Best 2 Fall Ratatouille Recipes

Indulge in the vibrant flavors of autumn with our Fall Ratatouille collection. This delectable dish, brimming with the essence of the season, showcases a medley of fresh vegetables, each contributing unique textures and flavors. From the tender eggplant and zucchini to the hearty bell peppers and aromatic tomatoes, every bite is a celebration of the harvest.

Our diverse selection of recipes caters to every taste preference, whether you prefer a classic French ratatouille or a contemporary twist. Experience the magic of our Vegan Ratatouille, where vegetables take center stage, or savor the richness of our hearty Beef and Ratatouille Stew. Transport yourself to the sun-soaked fields of Provence with our classic Ratatouille Niçoise, or add a touch of spice with our Moroccan-inspired Ratatouille with Couscous.

Each recipe is carefully crafted to highlight the natural flavors of the vegetables, with simple yet effective techniques that allow their true essence to shine through. Whether you're a seasoned home cook or just starting your culinary journey, our Fall Ratatouille collection is sure to inspire and delight. So, gather your ingredients, prepare your palate, and embark on a culinary adventure that celebrates the bounty of the fall harvest.

Here are our top 2 tried and tested recipes!

FALL RATATOUILLE RECIPE BY TASTY

Fall Ratatouille Recipe by Tasty image

This ratatouille, pronounced rat-uh-too-ee, is the perfect vegetable stew this fall.

Provided by Chris Rosa

Categories Dinner

Time 2h

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 small white onion, thinly sliced
¾ cup orange sweet potato, peeled and cut into 1/4 in (6 mm) thick rounds
¾ cup yellow potato, peeled, cut into 1/4 in (6 mm) thick rounds
½ cup gala apple, peeled roughly chopped
3 sprigs fresh thyme
1 teaspoon kosher salt
¾ cup vegetable stock, divided
3 small orange sweet potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
3 small yellow potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
3 small purple potatoes, 1½ in (3 cm) wide, cut into 1/8 (3 mm) in thick rounds
1 delicata squash, small squash, 2 in (5 cm) ⅛-inch (3 mm) thick half-moons
3 gala apples, small apples, cut into 1/8 in (3 mm)
1 tablespoon olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
3 sprigs fresh thyme

Steps:

Preheat the oven to 375°F (190°C).
Make the purée: In a medium pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, sweet potato, potato, apple, thyme, and salt. Sauté for 8-10 minutes, until the vegetables begin to release their juices and soften.
Add ½ cup (120 ml) of vegetable stock and cover the pan. Reduce the heat to medium-low and cook for 20-25 minutes, until the vegetables are completely softened. Remove the pot from the heat.
Remove the thyme stems and discard. Add the remaining ¼ cup (60 ml) of vegetable stock and, using an immersion blender, blend until completely smooth. Season with more salt to taste.
Spread the purée over the bottom of an 10-inch (25 cm) cast iron skillet. Arrange the orange sweet potatoes, yellow potatoes, purple sweet potatoes, delicata squash, and apple slices in an alternating pattern on top, working from the outside in. Drizzle the olive oil over the top and season with the salt, pepper, and thyme.
Cover the pan with foil and bake the ratatouille for 30 minutes, then uncover and bake for another 20-25 minutes, until the vegetables are softened and starting to brown.
Drizzle the ratatouille with more olive oil to taste. Serve warm.
Enjoy!

Nutrition Facts : Calories 439 calories, Carbohydrate 83 grams, Fat 11 grams, Fiber 11 grams, Protein 5 grams, Sugar 25 grams

FALL RATATOUILLE

FALL RATATOUILLE image

Categories Vegetable

Number Of Ingredients 8

Ingredients

1 medium eggplant, cut into chunks
1 medium onion, cut into chunks
1 medium red pepper, cut into thick slives
1 medium zucchini, cut into chunks
2 Tbsp. KRAFT calorie-wise sundried tomato and oregano dressing
1 can italian stewed tomatoes
1/4 cup light grated parmesan cheese
1/4 cup part-skim mozzarella cheese

Steps:

CUT 1 eggplant, onion, red pepper and zucchini into chunks. SAUTE vegetables in dressing in a large ovenproof frying pan until tender. Add tomatoes. Cook about 15 min. TOP with grated parmesan and mozzarella. Bake 15 min. at 350°F.

Tips:

Choose fresh, seasonal vegetables. This will ensure that your ratatouille is packed with flavor.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you do, the vegetables will steam instead of sautéing.
Cook the vegetables over medium heat. This will allow them to caramelize and develop their flavor.
Season the vegetables generously. Salt, pepper, and garlic are all good options.
Add herbs and spices to taste. Thyme, rosemary, and basil are all classic choices.
Simmer the ratatouille for at least 30 minutes. This will allow the flavors to meld.
Serve the ratatouille hot or at room temperature. It can also be served cold as a salad.

Conclusion:

Ratatouille is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh, seasonal vegetables and is a healthy and satisfying meal. Whether you serve it as a main course or a side dish, ratatouille is sure to be a hit.