Best Ratatouille Stew Recipes

CHICKEN RATATOUILLE STEW

Chicken Ratatouille Stew image

Provided by Kitchen Crew

Categories Chicken

Number Of Ingredients 10

Ingredients

4 chicken breasts, boneless, skinless and cubed
1 jar(s) spaghetti sauce
1 eggplant, peeled and chopped
2 tomatoes, chopped
2 small zucchini, sliced
1 green bell pepper, sliced
1 large onion, chopped
3 garlic cloves, minced
1 tsp dried basil leaves
1 tsp dried oregano leaves

Steps:

1. In large bowl, combine all ingredients; mix well.
2. Pour into 3-1/2 to 4 quart crockpot.
3. Cover; cook on low for 8 to 10 hours or until chicken is tender and no longer pink.

SLOW-COOKER RATATOUILLE BEAN STEW

Slow-Cooker Ratatouille Bean Stew image

Looking for a slow-cooked French dinner? Serve your family this spicy ratatouille bean and veggies stew.

Provided by Betty Crocker Kitchens

Categories Entree

Time 18h45m

Yield 5

Number Of Ingredients 10

Ingredients

1 cup dried chickpeas or garbanzo beans, sorted, rinsed
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (14 oz) chicken broth
1 jar (4.5 oz) sliced mushrooms, drained
1/4 teaspoon salt
1 large zucchini, sliced
1 medium red or green bell pepper, cut into pieces
1 teaspoon Italian seasoning
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained

Steps:

Soak chickpeas in enough water to cover for at least 8 hours. Drain, discarding water.
In 3 1/2- to 4-quart slow cooker, mix chickpeas, onion, garlic, broth, mushrooms and salt.
Cover; cook on Low heat setting 10 to 12 hours.
Stir zucchini, bell pepper, Italian seasoning and tomatoes into stew. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 7 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.

VEGETABLE STEW (BASED ON RATATOUILLE)

Vegetable Stew (Based on Ratatouille) image

We love ratatouille and I often make a baked one. Tonight I added in a number of things to make a complete side dish for beef schnitzels. We both thought this was great and it could be eaten over pasta or rice for a vegetarian meal.

Provided by JustJanS

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 large onion, chopped
1 tablespoon garlic
1 eggplant, cut into 2cm dice
1 medium red bell pepper, cut into 2cm squares
1 medium zucchini, quartered lengthways, cut into 2 cm chunks
6 small potatoes, scrubbed and quartered
3 large tomatoes, cut into chunks
1 small red chili, chopped
1 tablespoon rosemary, finely chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup frozen peas
2 tablespoons chopped parsley

Steps:

Preheat oven to 190c.
Place all ingredients EXCEPT peas and parsley .in a large baking dish and stir well to combine.
Bake for about 1 hour (or until the potatoes are tender) stirring once or twice during cooking.
When the potatoes are tender, add in the peas and cook a further 5 minutes then remove from the oven and stir through the chopped parsley.

Nutrition Facts : Calories 342.4, Fat 4.6, SaturatedFat 0.7, Sodium 650.5, Carbohydrate 68.9, Fiber 14.6, Sugar 14.1, Protein 10.8

CHUNKY RATATOUILLE STEW

Chunky Ratatouille Stew image

Make and share this Chunky Ratatouille Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 cup chopped green bell pepper
1 -1 1/2 teaspoon minced garlic
1 tablespoon olive oil
2 cups small whole fresh mushrooms, stems removed
2 cups peeled and chopped eggplants
1 cup chopped zucchini
2 cups beef broth
2 tablespoons dry red wine
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon chopped fresh basil
salt and pepper
2/3 cup shredded provolone cheese

Steps:

In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
Add in the mushrooms, eggplant, and zucchini; stir.
Add the beef broth and wine; bring the mixture to boiling; reduce heat.
Simmer, covered, for 8-10 minutes or until vegetables are tender.
Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
Ladle stew into individual bowls; sprinkle with provolone cheese.

Nutrition Facts : Calories 193.7, Fat 10.1, SaturatedFat 4.3, Cholesterol 15.6, Sodium 710.7, Carbohydrate 17.4, Fiber 4.7, Sugar 8.6, Protein 10

RATATOUILLE STEW

Ratatouille Stew image

Provided by Kelsey Nixon

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 yellow onion, diced
1 small eggplant, diced
1 small yellow squash, diced
1 small zucchini, diced
Kosher salt and cracked black pepper
1/2 cup fresh basil leaves, chopped, plus more for garnish
One 15-ounce can diced tomatoes
1 cup low-sodium chicken broth
Garlic Crostini, recipe follows
1/2 French baguette, sliced on an angle
Olive oil, for drizzling
Kosher salt and cracked black pepper
1 clove garlic

Steps:

In a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini.
Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove.
Per serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams

Nutrition Facts : Calories 361, Fat 11 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 13 grams, Sugar 9 grams

RATATOUILLE STEW

Ratatouille Stew image

Number Of Ingredients 12

Ingredients

28 ounces Tomatoes ( crushed )
4 ears Zucchini (DICED)
4 ears Summer Squash (diced)
2 ears Potatoes (peeled and diced)
2 ears Onions (chopped)
1 Tomato (large, chopped)
1 Carrot (large, peeled, chopped)
1 Eggplant (small, diced)
1 cup Chicken Broth ( or veggie broth )
2 tablespoons Olive Oil
1/4 teaspoon Red Pepper Flakes ( crushed)
1/4 teaspoon Sea Salt

Steps:

1. Heat olive oil in a large skillet over medium high heat and add diced potatoes, carrot and eggplant.
2. Season with salt and pepper and cook until vegetables are fork tender. 12-15 minutes.
3. Add in crushed tomatoes and chicken broth and bring mixture to a boil.
4. Reduce heat to medium-low and add seasoned zucchini, squash, onion and tomato, and red pepper flakes.
5. Cover and cook, stirring occasionally, for at least 15 minutes, or until squashes are tender.