Ratatouille Pasta Toss Recipes

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ROASTED RATATOUILLE = THE BEST RATATOUILLE



Roasted Ratatouille = The Best Ratatouille image

This is adapted from Food52 Vegan by Gena Hamshaw. Use this recipe as a guide: It's best to use a balanced mix of vegetables, but the roasting process is forgiving. For instance, I've made this with and without zucchini; I've used a mix of vegetables that leans heavy on the eggplant at times and heavy on the tomatoes at others. I've used all sorts of peppers, tomatoes, eggplant, etc. Also, I often make a quadruple (or more!) recipe, so don't be afraid to load up your largest roasting pan. The key is to be patient with the roasting. Let the vegetables cook until the liquids reduce, and the mixture becomes thick and stewy. When I double/triple/quadruple the recipe, I scale the dressing as needed. When my roasting pan is completely loaded, I use 1 cup olive oil and 1/2 cup white balsamic vinegar (or 1/2 cup olive oil and 1/4 cup vinegar), and I cook the vegetables for 3 hours. Also, I often omit the thyme altogether: I simply season each layer of vegetables with salt as I add them to the pan. Then once all of the vegetables are in, I pour over the olive oil and white balsamic vinegar. After 1 hour, I stir it; then I stir it again every hour after that until it has roasted for 3 hours total.

Provided by Alexandra Stafford

Categories     Vegetable

Number Of Ingredients 16

12 ounces eggplant, (about 1), chopped into 1-inch pieces, see notes above re quantities
1 1/4 pounds tomatoes, chopped into 1-inch pieces
12 ounces zucchini (about 2), chopped into 1-inch pieces
2 red bell (or other) peppers, seeded and coarsely chopped
1 yellow or white onion, chopped
1 shallot, thinly sliced
4 cloves garlic, minced
1/4 to 1/2 cups olive oil, see notes above
2 to 4 tablespoons white balsamic vinegar
2 teaspoons chopped fresh thyme, optional
1 teaspoon kosher salt plus more to taste
Freshly cracked pepper to taste
dried pasta
roasted ratatouille
freshly grated parmesan
basil

Steps:

  • Preheat the oven to 400° F.
  • In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I add the vegetables to the pan as I finish chopping them, and sprinkle each layer of vegetables lightly with salt.
  • In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt. Pour over the vegetables. Toss to coat. Season with pepper. (Alternatively: If you've seasoned each layer of vegetables generously with salt, simply pour the olive oil and vinegar over the vegetables. As noted above, I omit the thyme.)
  • Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes (or longer, especially if you've increased the quantities: if my roasting pan is really loaded, I roast the vegetables for 3 hours, stirring once every hour, until the juices really begin to reduce/thicken) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired.
  • To serve, spoon over toast or toss with cooked pasta, grated parmesan, finely chopped basil and enough of the reserved pasta cooking liquid to make a nice sauce.

RATATOUILLE WITH PASTA



Ratatouille with Pasta image

Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4

3/4 pound short, twisted pasta, such as gemelli or rotini
2 tablespoons extra-virgin olive oil
2 1/2 cups Ratatouille, warmed
1/4 cup freshly grated Parmesan

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.

Nutrition Facts : Calories 465 g, Fat 14 g, Fiber 4 g, Protein 14 g

RATATOUILLE VEGGIE TOSS



Ratatouille Veggie Toss image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 21m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 small to medium zucchini, 1-inch dice
1 medium onion, 1-inch dice
1 (15-ounce) can stewed tomatoes
Salt and pepper
A handful chopped flat-leaf parsley

Steps:

  • Heat a skillet over medium high heat. Add oil, garlic, zucchini and onions. Toss vigorously for 5 or 6 minutes. Add tomatoes, salt, pepper, parsley. Reduce heat and simmer 6 to 8 minutes, then serve.

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