILLE RECIPE | VERO GUSTO

Directions. Preheat oven to 425 °F. Mix 3 tbsp of olive oil with sweet potato, potato, peppers, cauliflower, zucchini, squash, carrot, celery, vinegar, salt and pepper.
From verogustosauce.com

See details

SUMMER VEGETABLES RATATOUILLE | TASTEMADE

1 green zucchini, sliced. 3 small tomatoes, sliced. 1 cup mozzarella cheese, sliced. 1 1/3 cups tomato sauce. 4 sprigs thyme. Olive oil, to taste. Freshly ground black pepper, to taste. Shop …
From tastemade.com

See details

SUMMER VEGETABLE RATATOUILLE RECIPE - THESMARTCOOKIECOOK

2022-07-17 Summer Vegetable Ratatouille recipe Ingredients 2 medium onions, sliced 3 clove(s) garlic, minced 1 medium eggplant, cubed 2 medium zucchini, cubed 2 medium yellow …
From thesmartcookiecook.com

See details

SUMMER VEGETABLE RATATOUILLE | TASTEMADE

2017-07-19 In a 9-inch cast-iron skillet coated in oil, cook all the vegetable rounds in batches for about 5 to 8 minutes each. (No need to cook the zucchini and squash ribbons; they roll up …
From tastemade.com

See details