Best 7 Ratatouille Baked Recipes
**Ratatouille: A Provencal Delight Baked to Perfection**
Originating from the sunny region of Provence in southeastern France, ratatouille is a classic summer dish that captures the essence of Mediterranean cuisine. This hearty and flavorful dish is a delightful medley of colorful, seasonal vegetables, slow-cooked in a rich tomato sauce and infused with aromatic herbs. Traditionally prepared in a shallow casserole, ratatouille is a symphony of flavors and textures, where each vegetable retains its distinct character while harmonizing beautifully with the others. From the smoky sweetness of roasted eggplant to the tangy bite of tomatoes and the earthy depth of zucchini, every spoonful of ratatouille is a celebration of the bounty of the Provencal countryside.
This article presents a collection of delectable ratatouille recipes, each offering a unique twist on this beloved dish. From the classic baked ratatouille, where tender vegetables bask in a flavorful tomato sauce, to a vibrant ratatouille tart that combines creamy goat cheese and flaky pastry, these recipes showcase the versatility of this Provencal specialty. We'll also explore a hearty ratatouille pasta bake that brings together comforting pasta, tender vegetables, and a luscious tomato sauce, making it a perfect family meal. And for a lighter, refreshing take, we'll present a ratatouille salad that combines the classic flavors of ratatouille with the crispness of fresh greens. With its vibrant colors, enticing aromas, and tantalizing flavors, ratatouille is a culinary journey through the heart of Provence, bringing the sunshine and warmth of the Mediterranean to your table.
BAKED RATATOUILLE
This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.-Catherine Lee, Chandler, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.
Nutrition Facts : Calories 250 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 607mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.
HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE
Steps:
- Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
- Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.
RATATOUILLE BAKED FISH
Make and share this Ratatouille Baked Fish recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In a large bowl combine the prepared vegetables and toss with the basil, oregano and oil.
- Pour into a 3 quart baking dish and cook for 40 minutes stirring once.
- Push veggies to the side and lay fish filets in center.
- Cover with foil and bake until fish is opaque in center, around 20 minutes.
- Uncover fish and sprinkle with cheese.
- Recover and bake for 5 minutes.
- Remove, salt and pepper to taste.
RATATOUILLE AND BAKED EGGS
Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Place 3/4 cup ratatouille in each of four 2-cup ovenproof baking dishes set on a rimmed baking sheet. With the back of a large spoon, make 2 indentations in ratatouille in each dish. (Alternatively, place 3 cups ratatouille in a 9-by-13-inch baking dish and make 8 indentations.) Crack 1 large egg into each indentation. Season eggs with salt and pepper. Bake until egg whites are set, 20 to 25 minutes. Serve with toast if desired.
Nutrition Facts : Calories 228 g, Fat 15 g, Fiber 2 g, Protein 14 g
BAKED GARDEN RATATOUILLE
Eggplant, zucchini, mushrooms, and tomatoes are baked with fresh herbs and chicken breasts, then topped with shredded cheese for a quick and delicious weeknight meal.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees F.
- Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
- Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken.
- Bake 15 min. or until chicken is done (165 degrees F). Top with cheese; bake 5 min. or until melted. Serve with bread.
Nutrition Facts : Calories 438 calories, Carbohydrate 41.5 g, Cholesterol 84.6 mg, Fat 12.4 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 5.4 g, Sodium 594.2 mg, Sugar 5.6 g
BAKED RATATOUILLE BOATS
"Using only vegetables for the filling instead of rice cuts down on starch. I like the crispiness of the panko, but you can leave it out." Rosalind Pope - Greensboro, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place eggplant and zucchini in a large bowl; sprinkle with 1/2 teaspoon salt and toss to coat. Cover and let stand for 30 minutes. Rinse with cold water; drain and pat dry., In a large skillet, saute onion and garlic in oil until tender. Add eggplant mixture, tomatoes, pepper and remaining salt. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat., Meanwhile, cut green peppers in half lengthwise; discard seeds. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Place about 3 tablespoons eggplant mixture in each pepper half; top with a piece of cheese and sprinkle with marjoram. Top with tomato sauce and remaining eggplant mixture., Cover and bake at 350° for 40-45 minutes or until peppers are tender. Combine the topping ingredients; sprinkle over peppers. Bake, uncovered, 3-5 minutes longer or until topping is golden brown.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 430mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
RATATOUILLE - BAKED
Steps:
- 1. Preheat your oven to 350oF. 20 minutes before baking. 2. In large soup pot, combine the fresh vegetables. Place 4 peeled garlic cloves in a mini food processor. Mince the garlic. Add the fresh herbs and mince again. Now add the balsamic vinegar, and mince for the final time. Now pour the crushed tomatoes over the fresh vegetables. Lastly, using a spatula, place the minced herbs and garlic over the crushed tomatoes. Mix thoroughly until all the vegetables are well covered. Transfer to one or two large casseroles. 2. Cover and bake for 35 to 45 minutes, until tender, but the vegetables should retain their shape. The vegetables release a lot of liquid. 3. Ratatouille is delicious straight from the oven, at room temperature, or cold. For a Middle-Eastern flavor, add 1 tablespoon of plain yogurt for each serving of cold ratatouille.
Tips:
- Choose ripe and flavorful vegetables: The quality of your vegetables will greatly impact the taste of your ratatouille. Look for ripe, firm tomatoes, zucchini, eggplant, and bell peppers.
- Cut the vegetables into uniform pieces: This will help them cook evenly. If you cut the vegetables into different sizes, some pieces may be overcooked while others are still undercooked.
- Sauté the vegetables in olive oil: Sautéing the vegetables in olive oil will help to bring out their flavor and caramelize them slightly. This will add a delicious depth of flavor to your ratatouille.
- Use a good quality tomato sauce: The tomato sauce is the base of your ratatouille, so it's important to use a good quality sauce. Look for a sauce that is made with fresh tomatoes and has a rich, flavorful taste.
- Season the ratatouille to taste: Once the ratatouille is cooked, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.
- Let the ratatouille cool slightly before serving: This will help the flavors to meld together and will make the ratatouille easier to serve.
Conclusion:
Ratatouille is a delicious and versatile dish that can be served as a main course or a side dish. It's also a great way to use up leftover vegetables. With its colorful vegetables and flavorful sauce, ratatouille is a dish that is sure to please everyone at your table.
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