Best Roast Ratatouille Recipes

ROAST RATATOUILLE

Roast Ratatouille image

Provided by Rachael Ray : Food Network

Time 30m

Yield 10 servings

Number Of Ingredients 7

Ingredients

2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips
5 baby eggplant, quartered lengthwise
6 baby zucchini, quartered lengthwise
5 plum tomatoes, quartered lengthwise and seeded
2 shallots, peeled and sliced lengthwise
Extra-virgin olive oil, to coat
Coarse salt and pepper

Steps:

Preheat oven to 500 degrees F.
Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter.

ROAST CHICKEN WITH RATATOUILLE

ROAST CHICKEN WITH RATATOUILLE image

Categories Chicken Roast Sauté

Yield 4 people

Number Of Ingredients 24

Ingredients

Chicken:
8 skin-on bone-in pieces of chicken
1/4 cup minced onion
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
2 tablespoons olive oil
1/2 teaspoon cayenne pepper
1 tablespoon sea salt
Ratatouille:
1/2 medium eggplant (6 ounces), diced (2 cups)
1 teaspoon kosher salt, plus more for seasoning
1/4 cup extra-virgin olive oil
1 medium zucchini, diced
1 medium yellow squash, diced
1 medium yellow onion, diced
1/2 red bell pepper, diced
3 tablespoons sliced garlic
2 basil springs
3 oregano sprigs
1/2 cup dry white wine
3 tomatoes (3/4 pound), diced (2cups)
1 cup tomato puree
Freshly ground pepper

Steps:

1. Prepare the chicken Preheat the oven to 400 degrees. In a large bowl, toss the chicken with all of the remaining ingredients. Arrange the chicken skin side up on a rack set over a rimmed baking sheet. Roast for 40 - 45 minutes, until the chicken is golden and cooked through. 2. Meanwhile, prepare the Ratatouille in a colander set over a bowl, toss the eggplant with the 1 teaspoon of kosher salt. Let stand for 30 minutes. Gently squeeze the eggplant to release any bitter juices. 3. In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook, stirring occasionally, until golden, about 3 minutes. Add the zucchini, yellow squash, onion, red pepper, garlic, basil and oregano and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the wine, tomatoes and tomato puree and cook until the vegetables are tender and the sauce has thickened about 10 minutes. Discard the herb sprigs and season the ratatouille with salt and pepper. 4. Transfer the ratatouille to a platter, top with the chicken and serve.

ROAST PORK TENDERLOIN WITH VEGETABLE RATATOUILLE

Roast Pork Tenderloin With Vegetable Ratatouille image

This ratatouille can also be served as a side dish for roast poultry or as a filling in a sandwich with sliced pork, beef or chicken.

Provided by papergoddess

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 garlic cloves, minced (or 1 1/2 teaspoons minced)
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 tablespoons extra virgin olive oil
1 -1 1/4 lb pork tenderloin
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano, crushed
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 lb small zucchini, sliced
1 lb small summer squash, sliced
1 medium onion, sliced 1/2 inch thick
2 small red bell peppers, seeded, sliced (8 ounces)
2 small yellow bell peppers, seeded, sliced (8 ounces)
2 medium tomatoes, seeded and chopped
1 tablespoon capers, rinsed and drained
4 large fresh basil leaves, cut into thin strips
kosher salt
fresh ground black pepper

Steps:

In a small bowl, combine 2 cloves of garlic, the rosemary and 1 tablespoon of the oil. Spoon mixture evenly over pork; rub in with your fingers.
In the same bowl, combine remaining clove of garlic, remaining 1 tablespoon of oil, oregano, lemon peel and lemon juice. Brush over zucchini, yellow summer squash, onion and bell peppers.
Preheat oven to 425 degrees.
Place rack in center of a large shallow roasting pan. Place tenderloin on rack. Arrange seasoned vegetables around edge of pan. (Vegetables don't need to be on rack.) Roast for 30 to 40 minutes, or until an instant-read thermometer inserted into center of tenderloin registers 155 degrees. Remove tenderloin from roasting pan. Cover with foil and let stand 10 minutes before slicing. The temperature of the meat after standing should be 160 degrees.
Transfer vegetables to a very large serving bowl; add tomatoes, capers and basil. Toss to combine. Season to taste with kosher salt and black pepper. Cover and let stand until pork is ready to serve.
Cut pork into 1/4-inch slices. Serve pork on top of vegetables, over 1/2 cup whole-grain rotini or other small pasta.

ROAST CHICKEN RECIPE WITH RATATOUILLE

Roast Chicken Recipe with Ratatouille image

Looking for a new roast chicken recipe? Then try our recipe for Roast Chicken with Ratatouille! This easy roast chicken is a delicious dinner idea all year round. Pair it with seasonal veggies, ratatouille to roast root vegetables!

Provided by My Food and Family

Categories Home

Time 3h30m

Yield 8 servings, 1/8 recipe each

Number Of Ingredients 12

Ingredients

1/4 cup KRAFT Zesty Italian Dressing, divided
1 whole chicken (4 lb.)
6 sprigs fresh rosemary, divided
6 sprigs fresh thyme, divided
2 zucchini, cut into 2x1-inch matchlike sticks
2 tomatoes, each cut into 8 wedges
1 red pepper, cut into 1-inch-wide strips
1 onion, cut into 8 wedges
4 cloves garlic, minced
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1 cup water
3 bay leaves

Steps:

Heat oven to 450ºF.
Reserve 2 Tbsp. dressing for later use. Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing. Place 4 each rosemary sprigs and thyme sprigs in chicken breast cavity.
Bake chicken 15 min. Meanwhile, toss vegetables and garlic with reserved dressing in large bowl.
Reduce oven temperature to 375ºF. Meanwhile, dissolve bouillon in water. Add broth to roasting pan; spoon vegetable mixture around chicken. Top with bay leaves, and remaining rosemary and thyme sprigs.
Bake 1-1/2 hours or until chicken is done (165ºF).

Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 270 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 31 g

ROAST RATATOUILLE SALAD

Roast Ratatouille Salad image

I normally think of ratatouille as a winter food, but this new twist makes it great for a colourful summer meal.

Provided by Sackville

Categories Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

7 tablespoons olive oil
1 lb eggplant
1 lb zucchini
6 shallots
4 plum tomatoes
2 red peppers
1/2 tablespoon red wine vinegar
1 garlic clove, minced
salt and pepper

Steps:

Preheat the oven to 425°F or 220°C and lightly oil two large trays.
Top and tail the eggplant and slice it lengthways into six slices.
Halve the unpeeled shallots and the plum tomatoes.
Quarter and de-seed the peppers.
Lay out the eggplant on one tray.
Also put the peppers and shallots-- skin side up-- on the tray.
On the other tray, lay out the zucchini slices and tomatoes, cut side up.
Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
When you take out the tray, you can peel the peppers if desired.
Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
The skins should now slide off.
Get a glass serving bowl and lay the eggplant slices in the bottom.
Season with salt and pepper and add the courgettes.
Season again.
Scrape the tomatoes and shallots out of their skins.
Slice the peppers and then combine all three to make the last layer.
Now drain the juices from the tomato baking tray into a bowl.
Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
Pour over the salad and let cool before serving.