Baked Ratatouille Recipe

How to enjoy your baked ratatouille recipe.

Baked ratatouille recipe. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. I used a 1 5 quart oval dish but a rectangular or round one will work as well. Turn your oven roasted ratatouille into a more substantial meal by. Ingredients 4 bacon strips cut into 2 inch pieces 1 cup sliced onion 1 can 14 1 2 ounces diced tomatoes undrained 1 3 cup tomato paste 1 4 cup olive oil 1 large garlic clove minced 1 teaspoon salt 1 teaspoon italian seasoning 1 large eggplant about 1 1 4 pounds peeled and cubed 4 medium.

Add the onions season with salt and crushed red pepper and bring the pan to a medium heat. Label the containers and freeze for up to three months. Season with salt and black pepper. Ingredients 1 eggplant salt and pepper 1 large sweet onion thinly sliced 2 sweet bell peppers any color seeded and sliced into strips 3 zucchini halved lengthwise and cut crosswise into slices 4 tomatoes quartered and seeds removed cup finely chopped fresh parsley cup coarsely chopped.

Pour the tomato puree into a 4 5 quart casserole or baking dish. How to make ratatouille make the ratatouille sauce. Preheat the oven to 375 degrees f 190 degrees c. Ingredients 2 tablespoons olive oil 1 onion diced 4 cloves garlic minced 1 red bell pepper diced 1 yellow bell pepper diced salt to taste pepper to taste 28 oz can of crushed tomatoes 2 tablespoons chopped fresh basil from 8 10 leaves.

Drizzle with the olive oil 1 teaspoon salt and the chopped thyme and toss together. Spread tomato paste into the bottom of a 10x10 inch baking dish. Ingredients 1 tablespoon olive oil 5 cloves garlic minced 1 onion chopped 2 cups peeled and diced eggplant 2 cups chopped zucchini 1 green bell pepper chopped 1 14 5 ounce can diced tomatoes 1 tablespoon dried basil 1 tablespoon dried parsley teaspoon salt teaspoon black pepper 1 8 ounce. To freeze this baked ratatouille recipe allow the ratatouille to cool before dividing it into freezer safe containers see my freezing tips above.

Trim off the stem and sliced into quarters lengthwise then slice into 1 inch thick half moons. Spread the sauce into a baking dish. Ingredients 2 zucchini 2 yellow squash 2 small eggplants 5 roma tomatoes 1 26 ounce jar of tomato basil pasta sauce 1 yellow or red bell pepper 2 tablespoons fresh parsley 2 teaspoons fresh thyme 2 tablespoons fresh basil about 7 9 leaves 1 teaspoon of minced garlic salt and pepper to taste 4. Directions coat a large wide pan with olive oil.