EASY RATATOUILLE RECIPE - BBC GOOD FOOD
A bowlful of this warming, healthy veggie ratatouille provides all of your five a day and packs in plenty of flavour. Serve with pasta or fresh bread
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
- Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.
Nutrition Facts : Calories 220 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 11 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.05 milligram of sodium
DISNEY'S RATATOUILLE RECIPE | ALLRECIPES
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 Eggplant Side Dishes
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 4 servings
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, CarbohydrateContent 25 g, CholesterolContent 13.1 mg, FatContent 19.1 g, FiberContent 7.4 g, ProteinContent 5.7 g, SaturatedFatContent 4.6 g, SodiumContent 353 mg, SugarContent 10.9 g
More about "easy ratatouille recipe recipes"
BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 212 calories per serving
- Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
- Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
- To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
- Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
- Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
- Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.
BEST RATATOUILLE RECIPE | ANNE BURRELL | FOOD NETWORK
Reviews 4.7
Total Time 1 hours 10 minutes
Category side-dish
Cuisine french
- Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.
CLASSIC RATATOUILLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 40 minutes
Category Side Dishes
Cuisine Europe, French
Calories 193 calories per serving
- 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.
RATATOUILLE RECIPE BY TASTY - TASTY - FOOD VIDEOS AND RECIPES
From tasty.co
Reviews 96
Cuisine French
Calories 230 calories per serving
- Enjoy!
CLASSIC RATATOUILLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 01 hours 40 minutes
Category Side Dishes
Cuisine Europe, French
Calories 193 calories per serving
- 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.
RATATOUILLE RECIPE BY TASTY - TASTY - FOOD VIDEOS AND RECIPES
From tasty.co
Reviews 96
Cuisine French
Calories 230 calories per serving
- Enjoy!
PAN-FRIED SEA BASS WITH RATATOUILLE & BASIL RECIPE | BB…
From bbcgoodfood.com
Total Time 30 minutes
Category Main course
Cuisine French
Calories 645 calories per serving
- Turn the fillets over and cook for 1 min, remove from the heat, then sprinkle over the lemon juice. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves.
EASY ARROZ CON POLLO RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 334 calories per serving
- Preheat the oven to 350°. Spread the rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine the broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken., Cover and bake until a thermometer reads 165°, 50-55 minutes. Sprinkle with cheeses. Bake, uncovered until cheese is melted, 5 minutes more.
TRADITIONAL FRENCH RATATOUILLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RATATOUILLE - ONCE UPON A CHEF
From onceuponachef.com
OVEN-ROASTED RATATOUILLE | RECIPES | DELIA ONLINE
From deliaonline.com
RECIPES - DELIA ONLINE
From deliaonline.com
OVEN-ROASTED RATATOUILLE | RECIPES | DELIA ONLINE
From deliaonline.com
RECIPES - DELIA ONLINE
From deliaonline.com
75 EASY VEGAN RECIPES FOR BEGINNERS - GUIDE TO VEGAN
From guidetovegan.com
EGGPLANT RECIPES | ALLRECIPES
From allrecipes.com
RATATOUILLE BAKE - ALLRECIPES
From allrecipes.com
RATATOUILLE - ONCE UPON A CHEF
From onceuponachef.com
EASY EGGPLANT RECIPES - RACHAEL RAY IN SEASON
From rachaelraymag.com
OVEN-ROASTED RATATOUILLE | RECIPES | DELIA ONLINE
From deliaonline.com
EASY FRENCH RECIPES: TOP 15 FRENCH FOODS TO TRY - MON ...
From monpetitfour.com
RECIPES - DELIA ONLINE
From deliaonline.com
75 EASY VEGAN RECIPES FOR BEGINNERS - GUIDE TO VEGAN
From guidetovegan.com
SIMPLE BAKED SHEET-PAN RATATOUILLE! - FEASTING AT HOME
From feastingathome.com
STUDENT RECIPES - BECASUE WE ARE ALL STUDENTS IN THE KITCHEN
From studentrecipes.com
EASY KETO EGGPLANT LASAGNA RECIPE | WHOLESOME YUM
From wholesomeyum.com