Best 6 Acadias Ratatouille Recipes

Acadia ratatouille is a traditional French dish that combines fresh and flavorful vegetables into a hearty and delicious stew. It can be served as a main course or as a side dish, and is a popular choice for vegetarians and vegans alike. The key to making a great acadia ratatouille is to use ripe, in-season vegetables and to cook them slowly over low heat, allowing the flavors to meld and develop. This dish is also very versatile, so feel free to experiment with different vegetables and herbs to create your own unique version. Whether you are a seasoned chef or a beginner in the kitchen, this article will guide you through the steps to create a delicious and satisfying acadia ratatouille.

Check out the recipes below so you can choose the best recipe for yourself!

RATATOUILLE

Ratatouille image

Provided by Anne Burrell

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade

Steps:

Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

RATATOUILLE

Ratatouille image

Provided by Melissa d'Arabian : Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 small eggplant, chopped
1 zucchini, chopped
1 pepper (red, green, or yellow), chopped
1 onion, chopped
3 small tomatoes, chopped
3 cloves garlic, pressed
2 teaspoons chopped fresh thyme
3 or 4 leaves fresh basil, chopped
Splash red wine vinegar

Steps:

Heat 2 tablespoons of oil in a large pan or Dutch oven. Cook the vegetables one at a time (separately) for 5 to 7 minutes, adding a little more oil as needed and seasoning with salt, in the following order: eggplant, zucchini, pepper, onion, and tomatoes. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add a splash of red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot, warm, or cold.

RATATOUILLE

Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories Side Dish Vegetables Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g

RATATOUILLE

Ratatouille image

This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h15m

Yield Makes 3 quarts

Number Of Ingredients 11

Ingredients

1 can (28 ounces) whole peeled tomatoes
6 tablespoons extra-virgin olive oil
1 large eggplant (1 pound), cut into 1-inch pieces
Coarse salt and ground pepper
2 large yellow onions (1 pound total), diced large
1 head garlic, cloves smashed and peeled
2 bell peppers (any color), seeded and diced large
2 large zucchini (1 pound total), diced large
1 bay leaf
1 tablespoon fresh marjoram or oregano leaves
2 to 3 tablespoons red-wine vinegar

Steps:

Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 2 g, Protein 1 g

RATATOUILLE PROVENCALE

Ratatouille Provencale image

In France, we make ratatouille all year round and serve it with white rice, or as a side dish for fish or meat. It is naturally vegan and tastes especially good with sun-ripened vegetables.

Provided by stella

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup extra-virgin olive oil
2 large onions, quartered
3 cloves garlic, minced
2 pounds fresh tomatoes, quartered
3 eggplants, sliced into 1/2-inch rounds
6 zucchini, sliced 1/2-inch thick
½ cup tomato puree
3 tablespoons herbes de Provence
salt and ground black pepper to taste

Steps:

Pour olive oil into a large pot over high heat. Add onions and garlic and saute for 2 minutes. Reduce heat and add tomatoes, eggplants, zucchini, tomato puree, herbes de Provence, salt, and pepper. Cover and simmer for 30 minutes.
Uncover and check the level of liquid in the pot. Continue cooking for 30 minutes, uncovered if there is too much liquid, or covered if the amount of liquid looks right.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 35.2 g, Fat 19.9 g, Fiber 14.5 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 143.9 mg, Sugar 16.9 g

ACADIA'S RATATOUILLE

Acadia's Ratatouille image

We love ratatouille! I usually have an abundance of zucchini and yellow squash in my garden, however, this year since we received so much rain the zucchini & squash crop was poor. So I have been force to buy my ingredients. For my family's taste, I omit the red pepper flakes and salt as the canned tomatoes have enough salt in them, however if you choose to use fresh tomatoes I would add the salt.

Provided by AcadiaTwo

Categories One Dish Meal

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1 cup onion (sliced or diced)
2 tablespoons garlic (minced)
1/2 red bell pepper
1/2 yellow bell pepper
1 tablespoon basil
1 tablespoon oregano
1 tablespoon parsley
28 ounces crushed tomatoes (canned)
1 1/2 cups sliced zucchini
1 cup sliced yellow squash
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon kosher salt (optional)
parmesan cheese (optional)

Steps:

In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.
Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
Add basil, oregano and parsley mixing with other ingredients.
Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and stir to mix thoroughly.
Cover for and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).
Place parmesan cheese on table to be sprinkled on top of each individual serving.
Enjoy!

Nutrition Facts : Calories 113.8, Fat 5.2, SaturatedFat 0.7, Sodium 181.5, Carbohydrate 16.4, Fiber 4, Sugar 2.9, Protein 3.6

Tips:

Choose ripe, in-season vegetables. This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If the vegetables are too crowded, they will steam instead of sautéing and will not brown properly.
Cook the vegetables in batches if necessary. If you have a lot of vegetables, cook them in batches so that they don't overcrowd the pan.
Season the vegetables well. Use salt, pepper, and any other herbs or spices that you like.
Don't overcook the vegetables. They should be tender but still have a slightly firm texture.
Serve the ratatouille immediately. It is best enjoyed fresh out of the pan.

Conclusion:

Ratatouille is a delicious and versatile dish that can be served as a main course or a side dish. It is also a great way to use up leftover vegetables. With its colorful ingredients and flavorful sauce, ratatouille is a surefire crowd-pleaser. So next time you're looking for a healthy and delicious meal, give ratatouille a try.