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Provencal ratatouille recipe

Provencal ratatouille recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Ratatouille

Forget about the tinned stuff loaded with sugar and try this delicious French casserole of veg in a scrumptious thick tomato sauce. Eat it with pasta, rice, baked potato or on its own with crusty bread.


Renfrewshire, Scotland, UK

27 people made this

IngredientsServes: 6

  • olive oil for frying
  • 3 aubergines, diced
  • 2 courgettes, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 large onion, diced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, grated
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon dried parsley
  • 1 tablespoon dried thyme
  • 3 tins plum tomatoes, chopped (only use the juice of 2)

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Heat a generous drizzle of olive oil in a large pan. Cook and stir each vegetable in the oil separately for about 4 minutes each, or until they get a little colour on them. Add them all back to the casserole, along with the salt, pepper and garlic. Cook and stir for a minute.
  2. Add the red wine vinegar, sugar, parsley and thyme, and stir for another minute, then add the tomatoes.
  3. Stir and let simmer for 40 minutes. Serve how you like, I like it through pasta with grated cheese on top!

Tip

Can be frozen.

Recently viewed

Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

Absolutely gorgeous. Followed the recipe exact except for the use of olive oil, replaced that with frylight. This is definitely tongue tingling with flavour. Excellent, will be making this on a regular basis.-23 Jul 2013

Needed an accompaniment but simple and tasty.-10 Nov 2015

easy to cook and tastes great-07 Jan 2013


Tart Provencal With Ratatouille Recipe

Tart Provencal with Ratatouille is a French style tart recipe made using vegetables that are typically used in baking Ratatouille. Ratatouille is a popular French vegetable stew. The stewed vegetables are filled in a tart crust and baked and topped with cheese.

Serve the Savory Tart Provencal with Ratatouille along with a Bean sprout and Corn salad, for a hearty meal with family and friends.

Have a look at more of the savory tart recipes that we have


  • About 1/2 cup extra-virgin olive oil, divided
  • 3/4 pound zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
  • Kosher salt
  • 3/4 pound summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
  • 3/4 pound Japanese eggplant (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
  • 3 medium cloves garlic, crushed
  • 1/4 cup chopped yellow onion (from 1 small onion)
  • 1 (28-ounce) can whole peeled tomatoes, crushed by hand
  • 1 teaspoon chopped fresh oregano or marjoram leaves
  • Freshly ground black pepper

In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.

In a medium saucepan, heat 2 tablespoons olive oil over medium heat until shimmering. Add garlic and onion and cook, stirring, until softened, about 4 minutes. Add crushed tomatoes, bring to a simmer, and cook, stirring and adjusting heat to maintain simmer, for 15 minutes. Blend to smooth puree with a hand blender or in a countertop blender, then add marjoram or oregano. Season with salt and pepper.

In an earthenware, ceramic, or glass baking dish, spoon just enough sauce to cover bottom of dish in a thin, even layer. Arrange sautéed vegetable slices in an alternating layered pattern (see note) on top of sauce until entire dish is filled. Spoon a thin layer of sauce on top of vegetables reserve remaining sauce for another use.

When ready to bake, preheat oven to 450°F. Bake until tian is fully heated through and lightly browned on top, about 15 minutes. Serve.


You’re Doing It Wrong: Ratatouille

Five years ago, Pixar released Ratatouille to great critical acclaim. In the film, an adorable rat with a dream of becoming a chef befriends a clumsy young cook and infiltrates a fancy restaurant kitchen. In the climactic scene of the film, the rat wins over a fastidious restaurant critic with his elegant variation on ratatouille.

Unfortunately, the adorable rat was doing ratatouille wrong. The version of ratatouille featured in Ratatouille, also known as confit biyaldi, is a visual delight: razor-thin slices of tomato, zucchini, and eggplant arranged artfully over a bell-pepper purée and baked for hours. But ratatouille is not supposed to be a visual delight it’s supposed to make short work of as many late-summer vegetables as possible simultaneously. Ratatouille was invented by Provençal peasants, and Provençal peasants possessed neither the time nor the inclination to slice vegetables with such precision or to bake them as gently and slowly as possible. What they had the time and inclination for was stew.

