Best Garden Ratatouille Recipes

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

Ingredients

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 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

Ingredients

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

Ingredients

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.

GARDEN RATATOUILLE

Garden Ratatouille image

Looking for a French-style side dish recipe? Then check out this vegetable mix that's made easily in a skillet, in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 12

Ingredients

3 cups 1/2-inch cubes eggplant (1 lb)
1 small zucchini, cut into 1/4-inch slices (1 cup)
1 small onion, sliced
1/2 medium green bell pepper, cut into strips
2 cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium very ripe tomatoes, cut into eighths
Olive oil if desired

Steps:

In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.

Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

GARDEN STEW (RATATOUILLE)

Garden Stew (Ratatouille) image

Bountiful garden produce make a perfect vegetable stew! This recipe is versatile and can be served warm or cold. Serve with rice,polenta,pasta,puff pastry,baked potato,toasted bread or even stuff it in bread before baking. Makes a great topping for a fresh summer tart as well. Freezes well so make up a few batches to de-thaw in the long winter months for a taste of summer! This is my version of the French classic Ratatouille. Simply throw it in a pot and it is done! Take advantage of the fresh summer vegetables while you can and be rewarded in months to come.

Provided by Deb Crane @songchef

Categories Pasta

Number Of Ingredients 12

Ingredients

1 - medium eggplant, peeled and chopped
2 - medium tomatoes,seeded and chopped
8 ounce(s) tomato sauce
1 - small sweet onion, diced
2 - medium zucchini, sliced
8 ounce(s) sliced mushrooms
4 - cloves garlic, chopped
1/2 cup(s) chopped green pepper and or red pepper
1/2 teaspoon(s) basil
1/4 teaspoon(s) oregano
1/8 teaspoon(s) salt
- black pepper to taste

Steps:

Combine all ingredients in a large stock pot. Bring to a boil. Reduce heat cover and simmer for 15 minutes. Uncover and simmer until thickened, about 20 minutes.
Add more ingredients and spices to taste.
Freezes well.

CHICKEN WITH GARDEN VEGETABLE RATATOUILLE

Chicken with Garden Vegetable Ratatouille image

Need a new chicken recipe? Then, check out our recipe for Chicken with Fall Ratatouille. This delicious recipe features a colorful array of vegetables.

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tsp. olive oil
1 lb. bone-in chicken breasts
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
2 carrots, chopped
1 onion, chopped
3 cloves garlic, minced
1 zucchini, chopped
1 red pepper, chopped
1 cup CLASSICO Riserva Roasted Garlic Pasta Sauce
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oil in large skillet on medium heat. Add chicken; cook 6 min. on each side or until evenly browned on both sides. Transfer chicken to plate; cover to keep warm.
Heat dressing in same skillet. Add carrots, onions and garlic; cook and stir 5 min. or until crisp-tender. Add zucchini and peppers, cook and stir 5 min. Stir in pasta sauce; bring to boil. Return chicken to skillet; simmer on medium-low heat 10 min. or until done (165°F).
Serve chicken with vegetable mixture.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 470 mg, Carbohydrate 15 g, Fiber 4 g, Sugar 9 g, Protein 16 g