Guest guest Posted August 21, 2008 Report Share Posted August 21, 2008 I found a recipe for roasted ratatouille in a book called Food for Health and Healing. 1 small zucchini or yellow summer squash,cubed(1 cup) 1 small eggplant,cubed(31/2 cups) 1 medium yellow sweet pepper,cut into 1-inch strips 1 large onion,chopped(1 cup) 2 tablespoons snipped fresh Italian parsley 2 cloves garlic,minced 1 tablespoon olive oil 1/8 teaspoon salt 1/8 teaspoon black pepper 2 large tomatoes,chopped 1 1/2 teaspoons lemon juice Focaccia,cut into wedges,or sliced French bread,toasted(Optional) In a greased 15x10x1-inch baking pan combine the zucchini or summer squash,eggplant,sweet pepper,onion and parsley. In a small bowl stir together garlic,olive oil,salt and black pepper.Drizzle over vegetables to coat. Roast vegetables,uncovered,in a 450 degree oven about 20 minutes or until tender and lightly browned,stirring once halfway through roasting.Stir in the tomatoes and lemon juice.Roast for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out. To serve,spoon vegetable mixture onto wedges of Focaccia or toasted slices of French bread. Makes 4 side-dish servings. This all looks pretty good-but here's my question:If I were to want to convert this to a main-dish recipe,do ya'll think it would work well served over a grain(rice,bulgur,couscous)?Maybe add a few more tomatoes to make it a little more " saucier " ? And lastly,do ya'll think this would freeze well?Minus the grain of course. I work within a pretty small budget and really can't afford much in the way of mistakes. Thanks for any help you can give, Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2008 Report Share Posted August 21, 2008 Thanks for posting this! Ratatouille is one of my favorite things and this sounds really good. Going to the orchard tomorrow for veggies and I think I'll give it a try. I always freeze my ratatouille and it freezes very well. As for this recipe, I don't see why you couldn't freeze it. Also, you can serve it over any type of grain...I usually do angel hair pasta.  And, yes, I'd add more tomatoes if you want it a little saucer since roasting tends to keep things a little dry. Passing on the recipe I use also, thought you might like it. Olive oil for sauteing 2 tspns. finely minced garlic 1 cup chopped onion 1 large eggplant cubed 3 medium zucchini cubed 2 large green peppers thinly sliced 1 tspn oregano or Italian seasoning 1 tblspn fresh basil or 2 tspns dried 2 tspns. chopped parsley 2 cups crushed canned tomatoes (I always use Muir Glen fire roasted) 1 small can tomato sauce 1/2 cup red wine (optional) Salt and pepper to taste Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender. Cube veggies Add the eggplant,zucchini,pepper,oregano— parsley, etc. and stir well. Saute about 5 minutes. Add tomatoes, tomato sauce, and wine,cover and cook over low heat for about 45 minutes. Serve hot or cover mixture and refrigerate to serve chilled. I cook this longer as I don't like raw tasting tomatoes or al dente veggies. I also add a pinch of baking soda to cut down on the acidity of the tomatoes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2008 Report Share Posted August 22, 2008 Are you familiar with orzo pasta? It is little stuff, about the same size and looks like white rice> I have a recipe simular to this and serve it over generou scoops of orzo. I think it may help to add a bit more tomatoes or a little vegetable brooth while roasting to make more juices to flavor the orzo. Katie --- On Thu, 8/21/08, Robert <placidazure1 wrote: Robert <placidazure1 Roasted Ratatouille Recipe(And a question) Thursday, August 21, 2008, 8:31 PM I found a recipe for roasted ratatouille in a book called Food for Health and Healing. 1 small zucchini or yellow summer squash,cubed( 1 cup) 1 small eggplant,cubed( 31/2 cups) 1 medium yellow sweet pepper,cut into 1-inch strips 1 large onion,chopped( 1 cup) 2 tablespoons snipped fresh Italian parsley 2 cloves garlic,minced 1 tablespoon olive oil 1/8 teaspoon salt 1/8 teaspoon black pepper 2 large tomatoes,chopped 1 1/2 teaspoons lemon juice Focaccia,cut into wedges,or sliced French bread,toasted( Optional) In a greased 15x10x1-inch baking pan combine the zucchini or summer squash,eggplant, sweet pepper,onion and parsley. In a small bowl stir together garlic,olive oil,salt and black pepper.Drizzle over vegetables to coat. Roast vegetables,uncovere d,in a 450 degree oven about 20 minutes or until tender and lightly browned,stirring once halfway through roasting.Stir in the tomatoes and lemon juice.Roast for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out. To serve,spoon vegetable mixture onto wedges of Focaccia or toasted slices of French bread. Makes 4 side-dish servings. This all looks pretty good-but here's my question:If I were to want to convert this to a main-dish recipe,do ya'll think it would work well served over a grain(rice,bulgur, couscous) ?Maybe add a few more tomatoes to make it a little more " saucier " ? And lastly,do ya'll think this would freeze well?Minus the grain of course. I work within a pretty small budget and really can't afford much in the way of mistakes. Thanks for any