Best 2 Fall Ratatouille Recipes

Fall is the perfect time to enjoy a hearty and flavorful ratatouille. This classic French dish is made with fresh, seasonal vegetables, such as eggplant, zucchini, bell peppers, and tomatoes. The vegetables are stewed in a rich tomato sauce, infused with herbs and spices. Ratatouille can be served as a main course or a side dish, and it is sure to please everyone at the table. With so many different variations on the classic recipe, there's sure to be a fall ratatouille recipe that's perfect for you.

Here are our top 2 tried and tested recipes!

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

FALL RATATOUILLE

FALL RATATOUILLE image

Categories Vegetable

Number Of Ingredients 8

Ingredients

1 medium eggplant, cut into chunks
1 medium onion, cut into chunks
1 medium red pepper, cut into thick slives
1 medium zucchini, cut into chunks
2 Tbsp. KRAFT calorie-wise sundried tomato and oregano dressing
1 can italian stewed tomatoes
1/4 cup light grated parmesan cheese
1/4 cup part-skim mozzarella cheese

Steps:

CUT 1 eggplant, onion, red pepper and zucchini into chunks. SAUTE vegetables in dressing in a large ovenproof frying pan until tender. Add tomatoes. Cook about 15 min. TOP with grated parmesan and mozzarella. Bake 15 min. at 350°F.

Tips:

Choose fresh, ripe vegetables: The quality of your vegetables will greatly impact the flavor of your ratatouille. Look for vegetables that are brightly colored and free of blemishes.
Cut your vegetables evenly: This will help them cook evenly and prevent some pieces from becoming mushy while others remain hard.
Don't overcrowd the pan: If you add too many vegetables to the pan at once, they will steam instead of sautéing. Cook the vegetables in batches if necessary.
Cook the vegetables over medium heat: This will allow them to caramelize slightly and develop a rich flavor.
Season the vegetables well: Salt, pepper, and garlic are all essential seasonings for ratatouille. You can also add other herbs and spices to taste.
Simmer the ratatouille for at least 30 minutes: This will allow the flavors to meld and develop.
Serve the ratatouille hot or at room temperature: Ratatouille is a versatile dish that can be enjoyed as an appetizer, main course, or side dish.

Conclusion:

Ratatouille is a delicious and versatile dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, ratatouille is a dish that is sure to impress your family and friends.