Easy Ratatouille Recipe

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DirectionsStep1Preheat oven to 370 degrees, spray a baking dish with olive oil.Step2Spray a skillet and heat over medium heat. Add the onions and sauté for 10 minutes, until tender.Step3Meanwhile, thin slice the bell pepper, eggplant, zucchini, and yellow squash. You can use a mandoline slicer if you have one.Step4Once the onions are soft, add in the tomatoes, thyme leaves, garlic, basil, and vinegar, and cook for 5 minutes, stirring often to avoid burning.Step5Add the tomato sauce to a baking dish, then layer with sliced vegetables like in the movie. I like to stack the veggie slices in my hand, then add to dish it makes it much easier.Step6Spray with olive oil, cover with parchment paper, and bake for 60 minutes.Step7Remove the parchment paper and serve hotIngredientsIngredientsadd Olive Oil Spray1 Medium Onion (chopped)1 Red Bell Pepper1 Medium Eggplant1 Zucchini1 Yellow Squash3 Plum Tomatoes3 Garlic Cloves½ cupFresh Basil (chopped)add leaves2 Thyme Sprigs1 teaspoonRed Wine Vinegaradd Black Pepper (freshly ground)add Low Calorie Baguette (JUST 29 CALORIES)See moreNutritionalNutritional87 Calories0.8 gTotal Fat20 gCarbohydrate26 mgSodium4 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritional

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    Easy Weight Watchers Friendly Ratatouille Recipe

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  • WEBAug 23, 2024 · The vegetables cook in just 20 minutes in this easy ratatouille recipe. The complete instructions are in the recipe card below. Onion and Garlic: Heat a large skillet on medium, and sauté the onion, …

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    WEBApr 18, 2019 · Chop all veggies (eggplant, zucchini, tomatoes, bell pepper) into 1-inch (3 cm) pieces. Finely chop onion and garlic. Heat oil in a …

    Rating: 5/5(43)
    Calories: 194 per serving
    Category: Main Course, Side Dish
    1. Chop all veggies (eggplant, zucchini, tomatoes, bell pepper) into 1-inch (3 cm) pieces. Finely chop onion and garlic.
    2. Heat oil in a skillet over medium heat, add onion and sauté for about 4-5 minutes or until lightly browned.
    3. Add garlic and eggplant and cook for 3-4 minutes, then add the red wine and all spices. Let simmer on low-medium heat for a further 5-6 minutes, stirring occasionally.
    4. Add all remaining ingredients (except tomato paste and balsamic vinegar) and cook for about 10 minutes or until the veggies are soft (but not mushy). If you prefer more sauce, add more red wine or broth.

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    WEBA 1-pound eggplant, sliced ½-inch thick; 1 tablespoon extra-virgin olive oil, or more, to taste; 1 large onion, chopped; 1 sweet red pepper, seeded and diced; 4 large cloves garlic, minced; 2 medium-size zucchini, diced; 3 …

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    WEBAug 27, 2017 · Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes. Uncover and …

    1. Heat the oil in a large skillet over medium-high heat. Add the garlic, red pepper, onions and herbes de Provence, and cook, stirring occasionally, until softened, 6 to 8 minutes.
    2. Add the zucchini and eggplant and cook, stirring occasionally, until softened, about 5 minutes.
    3. Add the tomatoes and their juice, water and salt and pepper to taste. Bring to a boil and then reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes.
    4. Uncover and simmer, stirring occasionally, until the mixture is thickened, 15 to 20 minutes more.

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    WEBSep 26, 2019 · Cook the zucchini for about 3-4 minutes until crisp-tender. Remove the zucchini and place it on the dish with the eggplant. Dice the onion and red pepper and add to the large non-stick skillet. Sprinkle with …

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    WEBJul 4, 2024 · Instructions. In a braiser or deep skillet, heat the oil over medium-high heat. Toss the eggplant with ½ teaspoon of salt and cook for 3 to 4 minutes or until browned. Set aside. To the skillet, add onion, …

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    WEBMar 8, 2023 · To make this baked ratatouille, simply: 1. Prepare your baking pan: first, drizzle on the bottom of the pan with some olive oil, about 3 tablespoons. And turn on your oven to Bake at 400 degrees F ( 200 …

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    WEBJun 6, 2023 · Season with kosher salt. Boil then simmer: Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down, then cover and simmer over low heat for 20 minutes or …

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    WEBAug 2, 2023 · Drain and let cool. Cook the Onion, Garlic, and Eggplant: Heat a large skillet over medium heat and pour in olive oil. Sauté the onion and garlic with salt for about three minutes. Add the eggplant and more …

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    WEBJun 9, 2021 · Preheat the oven to 392° C (200° C). Heat the olive oil in a large skillet and sauté the onions for 2-3 minutes until translucent. Then add the garlic and sauté for another minute. Now add the tomato paste and …

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    WEBPreheat your oven to 375°F (190°C). Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, …

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    WEBJun 14, 2022 · Preheat the oven to 400F/200C. Add oil to a nonstick pan over medium-high heat. Cook the onion, garlic, and shredded carrots for about 5 minutes or until tender. Pour the crushed tomatoes, and add the …

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    WEBAug 30, 2020 · Add the herbs and olives (if using). Simmer 5-10 minutes. Dice the eggplant, zucchini, and squash, and add to the slow cooker. Pour the sauce into the slow cooker, and stir to combine. Cook for 4-6 hours, …

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    WEBDec 25, 2019 · In a large and shallow glassware baking dish, pour 3/4 of the sauce on the bottom of the pan and spread evenly. 7. Arrange the vegetable slices (14 oz green and yellow zucchini, 14 oz tomatoes, 6 oz …

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    WEBFeb 22, 2021 · Place a large pan that holds at least 5 to 6 quarts/litres, over medium heat and add the olive oil. Feel free to add more olive oil if you like ;O) (If you are wanting to keep the recipe oil-free use a little water to …

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    WEBInstructions. Soften the red onion in the olive oil and add the garlic. After cooking for five minutes, add the zucchini, eggplant, Italian seasoning, canned tomato sauce and water. Stir well then cover, and cook over a …

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