New recipes

Ratatouille

Ratatouille


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Prepare ingredient:Cut the eggplant into slices, half a cm thick. Put the browned eggplant slices in a Teflon pan (without oil), or on the grill, and brown them on both sides until they turn golden brown. After browning the eggplant slices, cut the zucchini into slices and brown them, without oil, until they turn golden brown.

Then chop the onion, peel and chop the tomatoes, chop the garlic, cut the carrot into rounds, cut the bell pepper into cubes, chop the greens (rosemary, thyme, basil, parsley, marjoram) and have all the ingredients ready for preparation.

Put the oil in a pan and add the onion, garlic, carrot, bell pepper. Roast the vegetables for 5 minutes, over medium heat, stirring constantly. Add chopped tomatoes (or tomatoes in broth), tomato paste, season with a pinch of salt and pepper, and mix well. Add the bay leaf, thyme, marjoram, basil and half of the chopped parsley and simmer for 5 minutes on low heat. After boiling for 5 minutes, turn off the heat.

Put a row of eggplant slices and a row of pumpkins in a fireproof bowl (or tray), sprinkle half of the chopped rosemary on top. Add, over the eggplant and zucchini, half of the vegetables in the pan. Arrange the vegetables evenly in the bowl.

Put the rest of the eggplant and pumpkin slices, sprinkle the remaining rosemary and pour the rest of the vegetables on top. Cover evenly with vegetables, then place the dish (tray) in the preheated oven at 180 degrees for 45 minutes.

After 45 minutes, take the dish out of the oven and let it cool for 20 minutes. Then put on plates, sprinkle chopped green parsley on top, and you can serve the delicious Ratatouille as such, with bread, or with pasta or rice.


Recipe Summary

  • 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

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.


Recipe Summary

  • 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

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.


Recipe Summary

  • 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

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.


Recipe Summary

  • 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

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.


The famous Ratatouille recipe

This delicious dish, Ratatouille, is famous all over the world and has equally tasty "relatives" throughout the Mediterranean area. Although many people claim that Ratatouille is a typical dish from Provence, France, it does not appear in the list of 1,123 recipes in J.B.'s cookbook. Reboul, from the end of the 19th century, "La cuisiniere Provencale". In fact, Ratatouille is a fairly modern recipe, one that could not have been made before tomatoes came to Europe from the New World. In fact, the author Marimar Torres claims that Ratatouille has a connection with "ratatouille", a kind of stew with fried vegetables, from Catalonia, dating from the times when Provence was politically linked to Catalonia and Aragon.
In any case, in the whole Mediterranean area, when a type of cuisine tries to describe its own type of stew, it is called "ratatouille".

There are many ways we can prepare Ratatouille and it is a very popular dish all over the world. Here is a recipe for Ratatouille.

Ingredient:

500 g eggplant, 500 g pumpkin, 500 g bell pepper (red, green, yellow), 3 tablespoons oil. For the sauce: 3 tablespoons oil, 4 chopped onions, 1 kg of roasted tomatoes and peeled, 4 cloves of garlic (crushed), salt, pepper, a bay leaf, nutmeg, chopped green parsley.

Method of preparation:

Cut the eggplant and zucchini (peeled) into larger cubes, and the peppers - into strips. Cook them all - one at a time - in a pan, then put them in a saucepan and mix.

Sauce: Heat the oil and brown the onion. Add the chopped tomatoes, nutmeg, garlic, bay leaf, salt and pepper.

Bring to the boil, then add the eggplant, zucchini and peppers, sprinkle with chopped parsley and serve immediately.


Ratatouille

  • Author: Cookie and Kate
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1 x
  • Category: Stew
  • Method: Roasted and stovetop
  • Cuisine: French

Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.


