Veggie Ratatouille with Mozzarella Cheese
RATATOUILLE CASSEROLE RECIPE
RATATOUILLE CASSEROLE RECIPE
This classic French dish originates from Nice. A ratatouille casserole recipe is usually served as a 'stew' with the vegetables chopped up - but after the release of the Disney movie of the same name, many cooks have taken up leaving the veggies in slices. This time however, I made a cheesy ratatouille!
I can't say I've had traditional ratatouille, but I figured I'd add a little to the recipe - CHEESE. Also, if you look at other versions of this same dish, they often use tomato as the base AND in full. I figured this time, I'm just gonna use it as the base..
So this is my take on cheesy ratatouille!
What you'll need:
1 eggplant
2 zucchini
2 yellow peppers
1 red pepper - chopped
1 tomato - chopped
1 onion - chopped
1 6oz can tomato paste
2-3 dashes of basil
2-3 dashes of fennel
1/2 teaspoon minced garlic
3-4 tablespoons softened goat cheese
parmesan cheese
So this dish is SUPER easy to make. The first thing you are going to want to do is chop up the onion, red pepper and tomato.. Chop them up finely because you'll have to blend them and if they are too large they can get stuck.
In a blender, mix together the tomato paste, tomatos, red pepper, onion, garlic, thyme and fennel. Blend until smooth - I used the 'mix' and 'liquify' options on my blender. Once thats done, put it aside.
Cut up the eggplant & zucchini into roughly 1 inch slices or less. Same with the yellow pepper, but these can be a little thicker.
Pour the blended mix into a casserole dish. Make sure it covers the entire bottom. Start layering your eggplant, zucchini and yellow peppers in the dish. Layer them so they are sort of like domino's that have fallen over (or see picture above, video below)
Once that's done, sprinkle some parmesan cheese on top and pop it in the oven. 350° for 1 hour.
Enjoy :)
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This easy ratatouille recipe is the ultimate comfort dish!
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How to make Summer Rainbow Ratatouille from @twospoons.ca’s The Two Spoons Cookbook (p. 253). Sneak peek recipe below ????????????
2 tbsp olive oil1 red onion, chopped
4 cloves garlic, chopped1 tsp fine sea salt, divided
1 red bell pepper, chopped
2 cans (28 ounces/800 mL each) crushed tomatoes
2 tsp Herbes de Provence
3 tsp fresh thyme, divided
1⁄2 cup basil, chopped, more for garnish
1 green zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 Japanese eggplant, thinly sliced
3 Roma tomatoes, thinly sliced
1⁄4 tsp pepper
Fresh basil, for garnish (optional)
1. Heat the olive oil in a 10-inch cast-iron skillet over medium heat.Add onion, garlic, and 3⁄4 teaspoon of the salt. Cook, stirring often, until softened, about 10 mins.
2. Add the bell pepper and cook until softened, about 7 mins. Pour in the crushed tomatoes and season with the herbes de Provence and 2 tsp of the thyme. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 mins. Add the basil and stir to combine. Remove from the heat.
3. Starting from the outer edge of the skillet and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colours (zucchini, summer squash, eggplant, and tomato). Sprinkle with the remaining 1 teaspoon thyme, remaining 1⁄4 teaspoon salt, and the black pepper.
4. Cover the skillet with foil or an oven-safe lid and bake at 375F/190C for 40 mins. Remove the foil and continue cooking until the veg is very soft and the ratatouille is bubbling, another 20 to 30 mins. Garnish with basil leaves just before serving, if desired.
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Mac 'n' Cheese Ratatouille Bake | Parents
The Mac 'n' Cheese Ratatouille Bake is packed with vegetables and puts a new spin on a French classic that the whole family will love.
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Ratatouille with Polenta
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Ratatouille with Polenta - famous dish made a bit different with the addition of soft, buttery, cheesy polenta. Incredibly delicious, healthy lunch or dinner bursting with flavors.
Ingredients:
16.9 us fl oz (500 ml) water
1 tsp salt
8.8 oz (250 g) polenta
1.06 oz (30 g) butter, room temperature
1.77 oz (50 g) Parmesan cheese, grated
1-2 eggplant
2-3 zucchini
2-3 tomatoes
1 big red onion
8.8 oz (250 g) tomato juice
1 tsp basil
1 tsp salt
1/2 tsp pepper
1 tsp vinegar
7.06 oz (200 g) Gouda cheese, grated
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala ????
Butter the baking dish.
Make polenta following the instructions on the package.
Stir in the butter and Parmesan cheese.
Spread polenta in prepared baking dish. Let it cool for 30 minutes and then place it in refrigerator for 30 minutes.
Slice the eggplant, zucchini, tomatoes and onion.
To make tomato sauce, over medium heat, stir together tomato juice, basil, salt, pepper and vinegar. After it boils, cook the sauce for about 3 minutes.
Preheat oven to 375 F (190 C).
Spread half tomato sauce over polenta.
Arrange the vegetables. Layer the eggplant slices (1/2), then zucchini slices (1/2), then tomato (2/3) and onion slices (1/2). Pour over the rest of tomato sauce. Add a second layer of eggplants, then second layer of zucchini, tomatoes and onion.
Cover the baking dish with foil and bake in preheated oven for 30 minutes.
Remove the foil and bake for another 20 minutes.
Spread grated Gouda cheese on top. Bake for 10 minutes more.
Serve and enjoy! :)
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How to Make a Classic Ratatouille Recipe
One of my first experiences while working as a line cook at the age of 15 at one of my favorite restaurants in St. Louis was making risotto and ratatouille. They were the staple side items that we often served up to accompany main entrees on the menu. I remember everything from prepping the zucchini, squash and eggplant to the sautéing of the vegetables and then finishing it off with herbs and cheese and sending it out the door to dining room guests. I’ll forever cherish those foundational moments of my culinary journey, which is why I do so many recipes like this How to Make a Classic Ratatouille Recipe.
Learn How to Make a Classic Ratatouille Recipe that is layered with zucchini, squash, tomatoes, egg plant, onions and bell peppers.
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How to Make a Classic Ratatouille Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Chef Billy Parisi
Ingredients:
28 ounces of crushed tomatoes
2 tablespoons of fresh thyme leaves
2 thinly sliced zucchini
2 thinly sliced yellow squashes
2 thinly sliced egg plants
2 thinly sliced tomatoes
2 seeded red bell peppers cut into 1” squares
1 peeled and thinly sliced red onion
Kosher salt and fresh cracked pepper to taste
chopped fresh parsley and shredded parmesan cheese for garnish
Instructions:
1. Preheat the oven to 375°.
2. Pour the tomatoes to the bottom of a pan and season well with salt, pepper and 1 tablespoons of fresh thyme.
3. Next, alternately layer the vegetable slices around the outside of 12” cast iron skillet packing them in tight. Do the same to the inside of the skillet and then place a zucchini and squash rose in the center.
4. See the video for details
5. Season the top of the vegetables with salt and pepper, and 1 tablespoons of thyme and bake at 375° for 40 to 45 minutes or until crispy brown on top and cooked throughout.
6. Garnish with chopped parsley and shredded parmesan cheese.