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Easy Ratatouille Recipes

Updated on August 12, 2016

Ratatouille

Ingredients

Vegan, Gluten free, Paleo

Produce

  • 1 tbsp Basil, fresh
  • 1 tsp Garlic
  • 1 Japanese eggplant, large
  • 3 Roma tomatoes, large
  • 1 Sweet or red onion, medium
  • 1 cup Tomatoes
  • 1 Zucchini, large

Baking & Spices

  • 1/4 tsp Chili powder
  • 1 tsp Herbs de provence spice mix
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

Oils & Vinegars

  • 1/4 tsp Apple cider vinegar
  • 1 tbsp Olive oil, extra virgin

Instructions

  1. Preheat the oven to 350F. Lightly grease a 6"x9" baking dish and set aside.
  2. In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
  3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
  4. Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
  5. Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.
  6. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
  7. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.

Notes

  1. The vegetables, including the crushed tomatoes, take center stage in this dish and there is relatively little in the ingredient list to season them, so flavor is very important. Try to get the absolute best quality vegetables you can. It really is worth the splurge, and will take this dish from good to great.
  2. If you don't want to purchase herbs de Provence, replace with a heaping 1/4 teaspoon each: dried or fresh rosemary, oregano and thyme.
  3. This may seem like a lot but is really enough for 2-3 people. If you're feeding a family or a crowd, double the recipe and bake it in a 9"x12" pan.
  4. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Classic French Ratatouille
Classic French Ratatouille

Classic French Ratatouille

Ingredients

Vegan, Gluten free, Paleo

Produce

  • 20 Basil, leaves
  • 1 Eggplant
  • 1 1/2 tbsp Oregano, dry
  • 1 Red onion, medium
  • 1 Tomato
  • 1 Zucchini, yellow
  • 1 Zucchini, green

Condiments

  • 1 liter Tomato sauce, fresh

Baking & Spices

  • 1 Red pepper, large
  • 1 Salt and pepper

Oils & Vinegars

  • 2 tbsp Olive oil

Instructions

  1. Preheat oven to 350F
  2. Spread 3/4 of tomato sauce into a pan that will fit all of your vegetables.
  3. Begin to layer vegetables (i.e. tomato, then zucchini, then pepper) in a clockwise rotation beginning in the centre and moving outward. Don't worry about the order of the vegetables as you'll have more slices of some things than others.
  4. Fill in any gaps between the vegetables with remaining tomato sauce. Season with salt, pepper, and dry oregano. Drizzle with olive oil.
  5. Bake uncovered for one hour.

Classic ratatouille
Classic ratatouille

Classic ratatouille

1 hr to make, serves 4

Ingredients

Produce

  • 2 Aubergines
  • 1/2 bunch Basil, fresh
  • 3 Courgettes
  • 4 cloves Garlic
  • 1/2 Lemon
  • 2 Red onions
  • 3 sprigs Thyme, fresh
  • 6 Tomatoes, ripe

Condiments

  • 1 tbsp Balsamic vinegar

Baking & Spices

  • 3 Peppers, red or yellow

Oils & Vinegars

  • 1 Olive oil

Other

  • 1 X 400 g tin plum tomatoes

Method

  • Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
  • Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat. Add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the veg into a large bowl.
  • To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and freshly ground black pepper.
  • Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

Delicious Ratatouille
Delicious Ratatouille

Delicious Ratatouille

1 hr to make

Ingredients

Vegetarian, Gluten free

Produce

  • 1 Eggplant, medium
  • 1 tbsp Garlic
  • 1 Potato, medium
  • 1 tsp Thyme
  • 1 Tomato, medium
  • 1 Yellow onion, medium
  • 1 Yellow squash, medium
  • 1 Zucchini, medium

Condiments

  • 1 small can Tomato sauce

Baking & Spices

  • 1 Salt and pepper

Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Dairy

  • 1 cup Italian cheeses

Instructions

  1. Preheat the oven to 375 degrees.
  2. Dice the onion and place it in the bottom of the dish along with the minced garlic.
  3. Coat with EVOO
  4. Pour in a small can of tomato sauce (paste will also work)
  5. Thinly slice all the rest of the veggies
  6. Place the sliced veggies in the baking dish vertically, alternating the same pattern over and over again
  7. Drizzle EVOO over the top of the veggies
  8. Sprinkle with salt and pepper and thyme
  9. Cover the dish and bake it for about 30 minutes then remove the foil and top it with cheese. Bake for another 15 to 20 minutes until the potatoes and veggies are soft.

