Best Baked Ratatouille Recipes

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BAKED RATATOUILLE



Baked Ratatouille image

This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.-Catherine Lee, Chandler, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

4 bacon strips, cut into 2-inch pieces
1 cup sliced onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant (about 1-1/4 pounds), peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 to 12 ounces sliced Monterey Jack cheese

Steps:

  • In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.

Nutrition Facts : Calories 250 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 607mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.

HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE



Herb and Garlic Crusted Halibut with Oven Baked Ratatouille image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped chervil
2 tablespoons chopped tarragon
4 cloves chopped garlic
1 tablespoon chopped lemon zest
1/4 cup plus 2 tablespoons olive oil
1 1/2 cups fresh bread crumbs
4 (6-ounce) halibut fillets
Salt and pepper
2 large red onions, thinly sliced
1/2 cup olive oil
6 cloves garlic, finely sliced
Salt and freshly ground pepper
2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
1 large eggplant, sliced 1/2-inch thick
2 zucchini, sliced 1/2-inch thick
2 red bell peppers, seeded and cut into eighths
2 yellow bell peppers, seeded and cut into eighths
5 plum tomatoes, cored and cut into 1-inch thick slices
Fresh parsley, for garnish

Steps:

  • Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
  • Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

OVEN-BAKED RATATOUILLE & SAUSAGES



Oven-baked ratatouille & sausages image

Roast onions, courgettes and red peppers, then serve in a tomato sauce alongside juicy pork sausages

Provided by Good Food team

Categories     Dinner

Time 50m

Number Of Ingredients 7

1 onion , cut into 16 wedges
3 courgettes , cut into bite-sized pieces
1 red pepper , cut into bite-sized pieces
3 tbsp olive oil
8 large pork sausages
2 garlic cloves , crushed
400g can chopped tomato

Steps:

  • Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
  • Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
  • Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.

Nutrition Facts : Calories 482 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium

BAKED RATATOUILLE & GOAT'S CHEESE



Baked ratatouille & goat's cheese image

Transform ratatouille into a bake with a layer of cheese sauce and you won't look back. It makes a great late summer dish and delivers three of your 5-a-day

Provided by Tommy Banks

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 15

4 tbsp olive oil
2 red onions , chopped
2 garlic cloves , finely chopped
2 aubergines , diced
2 red peppers , seeded and diced
1 tsp smoked paprika
2 tbsp balsamic vinegar
1 tsp soy sauce
500ml passata
200g young goat's cheese
4 courgettes (a mixture of green and yellow looks nice), thinly sliced
400ml milk
50g unsalted butter
50g plain flour
80g parmesan or vegetarian alternative, finely grated

Steps:

  • Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
  • To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
  • Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat's cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
  • Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.

Nutrition Facts : Calories 472 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium

BAKED FISH WITH RATATOUILLE



Baked Fish with Ratatouille image

Categories     Fish     Pepper     Tomato     Vegetable     Bake     Low Cal     Seafood     Bass     Eggplant     Bell Pepper     Spring     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

5 tablespoons olive oil
2 tablespoons chopped garlic
1 1-pound eggplant, cut into 3/4-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
1 small onion, chopped
1 tablespoon dried oregano
1 14 1/2-ounce can (1 3/4 cups) crushed tomatoes with added puree
3 tablespoons red wine vinegar
6 6- to 7-ounce sea bass fillets

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add garlic; stir 30 seconds. Add eggplant, zucchini, bell pepper, onion and oregano. Cover and cook until vegetables begin to soften, stirring occasionally, about 10 minutes. Mix in tomatoes and vinegar. Reduce heat to medium. Cover; cook until vegetables are very tender, about 25 minutes longer. Season with salt and pepper.
  • Meanwhile, preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Sprinkle fish with salt and pepper; arrange in prepared dish.
  • Spoon ratatouille over fish. Bake uncovered until fish is just opaque in center, about 20 minutes.

RATATOUILLE BAKED EGGS



Ratatouille Baked Eggs image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

One 24-ounce jar prepared tomato sauce
1 tablespoon dried oregano
2 cups Ratatouille Grilled Vegetables, recipe follows
4 large eggs
2 tablespoons chopped fresh flat-leaf parsley
Grated Parmesan, for garnish
Grilled bread, for serving
1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Place a low-sided pan over medium heat. Add the tomato sauce and oregano and cook until warmed through, about 5 minutes. Stir in the Ratatouille Grilled Vegetables.
  • Use a spoon to create 4 craters, then crack an egg into each crater. Cover the pan and cook until the egg whites are set and the yolks are still slightly runny, 8 to 10 minutes. Garnish with the fresh parsley and Parmesan and serve with grilled bread for dipping.
  • Preheat a grill or grill pan to medium-high heat.
  • Season the zucchini, squash, bell pepper and onion with the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces.

RATATOUILLE BAKED FISH



Ratatouille Baked Fish image

Make and share this Ratatouille Baked Fish recipe from Food.com.

Provided by Diana Adcock

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium zucchini, sliced 1/2 inch thick
1 small eggplant, cut into 1/2 inch chunks
1 yellow bell pepper, cut into thinish strips
1 red bell pepper, cut into thinish strips
1 medium onion, cut into thinish wedges
1 tablespoon dried basil
1 teaspoon dried oregano
2 tablespoons olive oil
16 ounces frozen white fish fillets, like halibut
1 cup shredded havarti cheese
salt and pepper

Steps:

  • Preheat oven to 425 degrees.
  • In a large bowl combine the prepared vegetables and toss with the basil, oregano and oil.
  • Pour into a 3 quart baking dish and cook for 40 minutes stirring once.
  • Push veggies to the side and lay fish filets in center.
  • Cover with foil and bake until fish is opaque in center, around 20 minutes.
  • Uncover fish and sprinkle with cheese.
  • Recover and bake for 5 minutes.
  • Remove, salt and pepper to taste.

BAKED FISH WITH RATATOUILLE



Baked Fish with Ratatouille image

Make and share this Baked Fish with Ratatouille recipe from Food.com.

Provided by ratherbeswimmin

Categories     Orange Roughy

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

5 tablespoons olive oil
2 tablespoons chopped garlic
1 (1 lb) eggplant, chopped into 3/4 inch pieces
2 zucchini, chopped into 1/2 inch pieces
1 large red bell pepper, chopped into 1/2 inch pieces
1 small onion, chopped
1 tablespoon dried oregano
1 (14 1/2 ounce) can crushed tomatoes, with liquid
3 tablespoons red wine vinegar
salt and pepper
6 (7 ounce) orange roughy or 6 (7 ounce) sea bass fillets

Steps:

  • In a large pot, heat oil over medium-high heat.
  • Add the chopped garlic to the pot and saute for 30 seconds.
  • Add in the next 5 ingredients; stir to combine.
  • Cover the pot and cook vegetables about 10 minutes or until they begin to get soft, stirring occasionally.
  • Add in the tomatoes and vinegar; stir to mix.
  • Lower heat to medium; cover and cook for about 25 minutes or until vegetables are very tender.
  • Season with salt and pepper to taste.
  • Meanwhile, sprinkle fish fillets with salt and pepper.
  • Place fillets in a lightly oiled 13x9 inch glass baking dish.
  • Spoon vegetable mixture over fish.
  • Bake, uncovered, at 375 degrees for about 20 minutes or until fish is just opaque in the center.

Nutrition Facts : Calories 336.7, Fat 13.5, SaturatedFat 1.7, Cholesterol 138.6, Sodium 179.5, Carbohydrate 13.1, Fiber 5.1, Sugar 6.9, Protein 40.7

RATATOUILLE AND BAKED EGGS



Ratatouille and Baked Eggs image

Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

3 cups Ratatouille
8 large eggs
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Place 3/4 cup ratatouille in each of four 2-cup ovenproof baking dishes set on a rimmed baking sheet. With the back of a large spoon, make 2 indentations in ratatouille in each dish. (Alternatively, place 3 cups ratatouille in a 9-by-13-inch baking dish and make 8 indentations.) Crack 1 large egg into each indentation. Season eggs with salt and pepper. Bake until egg whites are set, 20 to 25 minutes. Serve with toast if desired.

Nutrition Facts : Calories 228 g, Fat 15 g, Fiber 2 g, Protein 14 g

BAKED GARDEN RATATOUILLE



Baked Garden Ratatouille image

Eggplant, zucchini, mushrooms, and tomatoes are baked with fresh herbs and chicken breasts, then topped with shredded cheese for a quick and delicious weeknight meal.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 45m

Yield 6

Number Of Ingredients 13

6 (4 ounce) boneless skinless chicken breast halves
1 tablespoon olive oil
½ cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 cup cremini mushrooms, quartered
6 plum tomato (blank)s plum tomatoes, coarsely chopped
2 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 ½ cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 (12 ounce) loaf rustic white bread, sliced

Steps:

  • Heat oven to 375 degrees F.
  • Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
  • Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken.
  • Bake 15 min. or until chicken is done (165 degrees F). Top with cheese; bake 5 min. or until melted. Serve with bread.

