Ratatouillewraps Recipes

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

RATATOUILLE PHYLLO WRAPS

Steps:

• Preheat oven to 375 degrees. Lay 1 sheet phyllo on a work surface, and, with a pastry brush, brush lightly with olive oil. Stack 6 more phyllo sheets on top, brushing each with oil. Cut phyllo in half lengthwise.
• In a medium bowl, mix ratatouille, breadcrumbs, and feta; season with salt and pepper. With a spoon, spread mixture lengthwise down center of each phyllo half. Fold one side of each phyllo half over mixture and roll into a log. Cut each log into 6 equal pieces and arrange on a parchment-lined rimmed baking sheet.
• In a small bowl, combine egg yolk with 1 teaspoon water. Brush tops and sides of each piece with yolk mixture. Bake until phyllo is golden brown, 15 to 20 minutes. Let cool slightly before serving.

RATATOUILLE WRAPS

Steps:

• In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
• Add the eggplant and cook, stirring, until golden, about 5 minutes.
• Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes.
• Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper.
• Simmer, uncovered, for 2 minutes more to cook off any liquid.
• Transfer to a large bowl and wipe the skillet clean for later.
• Lay the wraps out on the counter or a work surface.
• Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille.
• Fold burrito style in order to close. If you don't they may fall apart during the frying stage.
• In the same skillet, heat 2 tablespoons olive oil over medium heat.
• Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes.
• Repeat with the remaining olive oil and wraps.