EASY RECIPE FOR RATATOUILLE RECIPES
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
BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES
This moreish Mediterranean-style vegetable stew is perfect for a super-healthy midweek supper.
Total Time 1 hours 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 212 calories, FatContent 8.5 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 8.5 g protein, CarbohydrateContent 27.1 g carbohydrate, SugarContent 23.4 g sugar, SodiumContent 0.2 g salt, FiberContent 8.7 g fibre
More about "easy recipe for ratatouille recipes"
RATATOUILLE RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Cuisine french
Calories 262 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Cuisine french
Calories 262 per serving
- 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.
See details
TRADITIONAL RATATOUILLE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 3.7
Total Time 45 minutes
Category side-dish
Reviews 3.7
Total Time 45 minutes
Category side-dish
- 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.
See details
BEST RATATOUILLE RECIPE | ANNE BURRELL | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category side-dish
Cuisine french
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.
See details
NEXT LEVEL RATATOUILLE RECIPE | BBC GOOD FOOD
Seasonal vegetables are all slow-cooked together in a dish that truly celebrates summer. Serve with bread, or for a more substantial meal, as a side with barbecued or roasted meat or fish
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Main course, Side dish, Supper
Calories 185 calories per serving
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Main course, Side dish, Supper
Calories 185 calories per serving
- Nestle in the herbs, cover the dish and transfer to the oven for 1 hr. Remove the lid and give it another 30 mins until everything is cooked down and jammy. Leave the ratatouille to cool until just warm, then stir through most of the basil leaves and the extra virgin olive oil. Scatter with the rest of the basil and serve with griddled sourdough.
See details
CLASSIC RATATOUILLE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 01 hours 40 minutes
Category Side Dishes
Cuisine Europe, French
Calories 193 calories per serving
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.
See details
RATATOUILLE RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Cuisine french
Calories 262 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Cuisine french
Calories 262 per serving
- 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.
See details
TRADITIONAL RATATOUILLE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 3.7
Total Time 45 minutes
Category side-dish
Reviews 3.7
Total Time 45 minutes
Category side-dish
- 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.
See details
BEST RATATOUILLE RECIPE | ANNE BURRELL | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category side-dish
Cuisine french
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.
See details
NEXT LEVEL RATATOUILLE RECIPE | BBC GOOD FOOD
Seasonal vegetables are all slow-cooked together in a dish that truly celebrates summer. Serve with bread, or for a more substantial meal, as a side with barbecued or roasted meat or fish
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Main course, Side dish, Supper
Calories 185 calories per serving
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Main course, Side dish, Supper
Calories 185 calories per serving
- Nestle in the herbs, cover the dish and transfer to the oven for 1 hr. Remove the lid and give it another 30 mins until everything is cooked down and jammy. Leave the ratatouille to cool until just warm, then stir through most of the basil leaves and the extra virgin olive oil. Scatter with the rest of the basil and serve with griddled sourdough.
See details
CLASSIC RATATOUILLE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 01 hours 40 minutes
Category Side Dishes
Cuisine Europe, French
Calories 193 calories per serving
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.
See details
RATATOUILLE RECIPE BY TASTY - TASTY - FOOD VIDEOS AND RECIPES
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
From tasty.co
Reviews 96
Cuisine French
Calories 230 calories per serving
From tasty.co
Reviews 96
Cuisine French
Calories 230 calories per serving
- Enjoy!
See details
SLOW-COOKER RATATOUILLE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.2
Total Time 03 hours 20 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 116 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 03 hours 20 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 116 calories per serving
- 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.
See details
RATATOUILLE RECIPE BY TASTY - TASTY - FOOD VIDEOS AND RECIPES
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
From tasty.co
Reviews 96
Cuisine French
Calories 230 calories per serving
From tasty.co
Reviews 96
Cuisine French
Calories 230 calories per serving
- Enjoy!
See details
SLOW-COOKER RATATOUILLE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.2
Total Time 03 hours 20 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 116 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 03 hours 20 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 116 calories per serving
- 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.
See details
CLASSIC RATATOUILLE RECIPE | FRENCH RECIPES | PBS FOOD
Let the ratatouille rest for at least 30 minutes before serving. Tips/Techniques This recipe is from Jacques Pepin: Ratatouille is the epitome of Provençal vegetable stews.
From pbs.org
From pbs.org
See details
EASY EGGPLANT RECIPES - RACHAEL RAY IN SEASON
Aug 31, 2018 · 50 Easy Eggplant Recipes There are many ways to cook with eggplant: fried, baked, grilled and even as a substitute for meat. Explore some of our favorite techniques to use on this …
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RATATOUILLE - ONCE UPON A CHEF
Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Hailing from Provence, a region in the south of France near the Mediterranean Sea, ratatouille …
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TRADITIONAL FRENCH RATATOUILLE RECIPE - THE SPRUCE EATS
Dec 14, 2021 · Easy Vegan Ratatouille 30 mins Ratings. Ratatouille With Eggplant, Tomatoes, and Herbs ... 55 mins Ratings. Ratatouille Recipe With Canning Instructions 25 mins Ratings. Vegetarian Moussaka 2 hrs Ratings. Baked Stuffed Acorn Squash With Beef and Tomatoes 80 mins ... 12 Elegant Gourmet Vegetarian Recipes …
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Aug 31, 2018 · 50 Easy Eggplant Recipes There are many ways to cook with eggplant: fried, baked, grilled and even as a substitute for meat. Explore some of our favorite techniques to use on this …
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RATATOUILLE - ONCE UPON A CHEF
Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Hailing from Provence, a region in the south of France near the Mediterranean Sea, ratatouille …
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Jul 03, 2020 · Delia's Oven-roasted Ratatouille recipe. This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and …
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Aug 23, 2020 · In these easy eggplant recipes, I cook the eggplant on the stove. This way, it absorbs flavor from other ingredients like olive oil, garlic, vinegar, and herbs as it cooks. Ratatouille No list of eggplant recipes would be complete without ratatouille…
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EASY FRENCH RECIPES: TOP 15 FRENCH FOODS TO TRY - MON ...
Ratatouille Recipe The name of this easy French recipe may be familiar to you thanks to the famous Disney movie, but you don’t need to be a fancy cook to make this delicious vegetable dish. While you may see photos of a finished ratatouille …
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Jul 03, 2020 · Delia's Oven-roasted Ratatouille recipe. This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and …
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Aug 23, 2020 · In these easy eggplant recipes, I cook the eggplant on the stove. This way, it absorbs flavor from other ingredients like olive oil, garlic, vinegar, and herbs as it cooks. Ratatouille No list of eggplant recipes would be complete without ratatouille…
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