But ratatouille isn’t quite as simple as throwing chopped vegetables in a pot with some olive oil and cooking them until they fall apart, either. The key vegetables of ratatouille—eggplant, zucchini, tomatoes, bell pepper, onions, and garlic—all cook at different rates. If you try to cook them all together, the eggplant will still be hard when the tomatoes have turned to mush. You can sauté the vegetables individually to make sure each achieves its perfect level of tenderness before you combine them all, but that will take you back into multi-hour territory.

Another approach: Time the addition of each vegetable to the pot according to its hardiness and hope that they’ll all finish cooking together. This is a step in the right direction. The only problem is the zucchini, which can go from unpleasantly crunchy to unpleasantly mushy with no territory in between when you simmer it with other vegetables. The solution is to use the same technique I suggested for zucchini soup: Roast the zucchini to dry it out, gently caramelize it, and make it appropriately tender. While the zucchini’s in the oven, sauté the onion, eggplant, and bell pepper. The zucchini and the eggplant will be ready at about the same time—at which point you combine them with chopped tomatoes and simmer them down to a rich, thick, silky paste.

Precision in measuring is pointless when you’re making ratatouille. You want roughly equal amounts (by weight) of eggplant, zucchini, and tomato, and smaller amounts of bell pepper and onion—but if your garden is producing way more of one than the others, use what nature gives you. Ripe tomatoes, zucchini, and eggplant picked at the height of seasonality usually taste good, but even the ripest eggplant needs a little help in the flavor department. That’s where copious amounts of garlic and olive oil come in, plus a scattering of fresh basil and thyme. Slightly less orthodox is the addition of oil-cured black olives—the wrinkled, faintly bitter kind—which stud the vegetable mélange with little pockets of intense saltiness. (Olives are, of course, one of the many gastronomic specialties of the south of France.)

For additional Frenchiness, put on Vincent Delerm’s eponymous album and serve with hunks of baguette smeared with chèvre and glasses of ice-cold rosé.

Ratatouille
Yield: 4 to 6 servings
Time: About 1 hour

2 medium zucchini or yellow squash (about 1½ pounds), roughly chopped
⅓ cup plus 1 tablespoon extra-virgin olive oil
Salt and black pepper
1 large yellow onion, roughly chopped
1 small head of garlic, separated into cloves, peeled, and roughly chopped|
1 large eggplant (about 1½ pounds), roughly chopped
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 large red or yellow bell pepper, roughly chopped
1½ pounds fresh Roma tomatoes, roughly chopped
½ cup chopped fresh basil
½ cup oil-cured black olives, pitted and roughly chopped

1. Heat the oven to 425°F. Toss the zucchini with 1 tablespoon of the olive oil and a little salt and pepper on a 13- by 18-inch baking sheet. Roast, stirring every 15 minutes or so, until fully tender and golden brown, about 30 minutes.

2. Meanwhile, put the remaining ⅓ cup olive oil in a large pot over medium-high heat. When it’s hot, add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the eggplant and thyme, season with salt and pepper, and continue to cook, stirring frequently, until the eggplant is partially tender and has reduced considerably in volume, about 10 minutes. Add the bell pepper and continue cooking and stirring for another 10 minutes.

3. Stir in the tomatoes and zucchini, cover the pot, and reduce the heat to medium. Cook, stirring occasionally, until the tomatoes have broken down and the mixture is thick. Stir in the basil and olives, then taste and adjust the seasoning. Serve hot, warm, or at room temperature. (Store leftover ratatouille in an airtight container in the refrigerator for up to a week.)


