Best 3 Fall Ratatouille Recipe By Tasty Recipes

Indulge in the vibrant flavors of autumn with this exceptional Fall Ratatouille recipe from Tasty. This delectable dish captures the essence of the season, showcasing an array of fresh, seasonal vegetables that come together in a symphony of colors and tastes. With its origins in the sunny region of Provence, France, ratatouille is a classic dish that has been enjoyed for centuries.

This recipe offers a unique twist on the traditional ratatouille, utilizing a variety of fall vegetables such as butternut squash, sweet potatoes, and Brussels sprouts. The result is a hearty and flavorful dish that is perfect for a cozy autumn meal. Additionally, the article includes two other enticing recipes to tantalize your taste buds: a comforting Butternut Squash Soup, perfect for chilly evenings, and a delightful Fall Harvest Salad, featuring roasted vegetables and a tangy dressing.

Here are our top 3 tried and tested recipes!

RATATOUILLE RECIPE BY TASTY

Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories Dinner

Yield 8 servings

Number Of Ingredients 20

Ingredients

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

Preheat the oven for 375˚F (190˚C).
Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

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

EASY FALL RATATOUILLE DISH

Easy Fall Ratatouille Dish image

Enjoy a fall-ingredient favorite when you serve our Easy Fall Ratatouille Dish. Much easier to make than it seems, this Easy Fall Ratatouille Dish stars a medley of late-summer veggies, baked to perfection with a melty, cheesy bonus.

Provided by My Food and Family

Categories Thanksgiving Recipes

Time 58m

Yield Makes 8 servings, about 1 cup each.

Number Of Ingredients 8

Ingredients

1 eggplant, cut into bite-size pieces
1 onion, cut into 1/2-inch-thick slices
1 red pepper, cut into 1/2-inch-thick slices
1 zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Heat oven to 350°F.
Cook and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.
Add tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with grated topping and mozzarella.
Bake 15 min. or until mozzarella is melted and vegetable mixture is heated through.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

Tips

- To enhance the flavor of your ratatouille, select ripe, in-season vegetables. Look for firm, brightly colored eggplants, zucchini, and tomatoes. - Cut the vegetables into even-sized pieces to ensure they cook evenly. - Sauté the vegetables separately to bring out their individual flavors. This step is crucial for creating a flavorful and complex dish. - Use a large, heavy-bottomed pot or Dutch oven to cook the ratatouille. This will help to evenly distribute the heat and prevent the vegetables from burning. - Add a splash of white wine to the ratatouille for a touch of acidity and depth of flavor. - Season the ratatouille generously with salt, pepper, and herbs de Provence. These seasonings will help to enhance the natural flavors of the vegetables. - Simmer the ratatouille for at least 30 minutes, or until the vegetables are tender and the sauce has thickened. - Serve the ratatouille hot or at room temperature. It can be enjoyed as a main course or as a side dish.

Conclusion

Fall ratatouille is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. With its vibrant colors and bold flavors, it is a perfect dish to serve at your next gathering. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will yield delicious results. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece!