Ratatouille Recipe

[vc_row][vc_column][vc_column_text single_style=”1″]Honestly, if it weren’t for that Disney movie about the rat, I doubt my kids would have been so eager to try my ratatouille recipe. But once they did, they were delighted and now it’s a dish I love to make when I feel like we should have something meatless. Made with a bounty of fresh, colorful vegetables, you’ll love the garden-fresh flavors in this tasty meal!

Homemade Ratatouille Recipe (Layered)

This delicious layered Ratatouille recipe is not only beautiful but it is absolutely packed with flavor! It is the perfect dish for vegetarians or vegans.

Prep: 20min

Total: 90min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 140 kcal, Carbohydrate 13 g, Protein 3 g, Fat 10 g, Saturated Fat 1 g, Sodium 101 mg, Fiber 4 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 4 tbsp olive oil (divided)
• 4 garlic cloves (minced)
• 1/2 small onion (chopped)
• 1/3 cup carrot (shredded)
• 14 oz crushed tomatoes
• 2 tsp dried basil
• 1/2 tsp dried parsley
• 1 small eggplant (sliced 1/8 inch thick circles)
• 2 small zucchini (sliced 1/8 inch thick circles)
• 3 Roma tomatoes (sliced 1/8 inch thick circles)
• salt (to taste)
• black pepper (to taste)

Instruction:

1. Preheat the oven to 375F. In a large nonstick pan, heat 2 tablespoons of olive oil over medium high heat. Add in the onion, garlic, and carrot and cook until tender, about 5 minutes. Next, add in the crushed tomatoes and seasonings and simmer for 15 minutes. Taste and adjust the seasoning with salt and pepper. Once the sauce has thickened, pour into a 2 quart baking dish. Arrange the sliced vegetables in a circular pattern standing upright in the dish over the sauce. Brush with the remaining olive oil. Cover and bake for 30 minutes, then uncover and bake until vegetables are tender. Serve immediately.

Ratatouille Recipe by Tasty

Here’s what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, medium white onion, garlic, red bell pepper, yellow bell pepper, kosher salt, freshly ground black pepper, crushed tomatoes, thinly sliced fresh basil, thinly sliced fresh basil, minced garlic, finely chopped fresh parsley, fresh thyme leaves, kosher salt, freshly ground black pepper, olive oil

Yield: 8 servings

Nutrition Facts: calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

Ingredients:

• 2 eggplants
• 6 roma tomatoes
• 2 yellow squashes
• 2 zucchinis
• 2 tablespoons olive oil
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• kosher salt, to taste
• freshly ground black pepper, to taste
• 28 oz crushed tomatoes
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons thinly sliced fresh basil
• 1 teaspoon minced garlic
• 2 tablespoons finely chopped fresh parsley
• 2 teaspoons fresh thyme leaves
• kosher salt, to taste
• freshly ground black pepper, to taste
• 4 tablespoons olive oil

Instruction:

1. Preheat the oven for 375˚F (190˚C).
2. Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm)-thick rounds, then set aside.
3. 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.
4. Arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper.
5. 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.
6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
7. Serve 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.
8. Enjoy!

Ratatouille

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

Prep: 30min

Total: 1h15min

Yield: 8 (Makes about 7 cups)

Nutrition Facts: servingSize , calories 153, Fat 11 g, Carbohydrate 14 g, Protein 3 g, Saturated Fat 2 g, unSaturated Fat , Sugar 8 g, Fiber 5 g, Sodium 392 mg, Cholesterol 0 mg

Ingredients:

• 1 large (1¼ lbs) eggplant, cut into ⅓-inch cubes
• Salt
• 6 tablespoons extra virgin olive oil, plus more for serving
• 2 medium zucchini (about 1 lb), cut into ⅓-inch cubes
• 1 medium yellow onion, finely chopped
• 1 red, orange or yellow bell pepper, cut into ¼-inch dice
• 5 large cloves garlic, chopped
• 5 large vine-ripened tomatoes (1¾ lbs), cut into ⅓-inch cubes, with their juices
• 1 tablespoon tomato paste
• 2 teaspoons fresh chopped thyme, plus more for serving
• ¾ teaspoon sugar
• ¼ teaspoon crushed red pepper flakes (optional)
• 3 tablespoons chopped fresh basil

Instruction:

1. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
2. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
3. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
4. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won’t stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.

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.

Total: 0 1 0

Yield: 6 servings as a main, 12 servings as a side

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 227, Fat 15g, Saturated Fat 2g, Carbohydrate 24g, Fiber 8g, Sugar 12g, Protein 5g, Cholesterol 0mg, Sodium 1104mg

Ingredients:

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)
• 1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)
• 1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons tomato paste
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)
• 1/2 cup fresh parsley, chopped, plus more for serving
• 6 large fresh basil leaves, torn, plus more for serving

Instruction:

1. 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.
2. 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.

Traditional ratatouille recipe by chef Vivien

FAQ

What consist of ratatouille?

What pairs well with ratatouille?

• French Bread (a crusty bread is my favorite option)
• Pork Chops.
• Creamy polenta.
• Orzo Pasta.
• Flank Steak.
• Italian Sausage.
• White Rice.
• Brown Rice.

What is so special about ratatouille?

Is ratatouille served with anything?