Nutrition Facts : Calories 438 calories, Carbohydrate 41.5 g, Cholesterol 84.6 mg, Fat 12.4 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 5.4 g, Sodium 594.2 mg, Sugar 5.6 g

BAKED VEGETABLE RATATOUILLE



Baked Vegetable Ratatouille image

This is a great side to a nice steak, very colourful, flavoursome & simple to make too! You could add eggplant to this also but I don't like so it's not included in my recipe.

Provided by Mandy

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 red capsicum, diced
1 green capsicum, diced
1 yellow capsicum, diced
1 small zucchini, diced
250 g cherry tomatoes, halved
1 red onion, diced
1 -2 tablespoon olive oil
1 teaspoon garlic powder
1 -2 teaspoon mixed Italian herbs

Steps:

  • Place all vegetables in an ovenproof dish.
  • Drizzle with olive oil and sprinkle with garlic powder & Italian Herbs, mix well to coat vegetables.
  • Bake at 170.c for approx 1 hour until vegetables are tender, check after 1/2 hour and stir to ensure even browning.
  • If your vegetables are particularly juicy you may need to drain a bit of liquid off half way through cooking.

Nutrition Facts : Calories 92.9, Fat 3.9, SaturatedFat 0.6, Sodium 11.7, Carbohydrate 13.8, Fiber 3.5, Sugar 6.3, Protein 2.6

BAKED RATATOUILLE BOATS



Baked Ratatouille Boats image

"Using only vegetables for the filling instead of rice cuts down on starch. I like the crispiness of the panko, but you can leave it out." Rosalind Pope - Greensboro, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

2 cups cubed eggplant
1 medium zucchini, chopped
3/4 teaspoon salt, divided
1 small onion, chopped
3 garlic cloves, minced
4 teaspoons olive oil
2 large tomatoes, chopped
1/4 teaspoon pepper
4 medium green peppers
4 ounces reduced-fat Monterey Jack cheese or part-skim mozzarella cheese, cut into 8 pieces
2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
1 can (8 ounces) tomato sauce
TOPPING:
3 tablespoons panko bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1/8 teaspoon cayenne pepper

Steps:

  • Place eggplant and zucchini in a large bowl; sprinkle with 1/2 teaspoon salt and toss to coat. Cover and let stand for 30 minutes. Rinse with cold water; drain and pat dry., In a large skillet, saute onion and garlic in oil until tender. Add eggplant mixture, tomatoes, pepper and remaining salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat., Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Place about 3 tablespoons eggplant mixture in each pepper half; top with a piece of cheese and sprinkle with marjoram. Top with tomato sauce and remaining eggplant mixture., Cover and bake at 350° for 40-45 minutes or until peppers are tender. Combine the topping ingredients; sprinkle over peppers. Bake, uncovered, 3-5 minutes longer or until topping is golden brown.

Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 430mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

BAKED RATATOUILLE GRATIN



Baked Ratatouille Gratin image

Make and share this Baked Ratatouille Gratin recipe from Food.com.

Provided by nemokitty

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
5 garlic cloves, peeled
2 zucchini, halved lengthwise and cut in 1/2 inch thick slices
2 yellow squash, halved lengthwise and cut in 1/2 inch thick slices
1 large onion, cut in 1/2 inch chunks
3/4 lb eggplant, cut in 1/2 inch chunks
2 (8 ounce) cans tomato sauce, no salt added
14 1/2 ounces stewed tomatoes, no salt added, chopped with their juices
1 teaspoon dried oregano
3/4 teaspoon salt
1/3 cup breadcrumbs, dried and plain
1/2 cup part-skim mozzarella cheese, shredded
1 teaspoon fresh parsley, chopped

Steps:

  • Preheat the oven to 450 degrees. In a 13x9 inch glass baking dish, combine the oil and garlic. Bake for 5 minutes or till the garlic is fragrant and hot. Stir in the zucchini, yellow squash, onion and eggplant, cover with foil and bake for 20 minutes, stirring occasionally till veggies are crisp tender.
  • Uncover and stir in the tomato sauce, tomatoes and juices, oregano and salt and bake for 10 minutes or till mixture is bubbly.
  • Sprinkle bread crumbs and cheese on top and bake for 10 minutes longer till lightly browned. Sprinkle with parsley and serve.

