RATATOUILLE BOATS RECIPE BY TASTY
Here's what you need: garlic, onion, eggplant, bell pepper, yellow squash, zucchini, tomatoes, salt, red pepper, fresh thyme, fresh parsley, fresh basil, fresh mozzarella cheese, zucchinis
Provided by Milloni Merchant
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- Pour olive oil in a large pot, over medium-high heat. Sauté garlic and onions briefly, till aromatic. Add eggplant and cook down until softened and brown. Add bell pepper, yellow squash, zucchini and tomatoes to the mixture and reduce to simmer.
- Stir so the vegetables are well mixed. When the vegetables are cooked through, incorporate thyme, parsley, and basil, then remove from the heat.
- Cut zucchini in half, lengthwise, then scoop out the insides to form a boat shape. Line the bottom of the boat with sliced mozzarella, then top with the cooked ratatouille.
- Bake the boat at 400˚F (200˚C) for 15 minutes or until the boat has softened and the tops are starting to brown. Serve immediately.
- P.S. Leftover ratatouille is delicious on its own or with pasta.
- Enjoy!
Nutrition Facts : Calories 716 calories, Carbohydrate 83 grams, Fat 30 grams, Fiber 23 grams, Protein 43 grams, Sugar 44 grams
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.
BAKED RATATOUILLE & GOAT'S CHEESE
Transform ratatouille into a bake with a layer of cheese sauce and you won't look back. It makes a great late summer dish and delivers three of your 5-a-day
Provided by Tommy Banks
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
- To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
- Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat's cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
- Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.
Nutrition Facts : Calories 472 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium
BAKED RATATOUILLE
This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.-Catherine Lee, Chandler, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.
Nutrition Facts : Calories 250 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 607mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.
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
BAKED RATATOUILLE BOATS
"Using only vegetables for the filling instead of rice cuts down on starch. I like the crispiness of the panko, but you can leave it out." Rosalind Pope - Greensboro, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place eggplant and zucchini in a large bowl; sprinkle with 1/2 teaspoon salt and toss to coat. Cover and let stand for 30 minutes. Rinse with cold water; drain and pat dry., In a large skillet, saute onion and garlic in oil until tender. Add eggplant mixture, tomatoes, pepper and remaining salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat., Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Place about 3 tablespoons eggplant mixture in each pepper half; top with a piece of cheese and sprinkle with marjoram. Top with tomato sauce and remaining eggplant mixture., Cover and bake at 350° for 40-45 minutes or until peppers are tender. Combine the topping ingredients; sprinkle over peppers. Bake, uncovered, 3-5 minutes longer or until topping is golden brown.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 430mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
OVEN-BAKED RATATOUILLE & SAUSAGES
Roast onions, courgettes and red peppers, then serve in a tomato sauce alongside juicy pork sausages
Provided by Good Food team
Categories Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
- Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
- Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.
Nutrition Facts : Calories 482 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium
BAKED RATATOUILLE
Make and share this Baked Ratatouille recipe from Food.com.
Provided by SusieQusie
Categories European
Time 1h20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
- Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes.
- Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
- Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
- Mix in vinegar; season to taste with salt and pepper.
- Spread in 9-inch pie dish.
- Sprinkle with cheese, if desired.
- Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 242.9, Fat 14.5, SaturatedFat 2.1, Sodium 25.4, Carbohydrate 28.1, Fiber 11.1, Sugar 12.9, Protein 5.7
RATATOUILLE BAKE
This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.
Provided by Surpriseitswendy
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
- Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g
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