Ratatouille On Grilled Bread Recipes

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RATATOUILLE



Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g

RATATOUILLE GRILLED CHEESE SANDWICHES



Ratatouille Grilled Cheese Sandwiches image

Whether made fresh or leftover, roasted ratatouille-style vegetables not only lend exciting flavor to these Gouda grilled cheese sandwiches but also boost the nutrition factor.

Provided by Juliana Hale

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 15m

Yield 4

Number Of Ingredients 4

8 (1/2 inch thick) slices soft Italian bread
⅓ cup mayonnaise
8 ounces thinly sliced young goat Gouda cheese
1 ⅓ cups Sheet-Pan Ratatouille, or other prepared ratatouille

Steps:

  • Spread both sides of each bread slice with mayonnaise. Layer 1/2 of the cheese, all of the ratatouille, and remaining cheese on 4 bread slices. Top with remaining bread slices.
  • Heat an extra-large skillet, grill pan, or griddle over medium heat. Cook sandwiches until golden and cheese melts, 2 to 3 minutes per side.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 23.9 g, Cholesterol 71.6 mg, Fat 31.5 g, Fiber 1.1 g, Protein 18.3 g, SaturatedFat 12.5 g, Sodium 904.1 mg, Sugar 2.8 g

RATATOUILLE ON GRILLED BREAD



Ratatouille on Grilled Bread image

Ratatouille can be eaten on its own or served with meat, fish or, in this case, with garlic bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 15m

Number Of Ingredients 4

4 slices white country bread
1 tablespoon olive oil
2 cups warmed Easy Ratatouille
2 tablespoons chopped fresh basil

Steps:

  • Heat broiler or grill. Brush bread slices with olive oil. Broil or grill until crisp and golden brown on both sides, about 3 minutes.
  • Divide ratatouille over bread; top with basil. Serve immediately.

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Bobby Flay

Categories     side-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 12

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.

GRILLED RATATOUILLE WITH CROSTINI AND GOAT CHEESE



Grilled Ratatouille With Crostini and Goat Cheese image

Grilled ratatouille is a warm-weather recipe with many charms in both method and result. Grilling takes the whole process of cooking outside, and the grill also adds a lovely smoky nuance to the finished dish without overpowering the essential flavors of vegetables, olive oil and herbs. The dish is less stew-y and more saladlike than a typical ratatouille, but with its concentrated flavor and velvety texture, along with a garlicky kick, it may well become a favorite all the same.

Provided by Melissa Clark

Categories     appetizer, side dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 15

1 white onion (about 8 ounces), peeled and halved lengthwise through the root
2 lemons, halved, seeds removed
1 yellow or orange bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
1 red bell pepper (about 8 ounces), halved lengthwise, stem and seeds removed
2 medium zucchini (about 8 ounces each), sliced lengthwise 1/2-inch thick
2 medium eggplant (about 10 ounces each), sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 to 3 large garlic cloves, peeled
6 tablespoons extra-virgin olive oil, more as needed
1/4 cup chopped fresh basil
2 teaspoons fresh thyme leaves, more for garnish
1/2 teaspoon kosher sea salt, more to taste
Black pepper, to taste
8 ounces soft, fresh goat cheese
Flaky sea salt, for serving

Steps:

  • Heat the grill. Place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover. Grill lemon halves until lightly caramelized, 3 to 5 minutes total. Grill onion until it is heavily charred, about 7 to 15 minutes total. Grill peppers, zucchini and eggplant until charred and very soft, about 3 to 8 minutes per side total. Transfer to a cutting board.
  • Grill bread until lightly charred and toasted, about 1 minute per side. Halve one or two of the garlic cloves and rub cut sides on the grilled bread. Mince remaining garlic clove and set aside.
  • Chop vegetables into bite-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste. Adjust seasonings as needed, adding more lemon juice (from remaining lemon half), salt or oil, or both, as needed. Set aside.
  • To serve, arrange ratatouille, grilled bread and goat cheese on a large platter. Sprinkle thyme leaves, pepper and flaky salt over goat cheese. Or spread goat cheese on toasts, sprinkle with thyme, pepper and flaky sea salt, then top with some of the ratatouille to make crostini.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 404 milligrams, Sugar 9 grams, TransFat 0 grams

RATATOUILLE



Ratatouille image

This ratatouille recipe is the ultimate late summer dish! Serve it warm or at room temperature, with a drizzle of olive oil, fresh herbs, and lots of crusty bread.

