French Vegetable Ratatouille Recipes

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FRENCH VEGETABLE RATATOUILLE



French Vegetable Ratatouille image

Looking for a traditional Ratatouille dish? Then check out this delicious slow-cooker eggplant recipe - perfect for French cuisine.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h20m

Yield 8

Number Of Ingredients 11

1 small eggplant (1 pound), peeled and cut into 1/2-inch cubes (about 5 cups)
4 medium tomatoes, cut into fourths
1 medium zucchini, sliced
1 medium green bell pepper, cut into strips
1 medium onion, sliced
2 cloves garlic, finely chopped
1/4 cup chopped fresh parsley
2 tablespoons olive or vegetable oil
1 teaspoon salt
1 teaspoon dried basil leaves
1/4 teaspoon pepper

Steps:

  • Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

ROASTED VEGGIE RATATOUILLE (FRANCE)



Roasted Veggie Ratatouille (France) image

Provided by Anne Burrell

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 eggplant, cut lengthwise into 1/2-inch slices
1 large zucchini, cut lengthwise into 1/2-inch slices
1 summer squash, cut lengthwise into 1/2-inch slices
3 beefsteak tomatoes, cut into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/4 cup red wine vinegar
2 tablespoons chopped fresh marjoram leaves
1/2 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
  • Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
  • Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!

TRADITIONAL FRENCH RATATOUILLE



Traditional French Ratatouille image

This classic French ratatouille vegetable stew comes from Provence in the South of France. Serve this delicious dish as both a side or main dish.

Provided by Rebecca Franklin

Categories     Entree     Side Dish     Dinner     Lunch

Time 1h35m

Yield 12

Number Of Ingredients 13

1 pound eggplant (cut into cubes)
2 1/2 teaspoons salt (divided)
2 1/2 pounds tomatoes (peeled)
3 cloves garlic (crushed and chopped)
1/2 teaspoon black pepper
1/4 cup fresh basil (loosely packed, chopped)
3/4 cup flat-leaf parsley (loosely packed, chopped)
1 1/2 pounds onions (white, thinly sliced)
3 bell peppers (red or yellow, cored, seeded, and chopped)
2 pounds zucchini (cut lengthwise and then into 1/2-inch slices)
2 pounds yellow squash (cut lengthwise and then into 1/2-inch slices)
1/3 cup white wine (dry)
1 to 2 tablespoon olive oil (good quality extra virgin, plus additional for serving)

Steps:

  • Gather the ingredients.
  • Place a single layer of paper towels on 2 large plates. Put the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoons of the salt. Allow the eggplant to sit for 20 minutes; this process is known as degorgement , in which the salt extracts liquid from the eggplant, and the liquid is then absorbed by the paper, making the dish less soggy.
  • In a large saucepan, gently cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. Do not boil the vegetables, as this will turn them into a soggy mess; cooked slowly, each of the vegetables will remain distinct.
  • In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned. Remove the skillet from the heat, and transfer the browned vegetables to the tomato mixture.
  • Pat the eggplant dry with a fresh paper towel and add it along with the zucchini and yellow squash to the tomato mixture.
  • Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and remaining 3/4 teaspoon salt and cook for an additional 5 minutes. Enjoy.

Nutrition Facts : Calories 114 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, Sodium 453 mg, Sugar 10 g, Fat 3 g, ServingSize 12 portions (12 servings), UnsaturatedFat 0 g

THE BEST RATATOUILLE



The Best Ratatouille image

Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again. This southern French staple is the perfect way to get all your summer goodies into one dish. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside grilled meats or fish.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 servings as a main, 12 servings as a side

Number Of Ingredients 12

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)
1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)
Kosher salt and freshly ground black pepper
1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)
1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups)
3 cloves garlic, minced (about 1 tablespoon)
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)
1/2 cup fresh parsley, chopped, plus more for serving
6 large fresh basil leaves, torn, plus more for serving

Steps:

  • Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
  • Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

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