help you can give, Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2008 Report Share Posted August 23, 2008 I posted a recipe awhile back for ratatouille that I just throw everthing in a large pot and cook on top of the stove. It's like a *very* thick stew, not alot of liquid but just enough. I serve it in a bowl over rice or just with a baguette on the side. It also freezes *excellent*! I'm pretty sure it's in the files. If not I could repost if you'd like. Ratatouille is one of those dishes that is unique to the person making it. You can literally make just about any changes you want to it. > > --- On Thu, 8/21/08, Robert <placidazure1 wrote: > > Robert <placidazure1 > Roasted Ratatouille Recipe(And a question) > > Thursday, August 21, 2008, 8:31 PM I found a recipe for roasted ratatouille in a book called Food for > Health and Healing. > 1 small zucchini or yellow summer squash,cubed( 1 cup) > 1 small eggplant,cubed( 31/2 cups) > 1 medium yellow sweet pepper,cut into 1-inch strips > 1 large onion,chopped( 1 cup) > 2 tablespoons snipped fresh Italian parsley > 2 cloves garlic,minced > 1 tablespoon olive oil > 1/8 teaspoon salt > 1/8 teaspoon black pepper > 2 large tomatoes,chopped > 1 1/2 teaspoons lemon juice > Focaccia,cut into wedges,or sliced French bread,toasted( Optional) > > In a greased 15x10x1-inch baking pan combine the zucchini or summer > squash,eggplant, sweet pepper,onion and parsley. > In a small bowl stir together garlic,olive oil,salt and black > pepper.Drizzle over vegetables to coat. > Roast vegetables,uncovere d,in a 450 degree oven about 20 minutes or > until tender and lightly browned,stirring once halfway through > roasting.Stir in the tomatoes and lemon juice.Roast for 8 to 10 > minutes more or until tomatoes are very soft and starting to juice out. > To serve,spoon vegetable mixture onto wedges of Focaccia or toasted > slices of French bread. > Makes 4 side-dish servings. > This all looks pretty good-but here's my question:If I were to want to > convert this to a main-dish recipe,do ya'll think it would work well > served over a grain(rice,bulgur, couscous) ?Maybe add a few more > tomatoes to make it a little more " saucier " ? > And lastly,do ya'll think this would freeze well?Minus the grain of > course. > I work within a pretty small budget and really can't afford much in > the way of mistakes. > Thanks for any help you can give, > Rob > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2008 Report Share Posted August 23, 2008 rayne: please, please re -post it. i am looking forward to make it tomorrow. it will be my first ratatouille and moreover, it will be from my own veggies! thanks in advance, gloria --- On Sat, 8/23/08, Rayne <stargazerlily72 wrote: Rayne <stargazerlily72 Re: Roasted Ratatouille Recipe(And a question) Saturday, August 23, 2008, 8:28 AM I posted a recipe awhile back for ratatouille that I just throw everthing in a large pot and cook on top of the stove. It's like a *very* thick stew, not alot of liquid but just enough. I serve it in a bowl over rice or just with a baguette on the side. It also freezes *excellent*! I'm pretty sure it's in the files. If not I could repost if you'd like. Ratatouille is one of those dishes that is unique to the person making it. You can literally make just about any changes you want to it. > > --- On Thu, 8/21/08, Robert <placidazure1 wrote: > > Robert <placidazure1 > Roasted Ratatouille Recipe(And a question) > > Thursday, August 21, 2008, 8:31 PM I found a recipe for roasted ratatouille in a book called Food for > Health and Healing. > 1 small zucchini or yellow summer squash,cubed( 1 cup) > 1 small eggplant,cubed( 31/2 cups) > 1 medium yellow sweet pepper,cut into 1-inch strips > 1 large onion,chopped( 1 cup) > 2 tablespoons snipped fresh Italian parsley > 2 cloves garlic,minced > 1 tablespoon olive oil > 1/8 teaspoon salt > 1/8 teaspoon black pepper > 2 large tomatoes,chopped > 1 1/2 teaspoons lemon juice > Focaccia,cut into wedges,or sliced French bread,toasted( Optional) > > In a greased 15x10x1-inch baking pan combine the zucchini or summer > squash,eggplant, sweet pepper,onion and parsley. > In a small bowl stir together garlic,olive oil,salt and black > pepper.Drizzle over vegetables to coat. > Roast vegetables,uncovere d,in a 450 degree oven about 20 minutes or > until tender and lightly browned,stirring once halfway through > roasting.Stir in the tomatoes and lemon juice.Roast for 8 to 10 > minutes more or until tomatoes are very soft and starting to juice out. > To serve,spoon vegetable mixture onto wedges of Focaccia or toasted > slices of French bread. > Makes 4 side-dish servings. > This all looks pretty good-but here's my question:If I were to want to > convert this to a main-dish recipe,do ya'll think it would work well > served over a grain(rice,bulgur, couscous) ?Maybe add a few more > tomatoes to make it a little more " saucier " ? > And lastly,do ya'll think this would freeze well?Minus the grain of > course. > I work within a pretty small budget and really can't afford much in > the way of mistakes. > Thanks for any help you can give, > Rob > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.