Herb Garlic Pork With Summer Ratatouille Recipes

ONE-POT PORK RATATOUILLE RECIPE BY TASTY

One-Pot Pork Ratatouille Recipe by Tasty image

Here's what you need: pork loin, salt, pepper, olive oil, garlic, eggplants, onion, tomatoes, cauliflower, red bell pepper, yellow bell pepper, white wine, salt, pepper, fresh parsley

Provided by Milloni Merchant

Categories Dinner

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 slices pork loin
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 clove garlic, minced
2 eggplants, diced
½ onion, diced
2 tomatoes, diced
¼ cauliflower
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
½ cup white wine
½ teaspoon salt
½ teaspoon pepper
fresh parsley, minced

Steps:

Season the pork chops on both sides with salt and pepper.
Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
Add olive oil and garlic. Stir until fragrant.
Combine eggplant, onion, tomato, cauliflower, and bell peppers.
Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
Garnish with parsley.
Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 71 grams, Fat 24 grams, Fiber 18 grams, Protein 21 grams, Sugar 27 grams

GRILLED RATATOUILLE

Grilled Ratatouille image

Provided by Bobby Flay

Categories side-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Steps:

Preheat grill to medium-high.
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

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