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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Ratatouille recipe
Very healthy dish and full of fiber
IRRESISTIBLE OVEN-BAKED RATATOUILLE
Ratatouille is a staple in my home! I vary the ingredients ever so slightly based on what's in season and what tastes good from my greengrocer. A must is always tomato and zucchini as they mingle perfectly when simmering. Tomatoes are a wonderful source of vitamin B6, C, K, beta-carotene, potassium and manganese. The lycopene (phytonutrient) in tomatoes has been linked to lower rates of heart disease and stroke. Zucchini is a good source of B-group vitamins, which are essential for providing the body with energy and boosting the metabolism.
INGREDIENTS
4 zucchini (courgette), cut into thick slices
2 red onions, peeled and cut into thick wedges
3 red capsicum (bell peppers), cut into large chunks
2 cans Roma tomatoes OR 6 Roma tomatoes, quartered
3-6 cloves garlic, left whole
2 tablespoons extra virgin olive oil
generous pinch of sea salt
Your choice of cheese. I recommend goat's fetta, grilled halloumi or parmesan.
METHOD
PREHEAT your oven to 180°C (350°F) fan-forced.
COMBINE all the ingredients into a baking dish and coat with olive oil and a pinch of salt.
BAKE for 60 minutes, stirring halfway through cooking.
ADD your choice of cheese, and enjoy!
Love this dish? Find this recipe and more in my cookbook Earth To Table.
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Teresa Cutter is a classically trained chef, nutritionist, author, accredited fitness trainer and media personality. Teresa's brand philosophy is really about celebrating the elegance and power of pure, wholesome and unadulterated ingredients.
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Martha and Chef Daniel Boulud Make Ratatouille - Martha Stewart
Chef Daniel Boulud and Martha make a classic Ratatouille with Baked Eggs recipe.
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How to Make Ratatouille & Garlic Bread Casserole by Rachael
“I can’t make ratatouille without thinking of Remy, the adorable cartoon rat,” says Rach.
One Pot Ratatouille - Martha Stewart
This hearty country dish from the Provence region of France is an easy mix of seasonal vegetables, garlic, and olive oil that simmers down--in just one pot!--into a delicious meal.
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