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Ratatouille

Wash all the vegetables. Without removing the skin, cut the aubergines and the courgettes lengthwise into thick slices (1 cm). Cut each slice into sticks of the same thickness (1 cm), then cut the sticks into cubes.

Remove the seeds from the peppers and cut into 1cm pieces similar in shape and size to the courgettes and aubergines. Proceed in the same manner with the tomatoes.

Chop the garlic and the black olives and cut up the onion (or the green onions with their stalk).

Add olive oil to a casserole and sauté all the vegetables over medium heat.

Season with salt and pepper, add the thyme, cover and simmer over low heat for 20 minutes watching that the vegetables do not stick to the pot.

Serve hot or cold. (The ratatouille can be accompanied by a fried egg or be used as an accompaniment for meat or fish.)


Notes about this recipe

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Easy to Make Traditional French Ratatouille Recipe

Ratatouille is a traditional vegetable stew which originated as a budget-friendly dish in Nice. Though it may have had humble origins, the stew has gone on to be known and loved around the world.

It is imperative when making this dish to ensure you stick to its roots in the south of France where peppers, tomatoes, and garlic all grow in abundance. Use any color bell peppers you prefer, from brown to green, and anything in between. Also, use only good quality olive oil (if you can get French extra virgin oil from Provence, even better though not imperative) as this contributes to the overall flavor of the dish. The danger with cheap oils, especially those not from France, is they can taint the taste and the dish will also lack authenticity.

This version lightly caramelizes the onions and peppers before adding them to the rest of the dish, giving it a fantastic complex flavor without much additional effort. Finally, one of the secrets to making a perfect Ratatouille is, do not stir too much or overcook so all the vegetables merge.


Roasted Ratatouille Provençal

Traditionally, each component of ratatouille is prepared independently, allowing each ingredient to cook for the proper time, and then assembled to cook briefly together in a homemade tomato sauce – a real labor of love! Consistent with this method, this recipe pre-roasts the eggplant and peppers separately, eliminating clean-up time from multiple pans and creating a beautiful presentation

Tip: Roasted bell peppers can be prepared up to a week in advance. Pepper halves can be stored in olive oil in a storage container in the refrigerator. Prep larger batches of the vegetables used in the recipe as building blocks for other recipes — once you’re roasting a batch of peppers, double it!

Ingredients

  • 2 long, narrow eggplants, peeled and sliced about ¼” thick
  • Kosher salt
  • 1 green bell pepper, halved and seeded
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 2/3 cup extra-virgin olive oil, divided
  • 1 large onion, chopped
  • 6 garlic cloves, peeled and minced
  • 1 teaspoon kosher salt
  • 1 (28 oz.) can peeled whole plum tomatoes
  • 2 bay leaves
  • 2 teaspons fresh minced thyme
  • Freshly ground black pepper
  • 1 1/2teaspoons balsamic vinegar
  • 2 small zucchini, scrubbed, ends trimmed and sliced ¼” thick
  • 2 small yellow squash, scrubbed, ends trimmed and sliced ¼” thick
  • 4 plum tomatoes, sliced crosswise ¼” thick
  • ¼ cup fresh chopped basil leaves
  • 2 tablespoons fresh chopped parsley

Preparation

1. Preheat oven to 500°F and adjust racks for upper third of the oven. Line 3 baking sheets with foil and set aside.

2. Place eggplant slices in a single layer in a large colander or on top of a paper towel-lined surface. Sprinkle kosher salt liberally over eggplant and set aside for 30 minutes. Meanwhile, roast the peppers.

To Prepare Roasted Peppers:

1. Using a pastry brush, brush inside pepper halves with about 1-2 teaspoons olive oil. Sprinkle with kosher salt, and arrange in a single layer skin-side up on bak-ing sheet. Roast on rack closest to heating element for about 15 minutes or until skin appears charred. Remove from oven and cover with foil set aside to cool. When cool enough to handle, separate charred skins from peppers and discard. Dice the skinned peppers and set aside.

