Best Farmers Market Ratatouille Recipes

THE BEST EASY BAKED RATATOUILLE RECIPE

The Best Easy Baked Ratatouille Recipe image

Learn how to make ratatouille - the best ratatouille recipe is EASY! This healthy baked ratatouille dish is packed with veggies (just 10 ingredients!).

Provided by Maya Krampf

Time 45m

Number Of Ingredients 14

Ingredients

1 14.5-oz can Diced tomatoes ((drained))
1 tbsp Olive oil
1 tbsp Balsamic vinegar
1 tsp Herbs de Provence
3 cloves Garlic ((minced))
2 tbsp Fresh basil ((chopped))
1/4 tsp Sea salt ((to taste))
3 medium Roma tomatoes ((sliced))
2 medium Zucchini ((~3/4 lb, sliced))
1 small Eggplant ((1 lb, sliced, and slices cut into quarters))
1 small Onion ((sliced))
1 tbsp Olive oil
1/4 tsp Sea salt
1/8 tsp Black pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart (1.5 liters) in size.
Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You'll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.
Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.

Nutrition Facts : Calories 78 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, Sodium 152 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

FARMERS MARKET RATATOUILLE

Farmers Market Ratatouille image

This is my mother's recipe for ratatouille, given to me almost 30 years ago. It makes wonderful use of the summer harvest of eggplant, tomatoes, green peppers and zucchini. It is delicious, colorful, and very versatile. It goes great as a side dish, with some cold roasted chicken, in an omelette, over pasta, or even in a sandwich! I don't know why, but I find this tastes even better a day later. I guess it gives the flavors a chance to really marry.

Provided by JackieOhNo

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 cups of diced eggplants, approximately 1 large (dice to about 1/2-inch size)
1 teaspoon salt
2 tablespoons olive oil
1 cup chopped onion (chop coarsely)
2 large garlic cloves, minced
1 large yellow squash, diced to about 1/2-inch size (2 to 2-1/2 cups)
1 large zucchini, diced to about 1/2-inch size (2 to 2-1/2 cups)
1/2 cup chopped green bell pepper
2 cups chopped fresh tomatoes (chop coarsely)
1 (14 1/2 ounce) can whole tomatoes
2 tablespoons tomato paste
1 tablespoon chopped fresh basil (or 1 t. dried)
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons chopped fresh oregano (or 1/2 t. dried)
salt and freshly ground pepper, to taste

Steps:

Lay the diced eggplant out on a cutting board and sprinkle with 1 t. of salt. Let sit for 10 minutes, then rinse away the salt and pat eggplant dry with paper towels.
Heal olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 3-4 minutes until almost translucent, then add garlic and cook for another minute or so, until onions are soft.
Add in eggplant, yellow squash, zucchini, bell pepper, and fresh tomatoes; stir to combine thoroughly. Add canned tomatoes (including liquid), breaking tomatoes up with a wooden spoon. Stir in tomato paste, herbs, and seasonings. Simmer, uncovered, over medium heat for about 20 to 25 minutes, until all the vegetables are tender and the liquid has reduced slightly.

Nutrition Facts : Calories 116.1, Fat 5.3, SaturatedFat 0.8, Sodium 448.2, Carbohydrate 16.5, Fiber 5.7, Sugar 9.6, Protein 3.8

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