 Slow-Cooker Ratatouille
Slow-Cooker Ratatouille

Slow-Cooker Ratatouille

Serves 8-10

Ingredients

Vegan, Gluten free, Paleo

Produce

  • 1/4 cup Basil, fresh leaves
  • 1 lb Eggplant
  • 4 cloves Garlic
  • 2 Or yellow bell peppers (about 1 pound), large red green
  • 1 lb Tomatoes
  • 2 Yellow onions, medium
  • 1 lb Zucchini or summer squash

Canned Goods

  • 2 tbsp Tomato paste

Baking & Spices

  • 1/2 tsp Salt, fine

Oils & Vinegars

  • 4 tbsp Olive oil

Instructions

Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally and adjusting the heat as needed, until completely softened and light golden-brown, about 30 minutes. Meanwhile, prepare the rest of the vegetables.

Trim the eggplant and zucchini, cut into 1-inch cubes, and place in the insert of a 6-quart or larger slow cooker. Trim, core, and cut the bell peppers into 1-inch dice and add to the slow cooker. Core the tomatoes, cut into 1 1/2-inch dice, and add to the slow cooker. Finely chop the garlic and add to the slow cooker.

When the onions are ready, add the tomato paste to the pan and stir to coat the onions. Transfer the onion mixture to the slow cooker. Add the remaining 2 tablespoons oil and 1/2 teaspoon salt. Stir to coat all the vegetables.

Cover the slow cooker and cook until the vegetables are extremely tender, 4 hours on high or 5 to 6 hours on low. If you'd like to cook off some of the excess liquid in the slow cooker, cook uncovered for the last 30 minutes.

Stir in the basil and taste for seasoning, adding more salt as needed. Drizzle with more olive oil before serving if desired.

Ratatouille
Ratatouille

Ratatouille Recipe

Ingredients

Vegan, Gluten free, Paleo

Produce

  • 1/2 cup Basil, Fresh
  • 1/8 tsp Coriander, Ground
  • 1 Eggplant, Medium Sized
  • 1 Garlic clove
  • 1 Green bell pepper
  • 1 Onion, Whole
  • 1/4 tsp Oregano
  • 1 Red bell pepper
  • 1/4 tsp Thyme
  • 1 cup Tomatoes
  • 1 cup Yellow squash
  • 1 cup Zucchini

Baking & Spices

  • 1 Salt/pepper

Oils & Vinegars

  • 1/4 cup Olive oil

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Chop and add Eggplant, Zucchini, Squash and Tomatoes on a baking sheet. Sprinkle with Olive Oil and Salt.
  3. Roast for about 20 minutes then remove from the oven
  4. Heat the Olive Oil on a large saute pan . Add the Onion and Garlic. Stir and cook until lightly caramelized. Add the roasted vegetables to the pan and continue to cook for about 5 minutes.
  5. Season the vegetables with Oregano, Thyme, Coriander, Salt, and Pepper to preferred taste
  6. Stir in the Basil and mix well. Serve

Rustic Provencal Ratatouille Dish

2 hrs to make

Ingredients

Vegetarian, Gluten free

Produce

  • 2 Beefsteak tomatoes
  • 5 Garlic cloves, Roasted
  • 3 tbsp Herbs de provence
  • 2 Onions
  • 1 Yellow squash
  • 2 Zucchini

Baking & Spices

  • 1 tsp Kosher salt
  • 1 tsp Pepper, Fresh Cracked

Oils & Vinegars

  • 2 tbsp Olive oil

Dairy

  • 4 tbsp Parmesan or parmesan with asiago, Grated

INSTRUCTIONS

  1. Using a stainless steel pan or other non-reactive pan (avoid aluminum and cast iron when cooking tomatoes for any length of time), heat over medium-high heat. Add in the oil. When the oil shimmers, add in the onion and salt. Mix well. Allow to cook for 5 minutes, stirring occasionally.
  2. Add in the tomatoes and stir.
  3. Add in the yellow squash, ½ of the zucchini, garlic, pepper and herbs. Stir well.
  4. When the mixture begins to bubble, reduce the heat to low. Cook uncovered for 1 hour, stirring occasionally.
  5. After an hour, add in the remaining zucchini. Cook 1 more hour, stirring occasionally.
  6. Taste, adjust seasonings and taste again.
  7. Serve hot and happy eating!

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