Back Burner Ratatouille Recipes

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BACK-BURNER RATATOUILLE



Back-Burner Ratatouille image

So good and so easy, this comforting Provencal dish is great warm as a side dish, or cold with cottage cheese for lunch. The leftovers just keep getting better. See footnote for oven and slow-cooker directions.

Provided by talifuss

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

1 (28 ounce) can diced tomatoes, undrained
2 zucchini, scrubbed and cut into 1/2-inch cubes
2 yellow squash, scrubbed and cut into 1/2-inch cubes
1 eggplant, scrubbed and cut into 1/2-inch cubes
1 onion, finely diced
1 teaspoon salt, or to taste
½ teaspoon Italian seasoning, or to taste
1 pinch garlic powder, or to taste
1 pinch ground black pepper, or to taste
1 teaspoon tomato paste
2 tablespoons extra-virgin olive oil

Steps:

  • Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, yellow squash, eggplant, and onion; stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in Italian seasoning, garlic powder, and black pepper to taste.
  • Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Stir in tomato paste and adjust seasonings. Drizzle with olive oil just before serving.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 9.2 g, Fat 3.6 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 455.5 mg, Sugar 4.3 g

BACK-BURNER RATATOUILLE



Back-Burner Ratatouille image

So good and so easy, this comforting Provencal dish is great warm as a side dish, or cold with cottage cheese for lunch. The leftovers just keep getting better. See footnote for oven and slow-cooker directions.

Provided by talifuss

Categories     Soup

Time 1h20m

Yield 8

Number Of Ingredients 11

1 (28 ounce) can diced tomatoes, undrained
2 zucchini, scrubbed and cut into 1/2-inch cubes
2 yellow squash, scrubbed and cut into 1/2-inch cubes
1 eggplant, scrubbed and cut into 1/2-inch cubes
1 onion, finely diced
1 teaspoon salt, or to taste
½ teaspoon Italian seasoning, or to taste
1 pinch garlic powder, or to taste
1 pinch ground black pepper, or to taste
1 teaspoon tomato paste
2 tablespoons extra-virgin olive oil

Steps:

  • Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, yellow squash, eggplant, and onion; stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in Italian seasoning, garlic powder, and black pepper to taste.
  • Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Stir in tomato paste and adjust seasonings. Drizzle with olive oil just before serving.

Nutrition Facts : Calories 77.6 calories, Carbohydrate 9.2 g, Fat 3.6 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 455.5 mg, Sugar 4.3 g

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