Baked Garden Ratatouille Recipes
BAKED GARDEN RATATOUILLE
Enjoy a baked ratatouille recipe featuring chicken breasts! This Baked Garden Ratatouille includes your favorite garden veggies like eggplant and tomatoes.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
- Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken.
- Bake 15 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread.
Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 38 g, Fiber 4 g, Sugar 7 g, Protein 33 g
GARDEN RATATOUILLE
Looking for a French-style side dish recipe? Then check out this vegetable mix that's made easily in a skillet, in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
- Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.
Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g
RATATOUILLE BAKE
This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.
Provided by Surpriseitswendy
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
- Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g
BAKED VEGETABLE RATATOUILLE
This is a great side to a nice steak, very colourful, flavoursome & simple to make too! You could add eggplant to this also but I don't like so it's not included in my recipe.
Provided by Mandy
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all vegetables in an ovenproof dish.
- Drizzle with olive oil and sprinkle with garlic powder & Italian Herbs, mix well to coat vegetables.
- Bake at 170.c for approx 1 hour until vegetables are tender, check after 1/2 hour and stir to ensure even browning.
- If your vegetables are particularly juicy you may need to drain a bit of liquid off half way through cooking.
Nutrition Facts : Calories 92.9, Fat 3.9, SaturatedFat 0.6, Sodium 11.7, Carbohydrate 13.8, Fiber 3.5, Sugar 6.3, Protein 2.6
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