Provided by Jeanine Donofrio

Categories     Main dish or side dish

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil (more for drizzling)
½ yellow onion (coarsely chopped)
1 pound eggplant (stemmed and cut into ½-inch pieces)
1 teaspoon sea salt (divided)
3 garlic cloves (chopped)
3 cups cherry tomatoes (divided)
1 red or yellow bell pepper (stemmed, seeded, and cut into 1-inch pieces)
2 medium zucchini (halved and sliced into ½-inch thick half-moons)
1 tablespoons fresh thyme leaves
1 teaspoon herbes de Provence
½ teaspoon dried oregano
Freshly ground black pepper
Pinch of red pepper flakes
2 tablespoon white wine vinegar (divided)
Fresh basil and/or thyme leaves (for garnish)

Steps:

  • Preheat the oven to 400°F.
  • Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion, eggplant, and ½ teaspoon salt and cook until soft, about 8 to 10 minutes.
  • Add the garlic, half the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, the remaining salt, and pinches of black pepper and red pepper flakes. Cook for 10 more minutes, stirring occasionally. Stir in 1 tablespoon of the vinegar. Top with the remaining cherry tomatoes and bake uncovered for 17 to 20 minutes until the tomatoes start to burst.
  • Remove from the oven, stir in the remaining 1 tablespoon vinegar, drizzle with olive oil, and garnish with fresh herbs. Season to taste with more salt, pepper, as desired.

RATATOUILLE FLATBREAD



Ratatouille Flatbread image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 8h30m

Yield 2 flatbreads

Number Of Ingredients 14

1 cup ricotta cheese
1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Two 8-ounce pieces naan flatbread
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1/2 teaspoon garlic powder
1/4 cup sun-dried tomatoes
1/4 cup fresh basil, cut into chiffonade (thin strips)
Red pepper flakes, for sprinkling

Steps:

  • Put the ricotta in a strainer set over a bowl and strain in the fridge overnight.
  • Preheat the oven to 425 degrees F. Preheat a grill or grill pan to medium-high heat.
  • Season the zucchini, squash, bell pepper and onion with 1 tablespoon of the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
  • Brush the naan with the remaining 1 tablespoon olive oil, then sprinkle with the oregano, thyme and garlic powder. Top each piece of naan with half of the grilled vegetables and sun-dried tomatoes. Dollop with the ricotta and season with salt and pepper. Bake until the bread starts to get crispy, 12 to 15 minutes.
  • Finish with a drizzle of olive oil and a sprinkle of basil and red pepper flakes before serving.

More about "ratatouille on grilled bread recipes"

EASY RATATOUILLE RECIPE (PLUS THE BEST WAYS TO SERVE IT!)
easy-ratatouille-recipe-plus-the-best-ways-to-serve-it image
2019-06-12 But one of my favorite summertime meals is to pile the ratatouille over grilled or toasted slices of bread with cottage cheese. The creamy and …
From fromscratchfast.com
Reviews 1
Servings 6
Cuisine French
Category Side Dish
  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper (if you don’t have an 18x13-inch baking sheet, use 2 pans).
  • Put the onion, bell peppers, eggplant, zucchini, grape tomatoes, garlic cloves, thyme sprigs and rosemary sprigs on the prepared baking sheet, and season with salt and pepper. Drizzle with 1/4 cup of the olive oil and 1 tablespoon of the balsamic vinegar. Toss well to coat. Spread the veggies in an even layer (it’s okay if the vegetables are touching and overlapping). Roast until the vegetables are tender and the tomatoes have popped, stirring twice during cooking, about 35-40 minutes.
  • Transfer the vegetables (and any liquid on the pan) to a large bowl. Add the remaining 2 tablespoons of olive oil, the remaining 1 teaspoon of balsamic vinegar and the basil. Season with salt and pepper to taste. The ratatouille can be served warm or at room temperature. For a delicious meal or appetizer, grill or toast bread, spoon on cottage cheese, then pile the ratatouille over top (watch the video above to see how I do it!). YUM!


GRILLED RATATOUILLE WITH RICOTTA AND CHARRED BREAD
grilled-ratatouille-with-ricotta-and-charred-bread image
2011-12-29 Directions. Instructions Checklist. Step 1. Preheat an outdoor grill or a grill pan to medium-high. In a large bowl, combine the EVOO, garlic, parsley, …
From rachaelraymag.com
Total Time 15 mins
  • Preheat an outdoor grill or a grill pan to medium-high. In a large bowl, combine the EVOO, garlic, parsley, sage, thyme and rosemary.
  • Coat the zucchini and peppers with some of the oil mixture and set aside. Coat the eggplant with the remaining oil mixture. Season the vegetables liberally with salt and pepper. Grill the eggplant steaks, turning twice, for 10 minutes. Grill the peppers for 7 minutes and the zucchini for 5 minutes, turning each once. Divide the vegetables among dinner plates or arrange on a platter. Top with the cheese.


