Best 3 Roasted Ratatouille With Pasta Recipes
Embark on a culinary journey through the vibrant flavors of the Mediterranean with our Roasted Ratatouille with Pasta, a delightful fusion of fresh vegetables, aromatic herbs, and succulent pasta. This hearty and colorful dish is a symphony of textures and tastes, sure to tantalize your palate and transport you to the sun-kissed shores of Southern Europe.
Our recipe collection features three variations of this classic dish, each offering a unique twist on the traditional flavors. The Classic Roasted Ratatouille with Pasta is a timeless delight, showcasing the natural goodness of roasted vegetables like zucchini, eggplant, bell peppers, and tomatoes, tossed with tender pasta and a medley of fragrant herbs.
For a vegetarian twist, the Vegetarian Roasted Ratatouille with Pasta is a delectable option. This meatless version is packed with protein-rich lentils and a variety of vegetables, resulting in a hearty and satisfying meal that is bursting with flavor.
And for those who love a touch of spice, the Spicy Roasted Ratatouille with Pasta is sure to ignite your taste buds. This fiery rendition features a blend of chili peppers and aromatic spices, adding a delightful warmth to the roasted vegetables and pasta.
No matter which variation you choose, our Roasted Ratatouille with Pasta recipes guarantee a culinary experience that is both delicious and visually stunning. Prepare to indulge in a dish that celebrates the bounty of fresh produce and the vibrant spirit of Mediterranean cuisine.
ROASTED VEGGIE RATATOUILLE (FRANCE)
Steps:
- Preheat the oven to 375 degrees F.
- Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
- Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
- Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!
ROASTED RATATOUILLE PASTA
This veg packed pasta dish provides all of your 5-a-day - and it's delicious!
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Pasta, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
- Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.
Nutrition Facts : Calories 450 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.07 milligram of sodium
ROASTED RATATOUILLE
Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
- Sprinkle with rosemary, thyme, salt and pepper.
- Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
- Toss with basil, olive oil and vinegar.
- Taste and adjust seasonings if necessary.
Nutrition Facts : Calories 107.3, Fat 3, SaturatedFat 0.4, Sodium 227.3, Carbohydrate 19.1, Fiber 6, Sugar 7, Protein 4
Tips:
- Choose fresh, ripe vegetables. This will ensure the best flavor and texture in your ratatouille.
- Cut the vegetables into even-sized pieces. This will help them cook evenly.
- Don't overcrowd the pan. If you do, the vegetables will steam instead of roasting.
- Season the vegetables generously. This will help to enhance their flavor.
- Roast the vegetables until they are tender and slightly caramelized. This will take about 30 minutes.
- Serve the ratatouille immediately, or let it cool and then reheat it before serving. It can be served as a main course or a side dish.
Conclusion:
Roasted 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 vegetables, and it can be served as a main course or a side dish. With its vibrant colors and flavors, roasted ratatouille is sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
