ratatouille

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

olive oil

onion, diced

garlic,

red bell pepper, diced

yellow bell pepper, diced

salt,

pepper,

tomatoes

basil,

parsley

thyme

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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.

Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable.

Ratatouille Tian from 'The French Market Cookbook' Recipe

salt

(600 g) small eggplants

herbes de Provence

(600 g) medium zucchini

(800 g) plum tomatoes

Olive oil

onions

sage leaves, minced

garlic cloves,

An hour before you plan to cook, salt the eggplants to remove any trace of bitterness: using a mandolin slicer or very sharp knife, cut the eggplants crosswise into 1/8-inch (3 mm) rounds. Put them in a colander, sprinkle with 1 teaspoon salt, and toss to coat. Let rest for 1 hour to allow some of the moisture to be drawn out of the slices. Pat dry with a clean kitchen towel. Transfer to a bowl and sprinkle with 1 teaspoon of the herbes de Provence.

Cut the zucchini and tomatoes crosswise into 1/8-inch (3 mm) rounds. Place in two separate bowls and sprinkle each with 1/2 teaspoon salt and 1 teaspoon of the herbes de Provence.

Lightly oil an 8×10-inch (20×25 cm) glass or ceramic baking dish. Scatter the sliced onions evenly over the bottom. Sprinkle with 1/4 teaspoon salt and a touch of olive oil.

Arrange a row of overlapping tomato slices along one side of the dish. Pack them in tightly so that they are almost upright. Sprinkle with a little sage and garlic. Follow with a row of overlapping eggplant slices and then a row of zucchini slices, sprinkling each with a little sage and garlic as you go. Repeat the pattern until you’ve filled the dish and used up all the vegetables, packing the rows of vegetables together very tightly. If you have vegetables remaining at the end, slip them among their peers to flesh out the rows that seem to need it.

Drizzle with 3 tablespoons olive oil, cover loosely with foil, and bake for 30 minutes.

Increase the oven temperature to 425°F (220°C) and bake for another 30 minutes.

Remove the foil and bake until the vegetables are tender and the tips of the vegetable slices are appealingly browned, about another 30 minutes. Serve hot, at room temperature, or chilled.

Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you’re busy. Packed with nutrients, it also delivers four of your 5-a-day

Slow Cooker Ratatouille

red onion, sliced

garlic

aubergines,

courgettes,

peppers,

tomato purée

plum tomatoes

tbsp red wine vinegar

brown sugar

(optional)

Slow cooker ratatouille

Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry the onion for 8 mins until&nbsp;translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil. &nbsp;

Transfer to the <a href="https://www.bbcgoodfood.com/howto/guide/slow-cookers-and-how-use-them">slow cooker</a> and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

Kidneys in Butter-Mustard Sauce à la Julia Child

Kidneys In Butter-Mustard Sauce À La Julia Child

T softened butter, divided

T dijon mustard

beef kidney

shallot,

dry white wine

T lemon juice

pepper

c parsley, chopped

purée de tomate, ail, oignon, muscade, cumin, curry, basilic, poivre, sel, courgette, tomate, aubergine, huile d'olive, crème liquide

Ratatouille façon Petit Chef

boîtes de purée de tomate

gousses d'ail

oignons doux

pincées de muscade rapée

pincées de cumin

pincée de curry

feuilles de basilic ciselées

poivre

courgettes longues et fines

tomates allongées bien fermes

aubergines allongées

huile d'olive

cl de crème liquide

Dans une casserole, faire chauffer un filet d'huile d'olive.

Verser l'oignon émincé et les gousses d'ail écrasées.

Saler, poivrer, épicer, puis verser la purée de tomate et laisser mijoter à feu très doux pendant 10 min.

Laver les légumes, les éplucher et les tailler en rondelles très fines.

Tapisser le fond d'un plat allant au four avec les 3/4 de la sauce tomate et y déposer les rondelles de légumes en alternant les couleurs.

Arroser d'un filet d'huile d'olive, et recouvrir d'un papier sulfurisé.

Enfourner pendant 40 minutes à 180°C (thermostat 6).

Dresser en dôme sur une assiette avec les légumes.

Réchauffer doucement le 1/4 de sauce tomate restant avec la crème liquide.