RATATOUILLE CHEESE BREAD RECIPE | SARGENTO® FOODS …
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Spread 1/2 of cheese over bread. Spoon ratatouille mixture over cheese. Place baking sheet with bread on a medium / hot grill over indirect heat. Cover grill …
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Servings 4
Calories 210 per serving
Category Appetizers & Side Dishes


GRILLED RATATOUILLE TARTINES RECIPE - LOVE AND LEMONS
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2017-06-19 Instructions. Preheat a grill or grill pan over medium heat. Drizzle the zucchini, eggplant, red pepper and scallions with olive oil and a few pinches of …
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RATATOUILLE WITH BURRATA + GRILLED BREAD - ENDS + STEMS
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Check out the latest recipe from Ends + Stems, Ratatouille with Burrata + Bread. Ratatouille is the best when made in summer when all of the veggies are in season and flavorful. We make it multiple ways - classically sautéed, grilled, …
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RATATOUILLE GRILLED PANINI | RACHAEL RAY IN SEASON
2011-12-29 Arrange the vegetables on the bread loaf bottom and top with the cheese and arugula. Spread the bread top with the tapenade and set in place. Place the sandwich on the …
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  • In a small saucepan, combine the EVOO and garlic and heat on the grill (or on the stovetop over medium heat).
  • Brush the eggplant and zucchini on both sides with the garlic oil; season with salt, pepper and herbes de Provence.
  • Place on the grill along with the bell peppers and cook, turning once, until crisp-tender, 6 to 8 minutes.


ONE-PAN RATATOUILLE RECIPE | MYRECIPES
2004-12-13 Step 1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir …
From myrecipes.com
5/5 (10)
Calories 215 per serving
Servings 4
  • In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
  • Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
  • Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.


RATATOUILLE GRILLED CHEESE - THE WOKS OF LIFE
2014-09-12 Ratatoullie Grilled Cheese: Recipe Instructions. Preheat the oven to 400 degrees. In a large bowl, combine the zucchini, eggplant, onion, and cherry tomatoes with ¼ cup olive …
From thewoksoflife.com
5/5 (2)
Category Sandwich
Cuisine American
Total Time 1 hr 10 mins
  • Preheat the oven to 400 degrees. In a large bowl, combine the zucchini, eggplant, onion, and cherry tomatoes with ¼ cup olive oil, minced garlic, minced sun-dried tomatoes, tomato paste, dried herbs, and salt and pepper to taste. Use your hands to mix everything together until very well combined. Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Roast in the oven for about 40 minutes, stirring the vegetables once halfway through baking. Transfer to bowl and set aside. This roasted ratatouille mixture can be made in advance!
  • In a small bowl, combine the chopped basil, parsley, balsamic vinegar, and another tablespoon of olive oil. Toss the cooked ratatouille with the cubed cream cheese. Butter each slice of bread on both sides. In a large skillet, lightly brown each slice on one side. Flip the bread and spoon some of the ratatouille cream cheese mixture on four of the bread slices. Spread a couple teaspoons of the fresh herb mixture on the other four slices.
  • Top the ratatouille halves with 1/3 cup grated cheese and cover with the herbed bread. Press lightly and grill both sides until the cheese is melted and the bread is golden brown.


WHAT TO SERVE WITH RATATOUILLE: 17 SIMPLE, WONDERFUL MEALS

From cookingchew.com
  • White Pizza. If you’re looking for a simple yet delicious leader for your ratatouille, this white pizza would be on top of the list. You can enjoy a blast of flavors from the creamy ricotta, mozzarella, tangy Pecorino Romano, and fresh basil that will go well with your sweet and peppery ratatouille.
  • Quinoa Salad. What goes with ratatouille? There’s nothing better than quinoa salad! This version of the salad is packed with fresh tomatoes, red onion, corn, black beans, cotija cheese, fresh lime, and avocados, giving it a nice flavor and texture fit for your ratatouille.
  • Glazed Carrots. Making ratatouille is incredibly simple but can be time-consuming to wash, peel, chop and generally prepare everything that goes into it.
  • Chicken Souvlaki. I love ratatouille served with a meat entree. But if I’m craving a hearty meat with my ratatouille, I always opt for this hassle-free entree, Chicken Souvlaki!
  • Sauteed Sweet Potatoes. These sauteed sweet potatoes are an excellent ratatouille side dish. Why? Aside from its simplicity, the recipe features a tender texture, which complements the roasted vegetables in ratatouille.
  • Cauliflower Rice. Made in less than 20 minutes, this cauliflower rice is seasoned with freshly ground black pepper. It’s quite simple, but the pleasant texture of the small cauliflower grains is sure to blend well with your favorite French stew, ratatouille.
  • Jalapeño Cheddar Cornbread. This Jalapeño cheddar cornbread is one of the most underrated ratatouille sides. If you haven’t tried this combo, you’re missing out big time!
  • Oven-roasted Chicken. Chicken and ratatouille are born together, especially this oven-roasted chicken! The chicken is mixed with onion powder, garlic powder, celery stalks, butter, and lemon then baked in the oven for 1 hour and 15 minutes.
  • Mushroom Risotto. Another great pair for ratatouille is this mushroom risotto. It’s bursting with incredible flavors coming from earthy mushrooms, garlic cloves, white wine, garlic powder, cracked black pepper, and shallots.
  • Vegan Polenta. This version of polenta is suitable for ratatouille lovers as it’s vegan-friendly. It’s super creamy and ultimately comforting! Made from four basic ingredients like vegan butter, corn polenta, and salt, and water, this dish also works well with sauteed asparagus, slow-roasted tomatoes, and roasted garlic.


