Best Winter Ratatouille Recipes

Winter Ratatouille image

Provided by Trisha Yearwood

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 winter squash, such as acorn, carnival or delicata, seeded and cut into 3/4-inch pieces
6 baby waxy potatoes, such as new or blue, cut into 3/4-inch pieces
1 sweet potato, cut into 3/4-inch pieces
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 small onion, chopped
2 garlic cloves, finely chopped
1 teaspoon finely chopped fresh rosemary
One 15-ounce can diced tomatoes

Steps:

Preheat the oven to 425 degrees F.
Toss the squash and potatoes with 2 tablespoons of the oil, salt and pepper. Spread in a single layer on a large rimmed baking pan and roast, stirring once or twice, until tender and golden brown in spots, 15 to 20 minutes.
Meanwhile, heat the remaining tablespoon oil in a medium pot over medium-high heat. Add the onion, garlic, rosemary and a pinch of salt and cook, stirring, until softened, about 8 minutes. Add the tomatoes and roasted vegetables and simmer until slightly thickened and the flavors have blended, about 10 minutes. Transfer to a serving bowl.

Winter Ratatouille image

Provided by Patchwork Dragon

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 butternut squash, peeled and cubed
3 parsnips, peeled and cubed
3 carrots, peeled and cubed
1 swede, peeled and cubed
1 onion, peeled and cut into 8 segments
1 head garlic, unpeeled and broken into cloves
15 g fresh sage
olive oil flavored cooking spray
2 (395 g) cans cherry tomatoes
500 ml cold water
1 tablespoon balsamic vinegar

Steps:

Heat oven to 200C/Gas 6.
Put the vegetables, garlic and half the sage in a large deep roasting tin. Season and spray lightly with olive oil spray.
Roast, turning occasionally for 30 minutes, until nicely browned.
Remove from oven and add the cherry tomatoes and the cold water.
Cover the dish with a baking tray or tin foil.
Lower the oven to 190c/gas 5 and cook for a further 1-1.5 hours stirring occasionally until vegetables are very tender.
Check the seasoning and stir in the balsamic vinegar and scatter over the rest of the sage.
Serve with Baked Saffron Rice. Recipe #216629.

WINTER RATATOUILLE image

Yield 4 people

Number Of Ingredients 18

1/4 C sunflower oil
2 tsp cumin seed
2 tsp carawy seed
1 leek sliced
2 tsp sweet smoked paprika
½ small butternut squash, peeled and cut into 1" dice
1 small parsnip, peeled and cut into 1" dice
1 small rutabega or turnip, peeled and cut into 1" dice
3 large or 6 small shiitake mushroom, cubed.
1 small potato, peeled and cut into 3 cm dice
1 can diced tomatoes, with juice
½ tbsp sugar
1 tbsp tomato purée
salt and black pepper
handful of spinach
200 ml water
1/4 preserved lemon, chopped
chopped parsley

Steps:

Pour two-thirds of the oil into a large, heavy-based pot and place on a medium-high heat. fry cumin and caraway seeds gently. Add the leeks, fry for five minutes, stirring occasionally, then stir in smoked paprika and fry one minute. Add the squash, turnip and parsnip and shiitakes, and fry for five minutes. tomatoes, sugar, tomato purée and plenty of salt and pepper, stir, then add enough water to half-submerge the veg. Cover, leave to simmer gently for 30 minutes while yu preheat oven to 400. season to taste. Use a slotted spoon to lift the vegetables from the pot and into a deep roasting tin in which they'll make a layer 2 inches thick.. Stir in spinach Pour in the liquid , cover, and bake for 30 minutes. At this point the vegetables should be very soft and most of the liquid should have evaporated. Stir in preserved lemon. Garnish with parsley, and serve with israeli couscous

Winter Ratatouille (With Option to Make Into a Great Appetizer!) image

Provided by LifeIsGood

Categories Onions

Time 28m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil (may to need to add more as the veggies cook)
1/2 medium red onion, diced
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1/2 medium eggplant, diced (I used a bit less and left the eggplant unpeeled, but you could peel it if desired)
3 garlic cloves, minced
1 large ripe tomatoes, seeded and diced
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
45 frozen miniature phyllo cups

Steps:

Heat olive oil in a large skillet over medium-high heat. Add onion, cook for 2 minutes. Add yellow and orange bell peppers and cook for another 2 minutes. Add zucchini, yellow squash and eggplant and cook for 2 more minutes. Add garlic, tomato, salt and pepper and cook for about 1 minute.
Note: I like to continue cooking all the veggies for several more minutes. It's a personal thing, I like my ratatoullie veggies really soft and like letting the flavors meld together.
Note: You may need to add some additional olive oil as you add more veggies. This depends on the size of your veggies and your personal preference. I usually do add a tablespoon or two more as I cook out the veggies.
To make into an appetizer:.
Spoon ratatouille into the mini phyllo cups and bake in a preheated 400 degree oven for about 8 minutes, or until heated through.
Note: you could also choose to fist put in a bit of boursin cheese into the phyllo tart first, then add the ratatouille on top and bake as directed.