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Easy Vegetable Stew - 223 recipes

Brighten your day with a dish of Ratatouille. Not only is it delicious, healthy and colorful, it makes a beautiful dish to entertain.

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By á-49104

Rate this recipe 4.4/5 (25 Votes)
Ratatouille Casserole 1 Picture
Details

Servings 4

  • 1 six-ounce can tomato paste *
  • 1/2 onion, chopped
  • 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
  • 4 tablespoons olive oil (divided)
  • 3/4 cup water
  • 1 small eggplant, thinly sliced **
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 2 bell peppers, thinly sliced (we recommend one red and one yellow)
  • 1 teaspoon fresh thyme leaves (can substitute basil leaves)
  • Salt and pepper to taste

See this recipe

Preheat oven to 375 degrees F

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  • 1 mango, peeled, diced
  • 1 red onion, diced
  • 4 scallions, thinly sliced
  • 3 tomatoes, diced
  • 1/2 cup finely chopped basil leaves
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 12 (10-20 count) large scallops
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1Preheat the oven to 350ºF

  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced1 medium eggplant, coarsely chopped (about 1 1/2 cups)
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons salt, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 2 medium zucchini, sliced
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Eggplant, bell peppers, onions, zucchini, tomatoes, and garlic are oven-roasted, then most of the vegetables are pu...

  • 1 small eggplant (about 1 pound), cut into 1" chunks
  • 1 medium pepper(s), red, bell cored, seeded, and chopped into 1" chunks
  • 1 large onion, Spanish cut into 1" chunks
  • 1 large zucchini (about 12 ounces), chopped into 1" chunks
  • 6 large tomato(es), plum (about 1 pound) quartered lengthwise
  • 4 clove(s) garlic peeled
  • 1 tablespoon thyme, fresh
  • 3 tablespoon oil, olive, extra-virgin
  • salt to taste
  • peppercorns, black freshly ground, to taste
  • 2 cup(s) broth, chicken, fat-free, less sodium
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4.8/5 (5 Votes)

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Exchanges/Choices Calories 185 Calories from Fat 100 Total Fat 11

  • 1 small eggplant, unpeeled, top removed
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  • 2 garlic cloves, minced
  • 4 medium tomatoes, seeded and coarsely chopped
  • 2 small zucchinis, halved lengthwise and cut crosswise into 1/2 inch strips
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4-1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne
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By

Super simple and delicious side dish

  • 2 tablespoons extra-virgin olive oil
  • 2 small to medium zucchini, one inch
  • dice
  • 1 medium onion, 1 inch dice
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Bittman’s twist on ratatouille involves roasting the vegetables to help concentrate their flavors, and adding chi...

  • 1 lb. small eggplant, cut into large chunks
  • 1 lb. Roma tomatoes, cored and chopped, or 1 28-oz. can whole tomatoes, drained and chopped
  • 3/4 lb. zucchini, cut into large chunks
  • 1 medium yellow onion, sliced (11/2 cups)
  • 2 red or yellow bell peppers, cored, seeded, and sliced
  • 5 cloves garlic, peeled and halved
  • 1 tsp. salt
  • 1/4 cup olive oil
  • 3 cups cooked or canned chickpeas, rinsed and drained
  • 1 Tbs. chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley
  • I like to add a splash of apple cidar vinegar just before serving for a bright punch. (devogirl)
4.9/5 (11 Votes)

By

I snatched this from a Sapphire and modified a bit because I don't currently have a slow cooker

  • 1 tsp olive or coconut oil
  • 1 C dry lentils, rinsed and drained
  • 1 small eggplant (12 ounces), peeled and cubed, or Asian eggplant unpeeled and sliced
  • 14-1/2 -ounce cans diced tomatoes with basil, garlic, and oregano, undrained
  • 2 - 3 fresh or dried tomatoes, chopped
  • 2 large onions, coarsely chopped
  • 2 medium yellow summer squash and/or zucchini, halved lengthwise and cut in 1/2-inch-thick slices (about 2 1/2 cups)
  • 1 medium red sweet pepper, seeded and chopped
  • 1 C water
  • 1/4 to 1/2 tsp ground black pepper
  • salt to taste
5/5 (2 Votes)