WHAT TO SERVE WITH RATATOUILLE? 25 ... - MY PURE PLANTS
2020-07-02 Look for recipes with ingredients like kalamata olives, capers, artichoke hearts, balsamic vinegar, olive oil, garlic, tomatoes, pasta, bread, seafood, meat, dairy, legumes, and wine. Keep it simple. France is famous for its intricate recipes even for stews and soups, although ratatouille is one of the lightest French stew ever (especially compared to a hearty, meaty …
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GORDON RAMSAY'S FAMOUS RATATUOILLE RECIPE - THEFOODXP
2021-09-10 So, read the entire article and try this recipe now. Gordon Ramsay’s Ratatouille is a healthy French-inspired meal. It’s equally delicious and is made by the creative genius Gordon Ramsay. It can also be a side dish or an appetizer when paired with boiled rice or potatoes, grilled meats, toasted bread, and many more. Now, let’s move to the recipe instructions for …
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RATATOUILLE BREAD RECIPE | RECIPELAND
1996-01-28 Directions. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot and humid weather, use ⅛ cup less water. This bread makes a wonderful cold steak or grilled lamb sandwich. Email.
From recipeland.com
4.4/5 (7)
Calories 498 per serving


RATATOUILLE BREAD PUDDING RECIPE | MYRECIPES
2006-09-19 Step 3. Combine milk, 1/4 cup cheese, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in eggplant mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle pudding with the remaining 1/2 cup cheese.
From myrecipes.com
Servings 6
Calories 299 per serving


GRILLED RATATOUILLE | CUESA
This recipe was demonstrated for CUESA's Market to Table program on September 30, 2017.This ratatouille is summery, light, and just a little bit fancy. It’s also very simple—a good place to showcase gorgeous farmers’ market veggies—so season, season, season. Serve it with orzo on the side or piled on grilled crusty bread. Makes 4 servingsINGREDIENTS
From cuesa.org
Estimated Reading Time 3 mins


GRILLED RATATOUILLE - SPOONACULAR
Grilled Ratatouille takes approximately around 45 minutes from beginning to end. For $4.88 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 1143 calories, 25g of protein, and 82g of fat per serving. This recipe serves 4. It works well as a rather expensive main course for The Fourth …
From spoonacular.com
61%
Servings 4
Cuisine Mediterranean,French,European
Category Side Dish,Lunch,Main Course,Main Dish,Dinner


GRILLED RATATOUILLE TARTINE - TASTE LOVE AND NOURISH
2014-06-03 Use the best bread you can buy (or bake). It will make all the difference. Lately, I’ve been in love with this multigrain baguette, but even a sliced crusty loaf would work well. This makes a wonderful dinner or even a summery appetizer. Grilled Ratatouille Tartine. 2 medium zucchini, trimmed and quartered lengthwise 1 medium yellow squash, trimmed and quartered …
From tasteloveandnourish.com
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RATATOUILLE RECIPES | MARTHA STEWART
This ratatouille is a great make-ahead option for summer entertaining, as the flavor benefits from some time to develop. It can be refrigerated in an airtight container for up to three days. It's delicious hot or at room temperature. Recipe courtesy of Clare Vivier. grilled-ratatouille-pasta-med108678.jpg.
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RATATOUILLE AND BAKED EGGS RECIPES
2 cups Ratatouille Grilled Vegetables, recipe follows: 4 large eggs : 2 tablespoons chopped fresh flat-leaf parsley: Grated Parmesan, for garnish: Grilled bread, for serving: 1 medium zucchini, thinly sliced lengthwise: 1 medium yellow squash, thinly sliced lengthwise: 1 red bell pepper, seeded and quartered: 1/2 small red onion, thinly sliced: 1 tablespoon extra-virgin …
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RATATOUILLE ON GRILLED BREAD RECIPE | RECIPE | GRILLED ...
Aug 11, 2014 - Ratatouille can be eaten on its own or served with meat, fish or, in this case, with garlic bread. Aug 11, 2014 - Ratatouille can be eaten on its own or served with meat, fish or, in this case, with garlic bread. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
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GRILLED CHICKEN RATATOUILLE RECIPE | EATINGWELL
2022-02-02 We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of …
From asparagus.recipes.does-it.net


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