Salsa Ratatouille Recipes

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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.

Steps:

• Heat oven to 400. Heat oil in 10" skillet over med-hi heat. Cook chicken, onion, bell pepper, chili powder, and salt in oil about 8 min, stirring occasionally, until chicken is no longer pink (this could be done on the grill too.just marinate chicen pieces for a couple hours and grill for about 15-20 min).
• Sprinkle tomato over pizza crust. Top with chicken mixture. Place on ungreased cookie sheet or pizza pan. Bake 12-15 min or until hot. Top with warmed salsa and shredded pepperjack cheese; put back in oven for a few min until cheese is melted. Serve with guacamole, and sour cream.
• Directions for salsa:.
• Cut eggplant, zucchini, and squash lengthwise into 1/2" slices. Combine 2 tbsp worcest. sauce and 2 tbsp oil in small bowl, mix well. Brush vegies with oil mixture. Place vegies on grid. Grill over hot coals about 5 min or until vegies are tender, turning often.
• Cut vegies into chunks. Place in large bowl with tomatoes and olives. Combine dressing over vegies; toss well to coat evenly. Serve with above recipe. or chill and have it along side other grilled meats.

Steps:

• Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
• Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
• Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.