Ratatouille Recipe By Tasty

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RATATOUILLE LASAGNA RECIPE BY TASTY

Here's what you need: olive oil, yellow onion, bell peppers, garlic, salt, pepper, eggplant, yellow squashes, medium zucchinis, tomato paste, dried oregano, fresh thyme, diced tomato, ricotta cheese, shredded mozzarella cheese, fresh basil, fresh parsley, egg, japanese eggplants, zucchinis, yellow squashes, roma tomatoes, lasagna noodle

Provided by Matthew Johnson

Categories     Lunch

Yield 12 servings

Number Of Ingredients 23



Ratatouille Lasagna Recipe by Tasty image

Steps:

  • Preheat oven to 400°F (200°C).
  • Add 2 tablespoons of olive oil to a skillet on medium-high heat. Once warmed, add the onion, bell peppers, 4 minced garlic cloves, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized.
  • Add the eggplant, yellow squash, zucchini, tomato paste, dried oregano, and 1 tablespoon of thyme, and more salt and pepper. Cook until the vegetables are soft and the tomato paste deepens in color and starts to stick to the bottom.
  • Add the diced tomatoes and bring the mixture to a simmer. Cook on low for at least 30 minutes. Set aside to prepare the rest of the lasagna layers.
  • In a large bowl, mix together the ricotta, mozzarella, basil, parsley, salt, pepper and egg. Set aside.
  • To a bowl, add the sliced Japanese eggplant, yellow squash, zucchini, Roma tomatoes, garlic, 1 tablespoon thyme, salt, pepper, and 2 tablespoons olive oil, and gently toss to combine.
  • In a 9x13-inch (23x33 cm) glass baking pan, add a layer of the ratatouille to the bottom. Top with lasagna noodles, and spread a layer of the ricotta mixture, then shingle alternating slices of the marinated vegetables. Repeat with another layer of ratatouille, noodles, ricotta, and on the top shingle the vegetables.
  • Bake for 30 minutes, or until the cheese and sauce are bubbling slightly and the sliced vegetables on top have browned to your liking.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 352 calories, Carbohydrate 36 grams, Fat 17 grams, Fiber 9 grams, Protein 17 grams, Sugar 18 grams

4 tablespoons olive oil, divided
1 yellow onion, diced
3 bell peppers, seeded and chopped
6 cloves garlic, minced, divided
salt, to taste
pepper, to taste
1 lb eggplant, cut into ½-inch (1 cm) cubes
2 yellow squashes, cut into ½-inch (1 cm) cubes
2 medium zucchinis, cut into ½-inch (1 cm) cubes
12 oz tomato paste
1 tablespoon dried oregano
2 tablespoons fresh thyme
28 oz diced tomato
30 oz ricotta cheese
1 cup shredded mozzarella cheese
¼ cup fresh basil, chopped
½ cup fresh parsley, chopped
1 egg
2 japanese eggplants, thinly sliced
2 zucchinis, thinly sliced
2 yellow squashes, thinly sliced
6 roma tomatoes, thinly sliced
lasagna noodle, cooked

FALL RATATOUILLE RECIPE BY TASTY

This ratatouille, pronounced rat-uh-too-ee, is the perfect vegetable stew this fall.

Provided by Chris Rosa

Categories     Dinner

Time 2h

Yield 8 servings

Number Of Ingredients 17



Fall Ratatouille Recipe by Tasty image

Steps:

  • Preheat the oven to 375°F (190°C).
  • Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8-10 minutes, until the vegetables begin to release their juices and soften.
  • Add ½ cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20-25 minutes, until the vegetables are completely softened. Remove the pot from the heat.
  • Remove the thyme stems and discard. Add the remaining ¼ cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.
  • Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.
  • Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20-25 minutes, until the vegetables are softened and starting to brown.
  • Drizzle the ratatouille with more olive oil to taste. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 439 calories, Carbohydrate 83 grams, Fat 11 grams, Fiber 11 grams, Protein 5 grams, Sugar 25 grams

2 tablespoons olive oil
1 small white onion, thinly sliced
¾ cup orange sweet potato, peeled and cut into 1/4 in (6 mm) thick rounds
¾ cup yellow potato, peeled, cut into 1/4 in (6 mm) thick rounds
½ cup gala apple, peeled roughly chopped
3 sprigs fresh thyme
1 teaspoon kosher salt
¾ cup vegetable stock, divided
3 small orange sweet potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
3 small yellow potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
3 small purple potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
1 delicata squash, small squash, 2 in (5 cm) ⅛-inch (3 mm) thick half-moons
3 gala apples, small apples, cut into 1/8 in (3 mm)
1 tablespoon olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
3 sprigs fresh thyme

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



Ratatouille Recipe by Tasty image

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

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

ONE-POT PORK RATATOUILLE RECIPE BY TASTY

Here's what you need: pork loin, salt, pepper, olive oil, garlic, eggplants, onion, tomatoes, cauliflower, red bell pepper, yellow bell pepper, white wine, salt, pepper, fresh parsley

