Fennel Ratatouille Recipes

CHICKPEA AND FENNEL RATATOUILLE

Steps:

• Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
• Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
• Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

ROASTED RATATOUILLE

Steps:

• Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• Sprinkle with rosemary, thyme, salt and pepper.
• Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
• Toss with basil, olive oil and vinegar.
• Taste and adjust seasonings if necessary.

RATATOUILLE

Steps:

• Preheat the grill to high.
• Cut the aubergines into 1cm slices, then place on a baking tray and brush with 1 tablespoon of oil.
• Grill for 10 to 12 minutes, till golden brown. Turn the slices over, brush with another tablespoon of oil and grill for 5 to 8 minutes, until golden.
• Peel and finely slice the onions widthways, peel and finely slice the garlic, then deseed and slice the peppers and fennel. Cut the courgettes into 1cm rounds.
• In a large frying pan, heat the remaining oil over a medium heat. Add the onions and cook for 5 minutes, until they begin to soften and turn golden.
• Add the garlic and cook for a few minutes, then add the peppers, fennel and courgettes, and cook for 5 to 8 minutes until they begin to soften.
• Use a knife to score a cross into the base of each tomato. Put them in a bowl, cover with boiling water and leave for a minute. Remove with a slotted spoon and peel the skin.
• Cut the tomatoes in half and remove the seeds with a spoon. Roughly chop the tomatoes and add to the pan, along with the aubergine and herbes de Provence.
• Lower the heat, cover the pan with a tight lid and simmer gently for 20 minutes or so, until the vegetables are cooked through. Season to taste.
• To make the salsa verde, remove any tough herb stalks and peel the garlic, then use a pestle and mortar to grind the herbs and garlic to a paste, adding a little sea salt to help the process (or blitz in a food processor).
• Crush in the capers. Stir in the oil, finely grate in the lemon zest and squeeze in the juice, adding more oil or juice if necessary, to create a flavour and texture you like. Season to taste.
• Serve the ratatouille in bowls with a spoonful of salsa verde.

RATATOUILLE

Steps:

• In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

FENNEL RATATOUILLE

Steps:

• Heat 2 tbs of the oil in a pan, add the eggplant and fry until golden brown. Transfer to a plate and set aside.
• Heat the rest of the oil in the pan, then fry the onion for 5 mins until lightly browned. Add the garlic and fennel seeds and fry for 1 min, then add the peppers and fry for another 5 mins until soft.
• Add the zucchini and fennel and fry for another 5 minutes Return the eggplant to the pan with the chopped tomatoes and some seasoning.
• Part-cover and simmer for 30 mins until all the vegetables are tender and the sauce has reduced and thickened slightly. Stir in the dill and some seasoning to taste.
• Serve or set aside to serve at room temperature later.

BEST RATATOUILLE RECIPE 2022 ❤️

Steps:

• Using a large skillet over medium high heat, sauté onions in olive oil until they begin to soften, about 5 minutes.Add garlic in 2 tablespoons and reduce heat to low.
• While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough eggplant cubes all at once to cover the bottom of the pan.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'jojorecipes_com-medrectangle-4','ezslot_5',340,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-medrectangle-4-0')};Cook the eggplant, stirring occasionally, for 8 minutes, or until the eggplant is softened. Remove eggplant cubes, and add them to pan with the onions.Working in batches, repeat this process until all of the eggplant cubes have been cooked.
• Put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini and the bell pepper in cubes all at once to cover the bottom of the pan.Cook the zucchini and the bell pepper, stirring occasionally, for 12 minutes, or until the zucchini is lightly browned on all sides. Remove the mixture, and add them to pan with the onions and eggplant cubes.Working in batches, repeat this process until all of the zucchini cubes have been cooked.
• Cut tomatoes in half lengthwise, remove seeds, chop coarsely. If using fresh tomatoes, boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife.Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Add the chopped tomatoes to the pot with cooked vegetables and cook the mixture, stirring occasionally, for 5 to 7 minutes.Cook until vegetables are very tender and lightly browned at the edges. When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don't stick to the bottom of the pan.
• Once vegetables are done cooking, combine them on one baking sheet. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.Stir in the basil and combine the mixture well.
• Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color. To serve, transfer ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side.If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day. Cooking ratatouille in one pot is possible.The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving. Ratatouille is even better the next day. If you make it ahead, simply store in a tight-lid container (preferably glass) and refrigerate.Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or frozen 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. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'jojorecipes_com-banner-1','ezslot_7',112,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-banner-1-0')};