RATATOUILLE
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
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
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
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 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
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
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 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
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
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
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
Provided by Geoffrey Zakarian
Categories main-dish
Time 8h30m
Yield 2 flatbreads
Number Of Ingredients 14
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!)
From fromscratchfast.com
Reviews 1Servings 6Cuisine FrenchCategory 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
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 …
From sargento.com
Servings 4Calories 210 per servingCategory Appetizers & Side Dishes
GRILLED RATATOUILLE TARTINES RECIPE - LOVE AND LEMONS
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RATATOUILLE GRILLED PANINI | RACHAEL RAY IN SEASON
From rachaelraymag.com
Category Lunch
- 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
From myrecipes.com
5/5 (10)Calories 215 per servingServings 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
From thewoksoflife.com
5/5 (2)Category SandwichCuisine AmericanTotal 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.
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