baked ratatouille

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.

Ratatouille Baked Chicken

olive oil

chicken thighs (skin removed)

salt and black pepper

onion

garlic

eggplant

tomato paste

thyme

zucchini

yellow bell pepper

tomatoes

basil leaves (finely chopped)

Preheat the oven to 400°F.

Set a large Dutch oven over medium-high heat. Add 1/2 tablespoon olive oil and heat to shimmering.

Pat the chicken dry with paper towels, season on all sides with salt and pepper, and set the chicken down in the pan. Cook, without moving, until nicely browned and the meat releases from the pan, about 5 minutes.

Flip and continue cooking until the other side begins to brown, about 3 minutes. Remove the chicken to a plate and set aside.

Reduce the heat to medium and add the remaining olive oil, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.

Add the eggplant and another pinch of salt and cook, stirring occasionally, until the eggplant begins to soften, about 5 minutes.

Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.

Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.

Remove the pan from the heat.

Partially submerge the chicken into the vegetables. Transfer the pot to the oven and cook, uncovered, until the thickest portion of the chicken reaches an internal temperature of 160°F, about 20 minutes.

Remove from the oven and let stand for 10 minutes. Stir in the basil and serve.

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.


Print recipe: https://www.skinnytaste.com/ratatouille-baked-chicken/

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

Ratatouille Recipe by Tasty

eggplants

roma tomatoes

yellow squashes

zucchinis

onion, diced

garlic,

red bell pepper, diced

yellow bell pepper, diced

salt,

pepper,

basil,

parsley

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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.

https://vid.tasty.co/output/13082/mp4_640x640/1477516794

A Classic French Provencal Ratatouille is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.

Classic Ratatouille

yellow onions, sliced

garlic, roughly chopped

tomatoes,

zucchini,

eggplant, stemmed, sliced

yellow pepper, sliced

green pepper, sliced

dill

oregano leaves (or 1 teaspoon dried)

basil leaves, chopped (or 1 teaspoon dried)

Preheat oven to 400 degrees. Brush olive oil...

Preheat oven to 400 degrees. Brush olive oil onto a baking pan, set aside.

Add the onion, garlic, tomatoes, zucchini, eggplant, and...

Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle seasoning and salt and freshly ground pepper over the vegetables and drizzle with the olive oil.

Layer the vegetables into the pan; cover tightly...

Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.

Remove from the oven; sprinkle with fresh herbs...

Remove from the oven; sprinkle with fresh herbs and serve immediately. It is excellent as a side dish tossed with pasta or served on toasted slices of french bread. Add some ground meat for additional protein if you'd like.

An easy classic French-style vegetarian casserole. Baked ratatouille with eggplant, zucchini, sweet peppers and tomatoes.

Baked Ratatouille Recipe with Goat Cheese

red or orange bell pepper

red onion (sliced (about 1/2 cup))

salt

thyme leaves

tomato puree tomatoes

garlic (crushed

red pepper

black pepper

plum tomatoes tomatoes (sliced)

goat cheese (omit

basil pesto

Preheat oven to 425 degrees.

Peel the eggplant, if desired, or leave some of the skin on in strips. Trim off the stem and sliced into quarters lengthwise, then slice into 1-inch thick half moons.

Put the eggplant in a large bowl with the zucchini, bell pepper and onion. Drizzle with the olive oil, 1 teaspoon salt and the chopped thyme and toss together.

Pour the tomato puree into a 4-5 quart casserole or baking dish. Stir in the remaining 1/2 teaspoon salt, garlic, red and black pepper and spread over the bottom of the dish.

Arrange the vegetables in the dish in one layer. Top with the sliced tomatoes and thyme sprigs. Bake 30-35 minutes. The juices should be bubbling and the eggplant tender when pierced with a the tip of a knife. Remove the thyme stems (you can crumble the leaves over the dish first).

Sprinkle the goat cheese over the ratatouille and drizzle with the pesto. Serve warm or at room temperature.

https://content.jwplatform.com/videos/qit2e1NJ.mp4

An easy version of a traditional baked ratatouille recipe, a casserole with fresh Mediterranean vegetables. Plus ideas for what to serve with ratatouille.

Easy Baked Ratatouille

Simple recipe for a delicious baked French ratatouille. Add chopped summer squash, bell peppers, tomatoes and eggplant to a baking dish with a few herbs and a drizzle of olive oil, et voila!

Ratatouille Recipe

red bell pepper

zucchini (or yellow squash

garlic ((minced

extra virgin olive oil

rosemary ((use 1 tsp if substituting dried rosemary))

oregano

Salt and black pepper

Preheat oven to 375-degree Fahrenheit/190-degree Celsius.

Place all the chopped veggies -- eggplant, bell peppers, summer squash, tomatoes and optional onions -- in baking dish.

Scatter the garlic, herbs, salt and ground black pepper over the vegetables and drizzle the olive oil.

Use a spoon or your hands to toss the vegetables with the herbs and olive oil.

Cover the baking dish with aluminum foil. Bake 40 minutes. Uncover and bake 15 minutes more.

Sprinkle fresh herbs, for garnish, if desired. Serve hot, warm or at room temperature.

I love ratatouille. No, I’m not talking about the Disney movie (although I did enjoy that film as well), I mean the delicious vegetable dish!

Baked Ratatouille

yellow squash

tomato basil pasta sauce

yellow or red bell pepper

Tablespoons of fresh basil (about 7-9 leaves)

Salt and pepper,

Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.

Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet (I used a 12&#39;)

Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.

Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.

Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.

Delicious and easy with the help of a mandolin slicer! I will say that there were wayyyyy too many veggies for my 12” cast iron skillet, but that’s a good thing! I made a whole ‘nother batch in a 9x9 glass baking dish and even had more left over - I’ll use them for something else. I did eyeball the sliced herbs for the drizzle, and I added extra slivers of garlic (2 cloves) randomly tucked into the arranged veg before baking. Served with mini burrata and crusty bread, this is a killer cheap vegetarian weeknight meal. Definitely adding to my rotation! Thanks so much.

Made this today because we were gifted with two large eggplants and lots of summer squash and onions. We didn’t have the tomato basil sauce so we made that from scratch as well. It turned out wonderful. We didn’t have fresh herbs so we used a combination of dried and essential oils.

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Top 6 baked ratatouille recipes from across the web

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Ratatouille Baked Chicken

Ratatouille Recipe by Tasty

Classic Ratatouille

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Baked Ratatouille

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