Nutrition Facts : Calories 258.9, Fat 8.5, SaturatedFat 3.6, Cholesterol 18.2, Sodium 1541.4, Carbohydrate 36.2, Fiber 8.9, Sugar 18.2, Protein 14.5

BAKED RATATOUILLE WITH CHEESE CUSTARD



Baked Ratatouille with Cheese Custard image

Categories     Pepper     Tomato     Bake     Vegetarian     Casserole/Gratin     Parmesan     Eggplant     Chickpea     Fall     Gourmet

Yield Serves 4 to 6 as a main course or 8 as a side dish

Number Of Ingredients 21

For ratatouille
5 tablespoons olive oil
1 1/2 pounds eggplant (about 1 large), peeled and cut into 1/2-inch cubes
2 medium onions, chopped fine
4 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
1 pound vine-ripened tomatoes, seeded and chopped fine, or a 28-ounce can whole tomatoes, drained and chopped fine
1 cup cooked chick-peas, rinsed and drained if canned
2/3 cup packed fresh basil leaves, washed well, spun dry, and chopped
2/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
1/4 teaspoon ground allspice
freshly ground black pepper to taste
For cheese custard
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups milk
1/2 cup freshly Parmesan (about 2 ounces)
3 large egg yolks

Steps:

  • Make ratatouille:
  • In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant, stirring frequently, until golden brown and tender, about 6 minutes. Transfer cooked eggplant to a 2- to 2 1/2-quart gratin dish or other shallow baking dish. Cook remaining eggplant in 2 tablespoons oil in same manner and add to dish.
  • In skillet cook onions, garlic, and red pepper flakes in remaining tablespoon oil over moderately low heat, stirring, until onions are softened. Add bell peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Stir in remaining ratatouille ingredients and simmer, stirring occasionally, 5 minutes. Season mixture with salt and additional pepper and spoon evenly over eggplant.
  • Preheat oven to 375°F.
  • Make cheese custard:
  • In a 1 1/2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk in a stream and salt and pepper to taste. Bring sauce to boil, whisking constantly, and simmer, whisking, 2 minutes. Stir in Parmesan and remove pan from heat. In a heatproof bowl whisk yolks together and whisk in about one fourth of sauce. Whisk yolk mixture into remaining sauce.
  • Spoon custard over ratatouille. Ratatouille may be prepared up to this point 4 hours ahead and chilled, covered.
  • Bake ratatouille in middle of oven 45 minutes, or until custard is lightly browned. Cool ratatouille 10 minutes before serving.

BAKED GARDEN RATATOUILLE



Baked Garden Ratatouille image

Enjoy a baked ratatouille recipe featuring chicken breasts! This Baked Garden Ratatouille includes your favorite garden veggies like eggplant and tomatoes.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 12

6 small boneless skinless chicken breasts (1-1/2 lb.)
1 Tbsp. olive oil
1/2 cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 cup cremini mushrooms, quartered
6 plum tomatoes, coarsely chopped
2 Tbsp. chopped fresh parsley, divided
2 tsp. each chopped fresh rosemary and thyme
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 loaf rustic white bread (12 oz.), sliced

Steps:

  • Heat oven to 375°F.
  • Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
  • Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken.
  • Bake 15 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread.

Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 38 g, Fiber 4 g, Sugar 7 g, Protein 33 g

BAKED GARDEN RATATOUILLE



BAKED GARDEN RATATOUILLE image

Categories     Chicken

Yield 6 servings

Number Of Ingredients 12

6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 Tbsp. olive oil
1/2 cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 cup cremini mushrooms, quartered
6 plum tomatoes, coarsely chopped
2 Tbsp. chopped fresh parsley, divided
2 tsp. each chopped fresh rosemary and thyme
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 loaf rustic white bread (12 oz.), sliced

Steps:

  • HEAT oven to 375°F. COOK chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside. ADD oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken. BAKE 15 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread. Kraft Kitchens Tips Best of Season When buying eggplant, look for one that is firm to the touch. Substitute Substitute 1 drained 14.5-oz. can no-salt-added stewed tomatoes for the plum tomatoes. Note If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.

BAKED RATATOUILLE



Baked Ratatouille image

A yummy version of Ratatouille, minus the eggplant. BLECH!! Layered and baked in a casserole dish. Easy to cook, a little prep intensive, but well worth the effort! Delicious on a cold Sunday night!:)

Provided by kittykat 2

Categories     One Dish Meal

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 18

3 large white potatoes or 3 large red potatoes
1/2 medium brown onion
2 -3 large carrots, peeled
1 large rutabaga, peeled
2 large zucchini
12 ounces sliced mushrooms
1 green bell pepper, seeded and stemmed
3 garlic cloves
2 beefsteak tomatoes or 6 roma tomatoes
1 lb thin cut beef (optional)
1 (8 ounce) can tomato sauce
1 teaspoon beef bouillon powder
8 ounces water
2 tablespoons pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon crushed basil
1 bay leaf