Disposer la sauce à la crème sur les légumes et l'assiette et servir aussitôt.

La ratatouille est un recette d'été délicieuse, qui mettra du soleil dans vos assiettes ! Avec ses légumes, la ratatouille est idéale pour accompagner un barbecue ou des grillades. Découvrez aussi notre recette de ratatouille en vidéo.

Ratatouille : la meilleure recette

courgette

aubergine

poivron vert

poivron rouge

tomate

oignon

gousse ail

bouquet garni

https://media.ccmbg.com/vc/8651153028/304580/mp4/1599211615

La ratatouille est un recette d'&eacute;t&eacute; d&eacute;licieuse, qui mettra du soleil dans vos assiettes ! Avec ses l&eacute;gumes, la ratatouille est id&eacute;ale pour accompagner un barbecue ou des grillades. D&eacute;couvrez aussi notre recette de ratatouille en vid&eacute;o.

This one pan Ratatouille (Tian Provençal) is piled high with vegetables and filled with mouth watering flavor.

Tbsp olive oil (30 mL, divided)

garlic (minced)

white onion (about 1 onion)

tomatoes (425 g)

zucchinis (can also use yellow squash)

eggplant

Herbs

Tbsp fresh Basil (chopped)

¼ tsp crushed red pepper flakes

¼ tsp black pepper

Base: Preheat oven to 350°F (176°C). Heat 1 tablespoon of the oil in a large saute pan over medium heat, then add garlic and onion. Cook until onion softens, about 5 minutes, then add crushed tomatoes. Let gently simmer, uncovered, until tomatoes have the texture of a thick paste, about 10 minutes.

Veggies: While tomatoes simmer, thinly slice unpeeled zucchini, eggplant, and tomatoes into ⅛ inch thick slices (easiest with a mandolin slicer). If some slices are wider than others, you can cut them in half so they&#x27;re roughly the same size

Seasonings: Remove tomato mixture from heat and stir in seasonings.

Assemble: Spread tomato mixture into the bottom of a large casserole dish or tart pan. Working from the outer edge, layer veggies on top of the sauce in an alternating pattern (ex: eggplant - tomato - zucchini - repeat). You may not use all the veggies, depending on the size of your pan.

Bake: Brush veggies with remaining olive oil and bake for 1 hour, or until veggies are tender. If top begins to brown too quickly, cover with aluminum foil.

Ratatouille

extra-virgin olive oil,

eggplant, diced 1-inch

salt and black pepper

Spanish onion, diced 1-inch

red pepper, diced 1-inch

zucchini, diced 1-inch

anchovy paste

tomatoes, diced 1-inch

plum

Kalamata olives

Parmesan,

Geoffrey Zakarian makes Ratatouille, as seen on The Kitchen, season 25.

Bundle the thyme and basil together with butcher's twine, then set aside. Heat half the olive oil in a large skillet over medium heat. Add the eggplant and begin to cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer the eggplant to a cold Dutch oven. Return the skillet back to the heat, then add more olive oil and the onions and peppers. Cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer to the cold Dutch oven with the eggplant. Finally, repeat this process with the zucchini, then add to the Dutch oven. Stir the anchovy paste, tomatoes, olives, remaining garlic, herb bundle and salt and pepper into the vegetables. Drizzle with olive oil. Stir, then cover and bake 1 hour.

Remove from the oven. Transfer to a platter and garnish with Parmesan and basil. Serve by itself as a side dish, or serve over pasta, eggs or polenta.

Excellent dish by itself. Or with linguini like I had it the following day. Don’t add any more tomatoe sauce or anything. If you think it’s a bit dried out from the fridge just add olive oil. Top linguini with the ratatouille and add some grated Italian cheese of your choice. Don’t recommend mozzarella, too bland. Accompany with a good glass of wine and you’re set. Don’t forget the bread.

Covered pot or uncovered?  Recipe says covered but his pots did. It have covers on them.  It smells wonderful and I am looking forward to tasting it!  Giving it 5 stars in advance.

This is a 10 in my book.  DELISCIOUS and healthy.  We ate over polenta, the leftovers went over eggs and quinoa.  All wonderful.  Sharing with friends, it's that good!

The recipe really delivered amazing flavors. The anchovies give it an intensity that elevates the entire dish. 

