VEGETABLE RATATOUILLE WITH PASTA
This is a wonderful vegetarian dish. I made this recently and added in some herbs de provence spice which gave it a really nice flavor...I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Stir together chopped eggplants, onions, 1/4 cup olive oil and salt to taste in a large roasting pan, then roast the mixture on the second-lowest oven rack at 425 degrees for about 20-25 minutes, stirring occasionally.
- Add in zucchini, bell peppers and 2 tablespoons oil and more salt; return to oven and roast for another 20-25 minutes or until the bell peppers are tender.
- Meanwhile, while veggies are roasting in the oven (or you can prepare this hours in advance also) in a large saucepan, simmer the chopped tomatoes, garlic, thyme and remaining 2 tablespoons of olive oil and bit more salt to taste; simmer about 15 minutes, stirring occasionally until thickened.
- Remove the roasting pan and stir in the tomato mixture into the roasting pan.
- Add in about 1/4 cup Parmesan cheese; stir to combine, and season with black pepper and more salt if needed; set the roasting pan aside.
- Cook the pasta in a large pot of boiling water seasoned with about 1 tablespoon salt; cook until JUST firm-tender; drain.
- While the pasta is cooking, stir in fresh parsley and basil to the veggies in the roasting pan; mix to combine.
- Add in the cooked drained pasta to about 1/3 of the veggie mixture; toss to combine.
- Spread the remaining cooked pasta on a large serving dish and top with remaining ratatouille on top.
- Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 557, Fat 21.6, SaturatedFat 3.6, Cholesterol 3.7, Sodium 82.9, Carbohydrate 84.9, Fiber 17.1, Sugar 11, Protein 11.6
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Ben Emmanuel
[email protected]This recipe is a keeper! It's easy to make, delicious, and a great way to get your kids to eat their vegetables.
Brittany Marteney
[email protected]I followed the recipe exactly, but my dish turned out nothing like the picture. It was a big disappointment.
Vilayat Ali Khan
[email protected]This dish was a waste of time and ingredients. It was bland and flavorless.
khangarid Dayana
[email protected]The pasta was overcooked and the vegetables were mushy. I would not recommend this recipe.
Billybob Lowther
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning.
Nadeem 007
[email protected]I'm not usually a fan of ratatouille, but this recipe changed my mind. The pasta made it more filling and the flavors were amazing.
Faisal Rajput
[email protected]This was a great way to use up some leftover vegetables. The dish was simple to make and very tasty.
Md Trvo
[email protected]I love ratatouille, and this recipe did not disappoint. The pasta added a nice touch and made it a more substantial meal.
Md Niame
[email protected]This dish was easy to make and turned out delicious. The vegetables were perfectly cooked and the sauce was flavorful.
Raza Mahi
[email protected]I've tried many ratatouille recipes, but this one is by far the best. The addition of pasta makes it a complete meal.
Blanch Coleman
[email protected]This ratatouille was a hit with my family! The flavors were amazing, and the pasta cooked perfectly. I will definitely be making this dish again.