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
CAJUN RATATOUILLE
Make and share this Cajun Ratatouille recipe from Food.com.
Provided by FlemishMinx
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 375°F.
- In a large frying pan, heat olive oil and saute the boudin until it is golden brown.
- Remove and set aside.
- Add onions, celery, peppers and garlic to the pan.
- Saute until vegetables wilt, 3 to 5 minutes.
- Add eggplant, zucchini, squash, tomatoes, olives, and boudin.
- Blend well, and saute 30 minutes, stirring occasionally.
- Once eggplant is wilted, add tomato sauce, thyme, basil, and oregano, stirring well.
- Season to taste with hot sauce, salt and pepper.
- Continue to cook another 10 minutes.
- Remove from heat and transfer the ratatouille into an oven-proof baking dish.
- Bake, uncovered, for 30 minutes.
- Serve as side dish.
Nutrition Facts : Calories 230.6, Fat 19.6, SaturatedFat 2.7, Sodium 530.4, Carbohydrate 13.6, Fiber 3.8, Sugar 6.9, Protein 2.8
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