It was the first time I made ratatouille and let me tell you It was not only super easy to make but was absolutely delicious This will go into a rotation at least monthly for the fall and winter

Amazing!  I had never had it before.  My husband and I both loved it.  I also added a second zucchini as it's the season.  We are eating more Mediterranean food for health reasons.   I love the suggestion to serve it with spaghetti squash.   Will do that with the leftovers!  Thanks GZ!  Love your recipes!

https://www.foodnetwork.com/videos/geoffreys-ratatouille-9413322

Geoffrey Zakarian cooks a dish with eggplant, peppers, onions and zucchini.

Geoffrey's Ratatouille

Bake cheesy puff pastry topped with a smoky aubergine and tomato compote and roasted courgettes for this stunning tart. It's ideal for lunch with friends

Ratatouille tart with flaky cheddar & thyme pastry

tomatoes (a mixture of different colours looks nice)

red onions, sliced

garlic cloves, crushed

sugar

courgettes (we used 1 green and 1 yellow)

grated parmesan or vegetarian alternative

butter

plain flour, plus extra for dusting

4tbsp polenta

extra mature cheddar, coarsely grated

thyme, leaves picked

egg yolk, beaten (freeze the white for another recipe)

The night before making the tart, wrap the butter for the pastry in foil, and freeze until solid – this will make it easier to grate. To make the pastry, put the flour in a large bowl and mix in half the polenta, the cheese, thyme (reserving a few leaves to serve) and a good pinch of salt. Using a coarse cheese <a href="https://www.bbcgoodfood.com/content/top-graters">grater</a>, grate in the frozen butter – try to handle it as little as possible so it doesn’t get soft – and stir it in with a <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">knife</a> as you go. Give the mixture one last stir to make sure all the butter is coated with flour, then quickly stir in 125ml very cold water. Gently bring together with your hands (splashing in a little more water if it looks dry), then wrap in baking parchment and chill for 30 mins.

Slice the tomatoes to roughly the thickness of a £1 coin (use a mandoline, if you have one). Reserve about half of the tomato slices for the top of the tart, then roughly chop the rest into chunks.

Heat the grill to high (or you can use the flame of a gas hob). Pierce the aubergine four or five times with the tip of a knife and grill (or hold over the gas flame using tongs), turning often, for 8-10 mins, or until the skin is charred and the aubergine is soft and collapsing. Leave to cool a little.

Heat half the oil in a pan over a low-medium heat, and cook the onions with a pinch of salt for 10 mins until the onions start to caramelise. Meanwhile, scrape the skin off the aubergine (don’t worry if some pieces cling to the flesh – it will add a smoky flavour). Roughly chop the aubergine flesh.

Add the garlic and aubergine to the onions and cook for another 5 mins, or until any liquid released from the aubergine has evaporated. Add the chopped tomatoes and sugar, season, and continue to cook for 5-10 mins until thickened. Leave to cool, then chill until ready to use. Can be prepared up to a day ahead.

Slice the courgettes to roughly the thickness of a £1 coin. Put in a bowl and toss with a good pinch of salt. Leave for 10 mins.

Remove the pastry from the fridge. Heat the oven to 200C/180C fan/gas 6 with a baking tray inside (or a 30cm shallow skillet pan, if you have one). <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll the pastry out</a> on a large sheet of baking parchment dusted with a little flour, to a circle about 35cm wide. Trim the edge if you want a neat finish.

Drain any liquid from the courgettes, then tip onto a plate lined with kitchen paper. Pat dry to remove as much moisture as you can. Sprinkle the remaining polenta over the pastry, then top with the chilled tomato and aubergine mix. Spread it out using the back of a spoon, leaving a 3cm border around the edge.

Arrange the reserved tomato slices and the courgettes in overlapping concentric circles on top of the tart. Brush the vegetables with the remaining oil, season and sprinkle with the parmesan. Fold the pastry edge over the veg slightly, pressing gently to seal. Brush the pastry edge with the beaten yolk.

Carefully slide the tart, still on the baking parchment, onto the hot tray or into the skillet pan. Bake for 45 mins until golden, then scatter with the extra thyme leaves, if using. Leave to cool a little and serve just warm, or at room temperature.

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