MICROWAVE RATATOUILLE
Using the microwave to cook rounds of eggplant, summer squash and tomatoes arranged prettily in a pie dish takes far less time (and olive oil) than does traditional ratatouille, a Provencal appetizer or side dish that calls for dicing and sauteing each vegetable separately. You won't have to stand over the hot stove, either, making it the perfect dish for the dog days of summer, when the vegetables are at their peak. It is delicious served warm or at room temperature.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the onion, garlic, sun-dried tomatoes, 1 tablespoon of the olive oil, 1/2 teaspoon of the thyme, 1/2 teaspoon salt and a couple grinds of pepper in a microwave-safe 9-inch pie dish. Cover with a piece of wax paper. Microwave on high (at 100 percent power) until the onions are soft and translucent, 7 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven. (When removing the wax paper, be careful to avoid the hot steam.) If the onions are still a little raw, microwave again, covered, in 30-second increments.
- While the onions cook, toss the eggplant, zucchini and yellow squash slices with 2 tablespoons of the remaining olive oil, the remaining 1/2 teaspoon thyme, 1/2 teaspoon salt and a few turns of black pepper in a large bowl. Add the plum tomato slices, and gently toss.
- Alternating vegetables, shingle slices in a circular pattern over the cooked onions in the pie dish. Sprinkle lightly with salt. Cover with wax paper. Microwave on high (at 100 percent power) until the vegetables are soft, 9 minutes in an 1,100-watt oven or 14 minutes in a 700-watt oven. If there is any resistance when you pierce the vegetables with a paring knife, microwave again, covered, in 30-second increments. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven to evaporate excess moisture. Drizzle with the remaining tablespoon of olive oil.
Nutrition Facts : Calories 185, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 159 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 3 grams, Sugar 8 grams
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Sharon Bradford
[email protected]This recipe is a great way to use up summer vegetables.
Kelly Montgomery
[email protected]I've never made ratatouille before, but this recipe made it easy.
Abunaim Abdulla
[email protected]This recipe is a great way to get your kids to eat vegetables.
C Tugee
[email protected]I made this recipe for my vegetarian friend and she loved it!
Babyjr Taungakava
[email protected]This recipe was a bit too spicy for my taste.
ALLIED School
[email protected]I'm not sure what I did wrong, but my ratatouille was watery and bland.
George Twist
[email protected]This was a great way to use up some leftover vegetables.
Abubakar Gujjar
[email protected]I love this recipe! It's so easy to make and it's always delicious.
Insan Ahmed
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Pauline Mugi
[email protected]I made this for a potluck and it was a hit! Everyone loved it.
Russell
[email protected]This recipe was easy to follow and the ratatouille was delicious. I will definitely be making it again.
Traci Hamp
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up summer vegetables.
mo moha
[email protected]This was a waste of time. The ratatouille was bland and mushy.
Manik Labib
[email protected]I'm not a big fan of ratatouille, but this recipe was pretty good.
Tahir afridi
[email protected]This was a good recipe. I made it for my family and they all enjoyed it.
Waruni Apsara
[email protected]This was a great recipe! I had never made ratatouille before, but it was really easy to follow and turned out great. I will definitely be making it again.
Constantinos Mavroyannis
[email protected]I made this last night and it was delicious! I added some chopped zucchini and yellow squash, and it turned out great. Thanks for sharing the recipe!