Roasted Ratatouille Rice And Salmon Recipes

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QUICK POACHED SALMON WITH SPEEDY RAT-ATAT-A-TOUILLE



Quick Poached Salmon with Speedy Rat-Atat-A-Touille image

Ratatouille doesn't have to take ages! Just make sure you chop all the vegetables to roughly the same, small size, so they cook quickly and evenly.

Provided by Joe Wicks

Categories     HarperCollins     Dinner     Seafood     Fish     Salmon     Poach     Zucchini     Eggplant     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 2 servings

Number Of Ingredients 8

1 tablespoon coconut oil
1 small red onion, roughly diced
1 small zucchini, cut into 1/3-inch pieces
1 small eggplant, cut into 1/3-inch pieces
1 sprig of thyme
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
2 skinless salmon fillets (about 8 oz each)

Steps:

  • Bring a large saucepan of water to a boil, ready to poach the salmon.
  • Meanwhile, melt the coconut oil in a large saucepan over medium to high heat. Add the onion, zucchini and eggplant and stir-fry for about 4 minutes or until they are just starting to soften and color.
  • Drop in the thyme and stir for another minute, then add the tomato paste and mix to coat the vegetables. Keep frying, stirring continuously, for about 45 seconds before pouring in the balsamic vinegar and 1/2 cup of water. Bring to a boil, then reduce to a simmer and let the ratatouille bubble away for about 10 minutes, or just until the vegetables are soft. If it seems to be getting too thick, add another 1/4 cup or so of water.
  • While the veggies are simmering away, slide the salmon fillets into the boiling water. Bring back to a simmer, then cook the fish for 10 minutes, or until just cooked through.
  • Using a slotted spoon, carefully lift the fish out of the water and drain well. Serve up your yummy ratatouille topped with the juicy salmon.

ROASTED RATATOUILLE



Roasted Ratatouille image

Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.

Provided by Gerry sans Sanddunes

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 large onion, cut into 12 wedges
12 garlic cloves, peeled
3/4 lb eggplant, cut in chunks
1/2 lb zucchini, cut into 1/2 inch rounds
1 lb plum tomato, cut into 4 wedges
1 fennel bulb, trimmed and cut in 12 wedges
1/4 lb mushroom, cut in quarters
1 sweet red pepper, cut in strips
1 yellow sweet pepper, cut in strips
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded fresh basil or 1/4 cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Steps:

  • Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
  • Sprinkle with rosemary, thyme, salt and pepper.
  • Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
  • Toss with basil, olive oil and vinegar.
  • Taste and adjust seasonings if necessary.

Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4

RATATOUILLE



Ratatouille image

In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, main course, side dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 12

4 garlic cloves
2 medium white onions
3 medium zucchini
2 medium eggplant
3 sweet red peppers, such as bell peppers, red cubanelle or any other sweet variety
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 cup olive oil, more as needed
2 large heirloom or beefsteak tomatoes
2 small bay leaves, ripped in half
1 1/2 teaspoons fine sea salt, more as needed
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees.
  • Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
  • Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
  • Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
  • In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
  • Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
  • Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
  • Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams

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17 DISHES THAT GO PERFECTLY WITH RATATOUILLE

From mindeescookingobsession.com
  • Salmon Piccata. The delicate and flaky salmon filets provide a light and protein-rich option that pairs well with the hearty flavors of ratatouille. And more specifically, with this piccata, the tangy and citrusy flavors of salmon piccata complement the herbaceous and vegetable-rich flavors of ratatouille.
  • Homemade French Baguette. This crusty and chewy baguette makes for a simple and rustic accompaniment to scoop up the ratatouille. It's also a great way to mop up all of the delicious sauce at the bottom of your bowl to ensure you don't leave any of the delicious tomato-based flavors behind.
  • Roasted Loaded Potatoes. The crispy and flavorful roasted loaded potatoes with butter, bacon, and shredded cheese typically go well with chicken and fish dishes, but it also goes swimmingly with ratatouille.
  • After Thanksgiving Casserole. An after-Thanksgiving casserole can be a delicious pairing with ratatouille due to the contrasting flavors and textures.
  • Roast Beef Turkey Wraps. The savory and juicy roast beef and turkey, wrapped in a soft and flavorful wrap, is a hearty and satisfying protein option that complements ratatouille's herbaceous and vegetable-rich flavors.


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