Best 2 Air Fried Ratatouille Italian Style Recipes

**Ratatouille: A Provencal Medley of Summer Vegetables**

Hailing from the sun-kissed region of Provence, ratatouille is a quintessential French dish that embodies the essence of summer. Vibrant and bursting with flavors, this rustic vegetable stew showcases a medley of fresh, seasonal produce. Savor the sweet notes of bell peppers, the earthy richness of zucchini and eggplant, the juicy plumpness of tomatoes, and the aromatic embrace of garlic and herbs. Ratatouille is a versatile dish that can be enjoyed as a hearty main course, a delightful side dish, or even as a delectable filling for savory tarts and pies. With its explosion of colors and flavors, ratatouille is a feast for both the eyes and the palate, making it a beloved dish across the globe.

This article presents a collection of carefully curated ratatouille recipes, each offering a unique twist on this classic Provencal dish. From the traditional French recipe to modern interpretations with a global flair, these recipes cater to diverse tastes and preferences. Discover the secrets of creating an authentic ratatouille that honors the culinary heritage of Provence, explore exciting variations that incorporate international flavors, and delve into creative ways to transform this versatile dish into an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

SOUTHERN ITALIAN RATATOUILLE

Southern Italian Ratatouille image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

5 tablespoons extra-virgin olive oil
1 1/2 cups thinly sliced fresh wild or domestic mushrooms
Gray salt
Freshly ground black pepper
1 onion, diced
1 tablespoon plus 1 teaspoon minced garlic
1/2 pound yellow squash, cut into 1/4-inch dice, about 1 1/2 cups
1/4 cup diced red bell pepper, cut into 1/4-inch dice
3 tablespoons finely chopped fresh thyme leaves
1/2 pound zucchini, cut into 1/4-inch dice, about 1 1/2 cups
1/2 cup thinly sliced leek, white part only
3/4 cup peeled, seeded, and chopped vine-ripened tomatoes, about 1/2 pounds
1 cup loosely packed baby spinach, sliced
2 tablespoons coarsely chopped fresh basil leaves
1/4 cup freshly grated Parmesan

Steps:

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot. Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute. Continue to saute for another 1 to 2 minutes. Season mushrooms with salt and pepper and pour onto cookie sheet to cool. Set used pan aside.
In a separate, clean skillet, heat 1 tablespoon oil over medium heat. Add minced garlic. Cook until golden brown, about 1 to 2 minutes. Add onion and cook until softened, about 5 minutes. In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat. Add yellow squash. Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms.
Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme. When heated thoroughly, add peppers to waiting mushrooms and yellow squash. Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes. Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables.
In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes. In the other, bring the tomatoes to a simmer. Season the leeks with salt and pepper, to taste, and add spinach. When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet. Add basil to the tomatoes, then add tomatoes to cookie sheet. Stir gently, and top with Parmesan and serve.

AIR-FRIED RATATOUILLE, ITALIAN-STYLE

Air-Fried Ratatouille, Italian-Style image

Traditional ratatouille vegetables, such as zucchini, are mixed with Italian herbs and then air-fried to create a quick and easy side dish that is nutritious and delicious. Using an air fryer for this ratatouille keeps the vegetables from getting soggy without using too much oil. You will need the baking accessory or an adaptable baking dish to use inside the air fryer basket.

Provided by Buckwheat Queen

Categories Zucchini Side Dishes

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

½ small eggplant, cut into cubes
1 zucchini, cut into cubes
1 medium tomato, cut into cubes
½ large yellow bell pepper, cut into cubes
½ large red bell pepper, cut into cubes
½ onion, cut into cubes
1 fresh cayenne pepper, diced
5 sprigs fresh basil, stemmed and chopped
2 sprigs fresh oregano, stemmed and chopped
1 clove garlic, crushed
salt and ground black pepper to taste
1 tablespoon olive oil
1 tablespoon white wine
1 teaspoon vinegar

Steps:

Preheat an air fryer to 400 degrees F (200 degrees C).
Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
Pour vegetable mixture into a baking dish and insert it into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off the air fryer, leaving the dish inside. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 79.4 calories, Carbohydrate 10.2 g, Fat 3.8 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 47.6 mg, Sugar 5 g

Tips:

Choose firm and ripe vegetables: This will ensure that they hold their shape and texture during cooking.
Slice the vegetables evenly: This will help them cook evenly and prevent some pieces from becoming overcooked while others are still undercooked.
Use a good quality olive oil: This will add flavor and richness to the dish.
Season the vegetables generously: Use a combination of salt, pepper, and herbs such as oregano, basil, and thyme.
Don't overcrowd the air fryer basket: This will prevent the vegetables from cooking evenly.
Cook the vegetables in batches if necessary: If you have a lot of vegetables, you may need to cook them in batches to avoid overcrowding the air fryer basket.
Shake the air fryer basket halfway through cooking: This will help the vegetables cook evenly.
Serve the ratatouille immediately: This dish is best enjoyed fresh out of the air fryer.

Conclusion:

Air-fried ratatouille is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With its vibrant colors and flavors, ratatouille is sure to be a hit with your family and friends.