Roasted ratatouille with pasta is a hearty and flavorful dish that is perfect for a quick and easy weeknight meal. The ratatouille is made with roasted vegetables, such as zucchini, eggplant, and bell peppers, and is simmered in a トマトソース. The pasta is cooked separately and then tossed with the ratatouille. This dish is a great way to get your daily dose of vegetables and is sure to be a hit with the whole family.
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ROASTED RATATOUILLE = THE BEST RATATOUILLE
This is adapted from Food52 Vegan by Gena Hamshaw. Use this recipe as a guide: It's best to use a balanced mix of vegetables, but the roasting process is forgiving. For instance, I've made this with and without zucchini; I've used a mix of vegetables that leans heavy on the eggplant at times and heavy on the tomatoes at others. I've used all sorts of peppers, tomatoes, eggplant, etc. Also, I often make a quadruple (or more!) recipe, so don't be afraid to load up your largest roasting pan. The key is to be patient with the roasting. Let the vegetables cook until the liquids reduce, and the mixture becomes thick and stewy. When I double/triple/quadruple the recipe, I scale the dressing as needed. When my roasting pan is completely loaded, I use 1 cup olive oil and 1/2 cup white balsamic vinegar (or 1/2 cup olive oil and 1/4 cup vinegar), and I cook the vegetables for 3 hours. Also, I often omit the thyme altogether: I simply season each layer of vegetables with salt as I add them to the pan. Then once all of the vegetables are in, I pour over the olive oil and white balsamic vinegar. After 1 hour, I stir it; then I stir it again every hour after that until it has roasted for 3 hours total.
Provided by Alexandra Stafford
Categories Vegetable
Number Of Ingredients 16
Steps:
- Preheat the oven to 400° F.
- In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Note: I add the vegetables to the pan as I finish chopping them, and sprinkle each layer of vegetables lightly with salt.
- In a small bowl or measuring cup, whisk together the olive oil, vinegar, thyme, and 1 teaspoon kosher salt. Pour over the vegetables. Toss to coat. Season with pepper. (Alternatively: If you've seasoned each layer of vegetables generously with salt, simply pour the olive oil and vinegar over the vegetables. As noted above, I omit the thyme.)
- Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes (or longer, especially if you've increased the quantities: if my roasting pan is really loaded, I roast the vegetables for 3 hours, stirring once every hour, until the juices really begin to reduce/thicken) until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired.
- To serve, spoon over toast or toss with cooked pasta, grated parmesan, finely chopped basil and enough of the reserved pasta cooking liquid to make a nice sauce.
RATATOUILLE WITH PASTA
Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.
Nutrition Facts : Calories 465 g, Fat 14 g, Fiber 4 g, Protein 14 g
ROASTED RATATOUILLE
This is very yummy. It is also easy. The leftovers are great with pasta and it uses all those beautiful vegetables that are so plentiful in the summer.
Provided by conniecooks
Categories Peppers
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Line a sheet pan with aluminum foil.
- Spray with cooking spray.
- Cut the eggplant unpeeled into 1" cubes.
- Cut the zucchini into 1" cubes.
- Cut the red pepper into 1" cubes.
- Cut the onion into large wedges maybe 8-10 pieces.
- Leave the tomatoes whole and also the garlic if using.
- Put all vegetables on prepared pan.
- Sprinkle with salt and pepper to taste and dried herbs.
- Drizzle with Olive oil. Use your hands to toss gently and coat everything with seasoning and oil.
- Bake at 350F for about 1 hour. Turn every 15 minutes.
- While it is warm toss with fresh basil and crumbled goat cheese.
Tips:
- Use fresh, seasonal vegetables. This will ensure that your ratatouille is packed with flavor.
- Don't overcrowd the pan. If you do, the vegetables will steam instead of roast.
- Roast the vegetables at a high temperature. This will help them to caramelize and develop a delicious flavor.
- Season the vegetables generously. Salt, pepper, and herbs like thyme and rosemary are all great options.
- Don't overcook the vegetables. They should be tender but still have a little bit of bite to them.
- Serve the ratatouille immediately. It's best enjoyed fresh out of the oven.
Conclusion:
Roasted 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 vibrant colors and flavors, roasted ratatouille is sure to be a hit at your next gathering.
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