The Italian Way Ratatouille Recipes

RATATOUILLE RECIPE BY TASTY

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!

THE ITALIAN WAY RATATOUILLE

Steps:

• 1. egg plant sea salt- cut in to thin slices. Salt front and back, soak in water for about 30min to an hour. Rinse well pat dry and sprinkle with oregano.
• 2. Thinly slice all veggies, set tomatoes aside. Toss all veggies except tomatoes with olive oil. Toss tomatoes in red wine and sprinkle with thyme and set them a side.
• 3. Coat and heat a large skillet with olive oil add minced garlic cook 1-2 mins. Lightly brown all veggies except tomatoes on both sides. ONLY for 1-2 mins. Sprinkle with salt and black pepper. Don't over load you skillet. Give the veggies room to brown. Pre heat oven 350.
• 4. Lightly spray baking dish with cooking spray. Layer half the veggies plus tomatoes sprinkle the 1/2 cup of Italian bread crumbs and parmesan cheese. Layer with the remainder of veggies.
• 5. wash and pat dry basil leafs and roll them up together and thinly slice add to dish. Spoon about 10-12 Tablespoons of marinara and drop in different spot on top of veggies. Top with mozzarella cheese and bake at 350 for 25-30 mins. ( you could serve this over some cooked pasta )

SOUTHERN ITALIAN RATATOUILLE

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot. Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute. Continue to saute for another 1 to 2 minutes. Season mushrooms with salt and pepper and pour onto cookie sheet to cool. Set used pan aside.
• In a separate, clean skillet, heat 1 tablespoon oil over medium heat. Add minced garlic. Cook until golden brown, about 1 to 2 minutes. Add onion and cook until softened, about 5 minutes. In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat. Add yellow squash. Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms.
• Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme. When heated thoroughly, add peppers to waiting mushrooms and yellow squash. Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes. Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables.
• In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes. In the other, bring the tomatoes to a simmer. Season the leeks with salt and pepper, to taste, and add spinach. When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet. Add basil to the tomatoes, then add tomatoes to cookie sheet. Stir gently, and top with Parmesan and serve.

RATATOUILLE WITH ITALIAN SAUSAGE

Steps:

• Trim and discard the stems from the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
• Peel the onion and dice into 1/4- to 1/2-inch pieces. Cut the peppers in half, remove and discard the stems and seeds, and cut into 1/2-inch pieces. Remove and discard the stem from the eggplant and cut into 3/4-inch chunks.
• Cut the Italian sausage into 1/4- to 3/8-inch-thick slices and place in a large stock pot. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until browned. Add the zucchini, squash, onion, and peppers and cook, stirring occasionally, for 20 minutes, or until the vegetables start to soften. Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender. Stir in the tomatoes and Italian seasoning, season with salt and pepper, and cook for 10 minutes, or until all of the vegetables are cooked through. Serve warm.
• Food Trivia
• Everyone has their own version of how to cut an onion without crying. I'm not convinced that any of them work, but the most popular versions seem to be: 1) freeze the onions for half an hour before chopping; 2) peel them under running water; 3) don't slice the onion root, which releases the strongest fumes; 4) breathe through your nose while chopping. And we can't forget to include holding a piece of bread in your mouth as you chop, although I suggest you try this one when no one else is around.
• VEG OUT
• Do I even have to say you can leave out the Italian sausage?

DISNEY'S RATATOUILLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
• Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
• Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.