Steps:

  • Slice potatoes, zucchini and bell pepper 1/4 inch thick.
  • Slice carrots, tomato and rutabaga 1/8 inch thick.
  • Slice onion as thin as you can, maintaining shape.
  • If you are using beef, cut into strips about 1-1 1/2 inch wide, about 2 inches long, and no thicker than 1/4 inch.
  • The layering will go in two parts, so only use half the veggies at a time.
  • Layer potato, carrot, onion, bell pepper.
  • Then the rutabaga, pepper the rutabaga with about 1 tsp of the pepper.
  • Then layer the zucchini, mushrooms, beef and tomato.
  • Gently salt the tomato with 1/2 tsp salt.
  • Repeat steps 6 to 9.
  • In a separate medium saucepan gently heat the tomato sauce, water, bouillon, bay leaf, basil, onion powder, 1 tbsp pepper and garlic until it begins to boil.
  • Turn it off and remove the bay leaf, don't burn your fingers!
  • Gently pour over the veggies, distributing evenly.
  • Cover and bake 1 hour 15 minutes at 350 degrees F.
  • After 45 minutes lift lid and gently push down with back of spoon. Replace lid and continue baking.
  • To test for done-ness insert butter knife in center, you should meet very little resistance. If you feel it is not done, bake another 15 minutes.
  • Spoon out into bowls and enjoy!

Nutrition Facts : Calories 287.3, Fat 1.8, SaturatedFat 0.4, Sodium 1266.1, Carbohydrate 63.1, Fiber 14.1, Sugar 24.7, Protein 11.8

BAKED TROUT WITH RATATOUILLE



Baked Trout With Ratatouille image

Make and share this Baked Trout With Ratatouille recipe from Food.com.

Provided by MigJ9063

Categories     Trout

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium onion, sliced
2 garlic cloves, minced
1/4 cup olive oil
1 eggplant, cubed
3 medium zucchini
1 medium green pepper, cored and seeded
2 cups fresh mushrooms, sliced
1 lb whole tomato, drained and cut up
1 teaspoon salt
3/4 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon pepper
2 (1 lb) cleaned trout or 3 (1 lb) cleaned trout

Steps:

  • Heat oven to 350 degrees.
  • Saute onions and garlic in oil till onion is translucent.
  • Add veggies and spices.
  • Cook over medium heat, stirring occasionally for 10 min; set aside.
  • Place trout on large sheet of aluminum foil.
  • Spoon veggies over and around fish. Wrap tightly.
  • Place on baking sheet and bake till fish flakes; about 45 minute.

Nutrition Facts : Calories 554.8, Fat 29.4, SaturatedFat 4.7, Cholesterol 131.5, Sodium 726, Carbohydrate 21.9, Fiber 8.3, Sugar 10.7, Protein 52.8

RATATOUILLE - BAKED



RATATOUILLE - BAKED image

Categories     Vegetable     Bake     Vegetarian

Yield 14 12 ounce servings

Number Of Ingredients 14

1 medium-sized onion peeled and, chopped into bite-sized pieces
2 large eggplant, trimmed, peeled, and cut into bite-sized pieces
1 yellowstick zucchini or summer squash, trimmed, peeled, and cut into bite-sized pieces
1zucchini, trimmed, peeled, and cut into bite-sized pieces
1 broccoli crown, broken up into tiny pieces
1 sweet orange pepper, seeded, and cut into bite-sized pieces
1 sweet red pepper, seeded, and cut into bite-sized pieces
1 can (16 ounces) chunky crushed tomatoes
1-2 tablespoons good balsamic vinegar
4 cloves garlic, peeled, and cleaned
3 tablespoons fresh basil, minced
1 tablespoon fresh oregano
A pinch of fresh leaf thyme
Kosher salt and pepper to taste

Steps:

  • 1. Preheat your oven to 350oF. 20 minutes before baking. 2. In large soup pot, combine the fresh vegetables. Place 4 peeled garlic cloves in a mini food processor. Mince the garlic. Add the fresh herbs and mince again. Now add the balsamic vinegar, and mince for the final time. Now pour the crushed tomatoes over the fresh vegetables. Lastly, using a spatula, place the minced herbs and garlic over the crushed tomatoes. Mix thoroughly until all the vegetables are well covered. Transfer to one or two large casseroles. 2. Cover and bake for 35 to 45 minutes, until tender, but the vegetables should retain their shape. The vegetables release a lot of liquid. 3. Ratatouille is delicious straight from the oven, at room temperature, or cold. For a Middle-Eastern flavor, add 1 tablespoon of plain yogurt for each serving of cold ratatouille.

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