Provided by Milloni Merchant

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15



One-Pot Pork Ratatouille Recipe by Tasty image

Steps:

  • Season the pork chops on both sides with salt and pepper.
  • Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
  • Add olive oil and garlic. Stir until fragrant.
  • Combine eggplant, onion, tomato, cauliflower, and bell peppers.
  • Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
  • Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 71 grams, Fat 24 grams, Fiber 18 grams, Protein 21 grams, Sugar 27 grams

2 slices pork loin
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 clove garlic, minced
2 eggplants, diced
½ onion, diced
2 tomatoes, diced
¼ cauliflower
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
½ cup white wine
½ teaspoon salt
½ teaspoon pepper
fresh parsley, minced

CLASSIC RATATOUILLE

This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. -Diane Trester, Sheboygan, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 16



Classic Ratatouille image

Steps:

  • In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.

Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 7g fiber), Protein 5g protein.

5 medium onions, chopped
3 garlic cloves, minced
6 tablespoons olive oil, divided
1 small eggplant, peeled and cubed
3 medium zucchini, chopped
2 medium yellow summer squash, chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
2 medium sweet yellow peppers, chopped
3/4 cup vegetable stock
1 bay leaf
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes

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



Ratatouille Boats Recipe by Tasty image

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

3 cloves garlic
1 onion
1 eggplant
1 bell pepper
1 yellow squash
1 zucchini
5 tomatoes
salt, to taste
½ teaspoon red pepper
2 teaspoons fresh thyme
2 tablespoons fresh parsley
2 tablespoons fresh basil
8 oz fresh mozzarella cheese, 1 ball
6 zucchinis, makes 12 boats

RATATOUILLE SALAD RECIPE BY TASTY

Here's what you need: olive oil, large eggplant, salt, pepper, red bell pepper, yellow bell pepper, small white onion, garlic, yellow squash, zucchini, fresh thyme, roma tomatoes, lemon, white quinoa, water, fresh basil

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 16



Ratatouille Salad Recipe by Tasty image

Steps:

  • Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5-10 minutes. Remove from the pan and drain on paper towels.
  • Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
  • Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
  • Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
  • Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until mixture is sizzling. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
  • Return the eggplant and pepper mixture to the pan, stir to combine, then remove the pan from the heat.
  • Add the quinoa and water to a large skillet and stir to combine. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes.
  • Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 673 calories, Carbohydrate 111 grams, Fat 20 grams, Fiber 20 grams, Protein 20 grams, Sugar 30 grams

olive oil, for cooking
1 large eggplant, or 2 small, cubed
salt, to taste
pepper, to taste
1 red bell pepper, seeded and chopped
yellow bell pepper, seeded and chopped
1 small white onion, chopped
2 cloves garlic, minced
1 yellow squash, sliced
1 zucchini, sliced
1 tablespoon fresh thyme, chopped
3 roma tomatoes, diced
½ lemon, juiced
1 cup white quinoa, uncooked
2 ½ cups water
1 tablespoon fresh basil, chopped

RATATOUILLE

Provided by Anne Burrell

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12



Ratatouille image

Steps:

  • Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
  • Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
  • Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
  • Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade

RATATOUILLE

Provided by Food Network

Categories     side-dish

Time 45m

Yield A generous quart, 4 to 6 servings

Number Of Ingredients 13



Ratatouille image

Steps:

  • Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves

THE BEST RATATOUILLE RECIPE BY TASTY

Here's what you need: olive oil, onion, garlic, zucchinis, green bell pepper, red bell pepper, tomato sauce, Herbe de provence, salt and pepper

Provided by Camilla Meritan

Categories     Lunch

Yield 4 servings

Number Of Ingredients 9



The Best Ratatouille Recipe by Tasty image

Steps:

  • Heat oil in a large, heavy-bottomed pot on medium high. Add onions and garlic to the pot and saute until translucent.
  • Add peppers to onions, reduce heat to medium-low with lid on, and cook for 20 minutes (stirring occasionally).
  • Add zucchini and keep cooking with lid on for an additional 20-30 minutes until vegetables are softened.
  • Add seasonings and tomato sauce and cook for an additional 10-15 minutes on low heat.
  • Serve warm.

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
5 zucchinis, peeled and sliced
1 green bell pepper, desseded and chopped
1 red bell pepper, desseded and chopped
1 can tomato sauce
Herbe de provence, to taste
salt and pepper, to taste

SLOW-COOKER RATATOUILLE

Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. -Jolene Walters, North Miami, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 10 servings.

Number Of Ingredients 13



Slow-Cooker Ratatouille image

Steps:

  • Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic exchanges

1 large eggplant, peeled and cut into 1-inch cubes
2 teaspoons salt, divided
3 medium tomatoes, chopped
3 medium zucchini, halved lengthwise and sliced
2 medium onions, chopped
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (6 ounces) tomato paste
1/2 cup minced fresh basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 tablespoons olive oil

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