The famous Ratatouille recipe

This delicious dish, Ratatouille, is famous all over the world and has equally tasty "relatives" throughout the Mediterranean area. Although many people claim that Ratatouille is a typical dish from Provence, France, it does not appear in the list of 1,123 recipes in J.B.'s cookbook. Reboul, from the end of the 19th century, "La cuisiniere Provencale". In fact, Ratatouille is a fairly modern recipe, one that could not have been made before tomatoes came to Europe from the New World. In fact, the author Marimar Torres claims that Ratatouille has a connection with "ratatouille", a kind of stew with fried vegetables, from Catalonia, dating from the times when Provence was politically linked to Catalonia and Aragon.
In any case, throughout the Mediterranean area, when a type of cuisine tries to describe its own type of stew, it is called "ratatouille".

There are many ways we can prepare Ratatouille and it is a very popular dish all over the world. Here is a recipe for Ratatouille.

Ingredient:

500 g eggplant, 500 g pumpkin, 500 g bell pepper (red, green, yellow), 3 tablespoons oil. For the sauce: 3 tablespoons oil, 4 chopped onions, 1 kg of roasted tomatoes and peeled, 4 cloves of garlic (crushed), salt, pepper, a bay leaf, nutmeg, chopped green parsley.

Method of preparation:

Cut the eggplant and zucchini (peeled) into larger cubes, and the peppers - into strips. Cook them all - one at a time - in a pan, then put them in a saucepan and mix.

Sauce: Heat the oil and brown the onion. Add the chopped tomatoes, nutmeg, garlic, bay leaf, salt and pepper.

Bring to the boil, then add the eggplant, zucchini and peppers, sprinkle with chopped parsley and serve immediately.


What ingredients do we use for the ratatouille recipe?

  • 2 small eggplants
  • 1-2 zucchini
  • 3-4 tomatoes
  • 1-2 bell peppers
  • 1 large onion
  • salt
  • tomato juice from & frac12 kg of tomatoes or ready-made tomato juice
  • pepper
  • 2-3 cloves of garlic
  • 1-2 teaspoons of Provence herbs mixture (thyme, oregano, basil, rosemary, thyme)
  • 1-2 tablespoons olive oil

What ingredients do we use for the ratatouille recipe?

  • 2 small eggplants
  • 1-2 zucchini
  • 3-4 tomatoes
  • 1-2 bell peppers
  • 1 large onion
  • salt
  • tomato juice from & frac12 kg of tomatoes or ready-made tomato juice
  • pepper
  • 2-3 cloves of garlic
  • 1-2 teaspoons of Provence herbs mixture (thyme, oregano, basil, rosemary, thyme)
  • 1-2 tablespoons olive oil

Easy French Ratatouille

Yield Serves 8, Makes about 2 quarts

Cook time 1 hour 5 minutes to 2 hours 15 minutes

  • alcohol-free
  • egg-free
  • paleo
  • peanut-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • high-fiber
  • red-meat-free
  • dairy-free
  • fish-free
  • vegetarian
  • shellfish-free
  • vegan
  • soy-free
  • wheat-free
  • Calories 137
  • Fat 9.0 g (13.8%)
  • Saturated 1.3 g (6.4%)
  • Carbs 13.9 g (4.6%)
  • Fiber 5.3 g (21.2%)
  • Sugars 8.0 g
  • Protein 3.0 g (5.9%)
  • Sodium 8.4 mg (0.3%)

Ingredients

olive oil, divided, plus more for serving

eggplant (1 large), large dice

Freshly ground black pepper

zucchini or summer squash (3 to 4 medium squash), large dice

medium yellow onion, diced

tomatoes (3 to 4 medium), large dice

large bell pepper, large dice

loosely packed fresh basil leaves, thinly sliced, plus more for serving

Instructions

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine.

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

Recipe Notes

Making a larger batch: This recipe can be doubled and adapted to use whatever vegetables you have.

Flavor extras: For something different, try adding a tablespoon of smoked paprika, a pinch of red pepper flakes, 1/4 cup of red wine, or a splash of vinegar to the ratatouille.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.


Video: Remys Ratatouille Adventure at Epcot  FULL Queue and Front Row POV 4K (November 2022).