To Prepare Roasted Eggplant:

1. Blot salt-soaked eggplants with paper towels to absorb excess moisture. Then, using a pastry brush, brush slices lightly with olive oil (about 2 tablespoons oil, or more as needed). Transfer eggplant slices to 2 prepared baking sheets, arranging them in a single layer. Roast eggplant in upper third of the oven until tender, rotating trays halfway through cooking – about 8-10 minutes. Remove from oven set aside to cool. Reduce oven to 300°F.

1. Heat about 3 tablespoons olive oil in a large, deep skillet over medium-high heat. Add onion and garlic season with about 1 teaspoon kosher salt and stir to blend. Sauté until onions are translucent, about 5-6 minutes.

2. Break up the canned tomatoes with your hands or a knife and add with juices to the pan. Add bay leaves, 1 teaspoon thyme and season with freshly ground black pepper. Continue cooking for another 6-7 minutes — mixture should be slightly thickened. Add reserved diced peppers and balsamic vinegar. Stir to blend cook for another 1-2 minutes. Remove from heat.

1. Divide tomato base between the bottoms of 2 oven-to-table casserole dishes spread in an even layer. Layer 1 slice of roasted eggplant, zucchini, yellow squash, and plum tomato in an overlapping pattern over tomato base. Continue pattern, forming rows or concentric circles until casseroles are full.

2. Season to taste with salt, pepper, and remaining 1 teaspoon of thyme. Drizzle with remaining 3 tablespoons olive oil. Cover with foil or parchment and bake for 30 minutes. Raise temperature to 350°F, uncover, and bake for another 30 minutes.

3. Remove from oven and sprinkle basil and parsley over top.

Can be made up to 2 days in advance.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW


Provencal ratatouille recipe - Recipes

Ratatouille, a French Provençal vegetable dish that originated in Nice. It’s a slow cooked vegetable stew which is also known as Ratatouille Niçoise. By slow cooking the vegetables, it concentrates the flavours and gives them an almost creaminess. It’s great to make a big pot as it’s so versatile. You can use it as a vegetable side dish for fish, chicken, meat etc. or mix it with pasta, add it on toast for a snack. It’s also freezes well, so you have ready vegetables at anytime. Plus it’s very healthy, vegan and vegetarian friendly. What more could you want. Enjoy this French Ratatouille Niçoise from Provence.

Ingredients

    2 Eggplant 4 zucchini 2 red bell peppers (capsicums) 1 green bell pepper (capsicum) 5 tomatoes (peeled) See my how to video 1 bunch of fresh basil 3 white or brown onions 4 cloves of garlic 2 bay leaves ½ tsp of dried thyme Olive oil Salt and pepper

Steps

Place a large pot on high heat with 2 tbsp olive oil. Add the onion, garlic and thyme, sweat onions until soft. Add the chopped tomatoes, mix well. Turn heat to low.

Dice the egg plant. In a separate frying pan on high heat, add 3 tbsp of olive oil and fry the eggplant until golden brown. Add cooked eggplant to pot with the tomatoes.

Dice the remaining of vegetables, zucchini and capsicum (keep them separate).

In the same frying frying pan on high heat, add 2 tbsp of olive oil and fry the zucchini until golden brown. Add to pot with the vegetables.

Repeat process with same frying pan on high heat, add 2 tbsp of olive oil and fry the bell peppers until golden brown. Add to pot with the tomatoes.

Season with salt and pepper, mix well and leave to cook for 60 minutes stirring gently occasionally. Turn off heat.

Shred the basil and add to the mix along with a drizzle of olive oil. Mix well, leave to rest 10-15 minutes and serve hot.

Little Tips

You can make a big batch and freeze it, you then have vegetables at anytime.

Place some in a pan, crack a couple eggs in the middle and bake it for a great meal!


Watch the video: French Ratatouille Recipe from Provence - Ratatouille Nicoise (June 2022).


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