HOW TO MAKE RATATOUILLE RECIPES

DISNEY'S RATATOUILLE RECIPE | ALLRECIPES

Disney's Ratatouille Recipe | Allrecipes image

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

Ingredients

1 (6 ounce) can tomato paste
½ onion, chopped
¼ cup minced garlic
1 tablespoon olive oil
¾ cup water
salt and ground black pepper to taste
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red bell pepper, cored and very thinly sliced
1 yellow bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese

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

BEST RATATOUILLE RECIPE | JAMIE OLIVER VEGGIE RECIPES

Best ratatouille recipe | Jamie Oliver veggie recipes image

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

Ingredients

2 red onions
4 cloves of garlic
2 aubergines
3 courgettes
3 red or yellow peppers
6 ripe tomatoes
½ a bunch of fresh basil (15g)
olive oil
a few sprigs of fresh thyme
1 x 400 g tin of quality plum tomatoes
1 tablespoon balsamic vinegar
½ a lemon

Steps:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

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Total Time 30 minutes
Calories 151 calories per serving

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