Best Ratatouille Veggie Toss Recipes

RATATOUILLE TOSS

Ratatouille Toss image

Sneak in time-saving prepared vinaigrette to flavor this Provençal favorite, an eggplant stew with delicious sweet onions.

Provided by By Betty Crocker Kitchens

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
3 small zucchini, cut in half lengthwise, cut into 1/4-inch-thick slices (1 3/4 cups)
2 small Japanese eggplant, cut in half lengthwise, cut into 1/4-inch slices (2 cups)
1 small sweet onion (such as Walla Walla or Maui), cut into thin wedges (1 cup)
2 garlic cloves, minced
1 medium tomato, cut into thin wedges
1/4 cup purchased balsamic vinaigrette dressing
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps:

Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add zucchini, eggplant, onion and garlic; cook and stir 5 to 6 minutes or until vegetables are almost tender. Add tomato; cook and stir an additional 2 minutes or until vegetables are tender.
In medium serving bowl, combine cooked vegetables, dressing, basil and salt; toss gently to coat. Sprinkle with cheese.

Nutrition Facts : Calories 110, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 380 mg, Sugar 3 g

ROASTED VEGGIE RATATOUILLE (FRANCE)

Roasted Veggie Ratatouille (France) image

Provided by Anne Burrell

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 eggplant, cut lengthwise into 1/2-inch slices
1 large zucchini, cut lengthwise into 1/2-inch slices
1 summer squash, cut lengthwise into 1/2-inch slices
3 beefsteak tomatoes, cut into 1/2-inch slices
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1/4 cup red wine vinegar
2 tablespoons chopped fresh marjoram leaves
1/2 tablespoon chopped fresh thyme leaves

Steps:

Preheat the oven to 375 degrees F.
Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!