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.
GRILLED TUNA WITH GRILLED RATATOUILLE COUSCOUS AND DECONSTRUCTED PESTO
Steps:
- Toast 1/2 cup of the couscous in a dry skillet over medium heat. Bring the vegetable stock to a boil, stir in the toasted and untoasted couscous and some salt, cover, and simmer until the couscous is cooked and the stock absorbed, about 8 minutes. Remove from the heat, fluff with a fork, and set aside.
- Heat the grill to medium-high. Brush the eggplant, zucchini, yellow squash and red onion with canola oil, season with salt and pepper and grill until both sides are charred and the vegetables tender. Remove, cool slightly, and cut into large chunks.
- Toss the tomatoes with canola oil, season with salt and pepper and grill in the grill basket until they are just lightly charred.
- Brush the tuna steaks with canola oil, season with salt and pepper and grill until golden-brown and medium-rare, about 2 minutes per side.
- Put the chopped vegetables in a large bowl. Add the couscous, basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, lemon zest and juice. Season with salt and pepper and gently toss.
- Slice the tuna into thick slices. Mound the couscous on a platter, arrange the tuna on top and drizzle with additional olive oil. Garnish with whole basil leaves.
WHOLE WHEAT ISRAELI COUSCOUS WITH RATATOUILLE, MOZZARELLA AND BALSAMIC VINAIGRETTE
Provided by Bobby Flay
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.
- Preheat a grill to medium-high heat.
- Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.
- Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.
DISNEY'S RATATOUILLE
The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.
Provided by Juli Warfel Bitler
Categories Side Dish Vegetables Eggplant
Time 1h30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 25 g, Cholesterol 13.1 mg, Fat 19.1 g, Fiber 7.4 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 353 mg, Sugar 10.9 g
ASIAN RATATOUILLE WITH COUSCOUS
I served this flavorful side dish with Recipe #408963 at a dinner party. It plated up so elegantly. This is a Ming Tsai recipe that was prepared on the Today show that I just had to try.
Provided by CarolAT
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oik andd onion and eggplant and season with salt and pepper, cook until soft, about 3 minutes.
- Add bell pepper and saute until slightly softened, then add tomato, stir and season.
- Meanwhile, make couscous: in a large heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season. Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly. allow to steam until couscous is tender, about 5-7 minutes. fluff couscous with the back of a fork and stir in the ripped basil leaves. Check flavor and season if necessary.
- To serve, using a ring mold (I used a custard cup), plate couscous in mold on plate and layer ratatouile on top. Unmold and drizzle with more extra virgin olive oil and garnish with the basil sprigs if desired.
Nutrition Facts : Calories 448.5, Fat 7.8, SaturatedFat 1.1, Sodium 521.5, Carbohydrate 81, Fiber 10.7, Sugar 6.6, Protein 14.4
RATATOUILLE COUSCOUS
Garlic, basil and toasted walnuts flavor this colorful side dish of couscous tossed with cooked eggplant, tomato and green onions.
Provided by My Food and Family
Categories Recipes
Time 26m
Yield Makes 6 servings, about 1/2 cup each.
Number Of Ingredients 9
Steps:
- Bring broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 min.
- Meanwhile, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min. or until tender. Stir in couscous along with the tomato and basil. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.
- Stir in walnuts.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
RATATOUILLE
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
- Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
- Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
- In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
- Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
- Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
- Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams
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