Best Ratatouille Bake Weight Watchers Recipes

RATATOUILLE BAKE (WEIGHT WATCHERS)

Ratatouille Bake (Weight Watchers) image

This one is very easy to make, and is easy to make ahead, which is good for families. :) Only 7 WW points per serving!

Provided by Chesska

Categories Low Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups eggplants, peeled & diced
2 cups zucchini, sliced
1 1/2 cups onions, diced
1 cup red bell pepper, diced
1/2 cup celery, sliced
1 tablespoon paprika
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon red pepper flakes
1 1/2 cups uncooked rice
1 (14 ounce) can diced tomatoes, undrained
1 (10 ounce) can vegetable broth
1 (15 ounce) can chickpeas, drained

Steps:

Preheat oven to 375°.
Heat large pan over medium-high heat, steam-cook eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute, or until soft.
Add rice; sauté 3 minutes. Stir in tomatoes and broth; bring to boil. Add chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 minutes or until rice is tender.

Nutrition Facts : Calories 320.1, Fat 1.7, SaturatedFat 0.3, Sodium 369.6, Carbohydrate 68.7, Fiber 8, Sugar 6.9, Protein 9

RATATOUILLE & PARMESAN BAKE

Ratatouille & parmesan bake image

Get all five of your five-a-day with this ratatouille & cheese bake that is healthy and filling as well as being gluten-free and vegetarian

Provided by Good Food team

Categories Dinner, Main course

Time 45m

Yield 2 (with leftovers for other meals)

Number Of Ingredients 14

Ingredients

1 large aubergine
2 tsp rapeseed oil , plus extra for brushing
2 red onions , halved and sliced
2 peppers (any colours), diced
2 large courgettes , diced
2 garlic cloves , chopped
400g can chopped tomatoes
2 tsp gluten-free vegetable bouillon
1 thyme sprig , plus a few extra leaves for the top
handful basil , stalks chopped, leaves torn and kept separate
1 large egg
150g pot bio yogurt
15-25g vegetarian parmesan-style cheese , finely grated
2 handfuls rocket , dressed with balsamic vinegar, to serve

Steps:

Heat oven to 220C/200C fan/gas 7. Cut the aubergine lengthways into long thin slices - once you have six slices, chop the remainder. Brush the slices very lightly with oil, place on a baking sheet lined with baking parchment and cook for 15 mins, turning once, until softened and pliable. Turn oven down to 180C/160C fan/gas 4.
Meanwhile, heat the oil in a large non-stick frying pan and fry the onions until softened. Stir in the chopped aubergine, the peppers, courgettes and garlic, and cook, stirring, for a few mins more. Tip in the tomatoes and a half a can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. You can add up to half a can of water if the mixture is getting too dry. Stir through the basil leaves.
If you are following our Healthy Diet Plan, set aside half of the ratatouille when it is ready - you'll need to chill this for our ratatouille pasta salad with rocket later in the week. If you're not following the plan, you can serve the extra ratatouille on the side or set it aside to enjoy for another meal.
Beat the eggs with the yogurt, cheese and 1 tbsp water. Spoon the remaining ratatouille into a shallow ovenproof dish, top with the aubergine slices, then cover with the yogurt mixture and scatter with thyme. Bake for 10-15 mins until the topping is set and starting to colour. Serve with dressed rocket on the side.

Nutrition Facts : Calories 310 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 25 grams sugar, Fiber 16 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium

RATATOUILLE BAKE

Ratatouille Bake image

This is a very hearty vegetarian dish. I often use half and half potato and sweet potato or just sweet potato for the mash and either work very well too.

Provided by Aileen2

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 large potatoes, for mashing
sea salt
6 -8 leaves fresh basil, very finely chopped
extra virgin olive oil
fresh coarse ground black pepper
milk
1 aubergine, diced into 21/2cm pieces
2 medium courgettes, halved lengthwise & sliced into 21/2cm pieces
2 red peppers, each half divided into 4 pieces
2 medium red onions, each divided into 8 pieces
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (450 g) can organic plum tomatoes, roughly chopped
fresh parmesan cheese, grated

Steps:

. Put the oven on Gas 5, 190C, 375°F.
. Peel and cook the potatoes in salted water. Drain and mash.
. Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash.
. Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
. Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well.
. Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes.
. Season with salt and pepper.
. Reduce the oven temperature to Gas 5,190C, 375°F.
. Spread the mashed potato carefully on top.
. Sprinkle with parmesan cheese.
. Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.