Ratatouille Hotpot Recipes

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RATATOUILLE IN THE CROCK POT



Ratatouille in the Crock Pot image

Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!

Provided by Geema

Categories     Stew

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up

Steps:

  • Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
  • Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
  • Dot with half of the tomato paste.
  • Repeat layering process with remaining vegetables, spices and tomato paste.
  • Drizzle with olive oil.
  • Cover and cook on LOW for 7 to 9 hours.
  • Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
  • Refrigerate to store.
  • May freeze up to 6 weeks.

RATATOUILLE HOTPOT



Ratatouille hotpot image

A classic French vegetarian casserole, oven-baked with a cheesy potato gratin topping for great texture

Provided by Good Food team

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 13

1 tbsp oil
2 red onions , chopped into 2cm dice
2 garlic cloves , crushed
2 red peppers , cut into 2cm dice
3 courgettes cut into 2cm dice
1 aubergine , cut into 2cm dice
400g can chopped tomato
3 potatoes , thinly sliced
¼ nutmeg , grated
150ml double cream
small bunch basil , chopped
85g gruyère (or vegetarian alternative), grated
salad , to serve (optional)

Steps:

  • Heat the oil in a shallow flameproof casserole dish or pan. Add the onions and cook for 2 mins, then tip in the garlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding a splash of water if the dish looks dry), until the vegetables are soft.
  • Stir in the tomatoes and 4 tbsp water. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4.
  • Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay the potato slices on top of the ratatouille, creating a spiral pattern, then pour over any remaining cream. Place in the oven, uncovered, for 40 mins.
  • Remove from the oven and increase heat to 200C/180C fan/gas 6. Scatter over the cheese and bake for a further 20 mins until golden and bubbling. Serve with salad, if you like.

Nutrition Facts : Calories 512 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium

ONE POT CHICKEN RATATOUILLE RECIPE



One Pot Chicken Ratatouille Recipe image

The easy version of a classic French dish. Zucchini, eggplant and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful and comforting fall dish. More easy dinners: www.crunchycreamysweet.com

Provided by Anna

Categories     Main Course     Main Dish

Time 35m

Number Of Ingredients 13

1.5 lbs boneless skinless chicken breast (cut into bite-size pieces)
2 tablespoons olive oil (divided)
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 teaspoon Italian seasoning
1 small yellow onion
2 garlic cloves (minced)
1 eggplant (cut into 1" pieces)
2 medium zucchini (cut into half-moons)
2 medium tomatoes (diced)
1 cup crushed tomatoes
1/2 cup chicken stock or broth
1 tablespoon chopped parsley

Steps:

  • Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
  • Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
  • Heat up more oil in pan, add garlic and onion and saute until the onion is almost translucent.
  • Add zucchini, eggplant and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
  • Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 358 kcal, Carbohydrate 21 g, Protein 41 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 626 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

CHINESE HOT POT



Chinese Hot Pot image

Chinese Hot Pot - delicious ingredients that vary from protein to vegetables are cooked in a hearty and simmering pot of soup stock, similar to fondue.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 50m

Number Of Ingredients 17

4 oz. (115 g) napa cabbage, sliced
12 oz. (340 g) fish balls
6 oz. (170 g) chicken meat, sliced
4 oz. (115 g) tofu
4 oz. (115 g) shiitake mushrooms , sliced
4 oz. (115 g) white mushrooms, sliced
6 oz. (170 g) shrimp, shelled and deveined
4 oz. (115 g) salmon fillet, cut into pieces
4 oz. (115 g) scallops
4 oz. (115 g) baby bok choy, sliced
1 head garlic, peeled and minced
5 tablespoons cooking oil
1 box (32 oz. / 1000 g) Kitchen Basics® Original Chicken Stock
3 cups water
5 dashes ground white pepper
soy sauce
Cut chilies, optional

Steps:

  • Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.
  • Add the cooking oil in a skillet. When it's heated, make the Garlic Oil by frying the minced garlic until they turn light brown (do not fry until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Let cool.
  • Turn on the Instant Pot and set it to Saute mode, for 30 minutes. Add the Kitchen Basics® Original Chicken Stock, water and McCormick Ground White Pepper. Bring the broth to boil.
  • Add the napa cabbage first and cook for 1 minute.
  • Add each ingredient into the Instant Pot in the following order, in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops and baby bok choy. Do not use up all the ingredients. The ingredients should be cooked in the hot pot in 2 to 3 bathes.
  • When the soup comes to a boil, add some garlic oil on top. Stir to mix well. Ladle the ingredients and some soup into serving bowls and serve immediately with the Condiment. After you finish the first round, continue to cook the remaining ingredients in the soup until all ingredients are used up.

Nutrition Facts : Calories 401 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 161 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 4 people, Sodium 520 milligrams sodium, Sugar 2 grams sugar

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