By

Saute onion and garlic in olive oil until tender

  • 1 onion
  • 4 cloves garlic, minced
  • 4 tbs olive oil
  • 2 peppers seeded and cut into strips
  • 1 lb sliced zucchini
  • 1 lb diced eggplant
  • 4 tomatoes, skinned and wedged
  • 3 tbs fresh parsley chopped
  • 1/2 tsp oregano
  • pepper to taste
5/5 (2 Votes)

By

Preheat the oven to 375 degrees F (190 degrees C)

  • 1 (6 ounce) can tomato paste
  • 1/2 onion, chopped
  • 1/4 cup minced garlic
  • 1 tablespoon olive oil
  • 3/4 cup water
  • salt and ground black pepper to taste
  • 1 small eggplant, trimmed and very thinly sliced
  • 1 zucchini, trimmed and very thinly sliced
  • 1 yellow squash, trimmed and very thinly sliced
  • 1 red bell pepper, cored and very thinly sliced
  • 1 yellow bell pepper, cored and very thinly sliced
  • 3 tablespoons olive oil, or to taste
  • 1 teaspoon fresh thyme leaves, or to taste
  • 3 tablespoons mascarpone cheese
5/5 (1 Votes)

By

This dish packs enough protein (34 grams) to keep you full, plus the vegetables create a built-in side dish

  • ◾1 large zucchini
  • ◾2 small eggplants
  • ◾1 medium red bell pepper, cored
  • ◾2 medium tomatoes, cored
  • ◾3 tablespoons olive oil, divided, and more as needed
  • ◾1 tablespoon minced garlic
  • ◾1 large onion, chopped
  • ◾Salt and black pepper
  • ◾1 tablespoon fresh thyme leaves
  • ◾1/2 cup Niçoise or kalamata olives, pitted (optional)
  • ◾4 thick fish fillets or steaks, such as cod (1 1/2 pounds)
  • ◾1/2 cup roughly chopped fresh basil leaves
5/5 (1 Votes)

By

In a large bowl, combine all ingredients; mix well

  • 4 Boneless Skinless Chicken Breasts Halves, cut into 1" pieces
  • 1 jar (30 Oz) Spaghetti Sauce
  • 1 Medium Eggplant (peeled & Coarsely Chopped)
  • 2 Tomatoes, coarsely chopped
  • 2 Small Zucchini, sliced
  • 1 Green Pepper, cut into 1" pieces
  • 1 Large Onion, chopped
  • 3 Garlic Cloves, minced
  • 1 tsp Dried Basil Leaves
  • 1 tsp Dried Oregano Leaves
5/5 (1 Votes)

By

Heat 2 tablespoons of oil in a large pan or Dutch oven

  • 1/4 cup olive oil, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 1 small eggplant, chopped
  • 1 zucchini, chopped
  • 1 pepper (red, green, or yellow), chopped
  • 1 onion, chopped
  • 3 small tomatoes, chopped
  • 3 cloves garlic, pressed
  • 2 teaspoons chopped fresh thyme
  • 3 or 4 leaves fresh basil, chopped
  • Splash red wine vinegar
5/5 (1 Votes)

By

I've made this with several variation

  • 1 eggplant, peeled and diced into 2" cubes
  • 3 small zucchini, diced into 2" cubes
  • 3 small yellow squash, diced into 2" cubes
  • 8 small new red potatoes, diced into 2" cubes
  • 1 medium onion, sliced into 1" wedges
  • 1 pint mushrooms, quartered
  • 1 large can petite diced tomatoes
  • 2 TB Italian blend seasoning
  • Salt and Pepper
5/5 (1 Votes)

By

1. Heat the oven to broil

  • 2 * 2 big eggplants
  • 2 * 2 red peppers
  • 2 * 2 yellow peppers
  • 1/2 * 1/2 cup olive oil, for cooking
  • 4 * 4 small zucchini, cut into thick rounds
  • 2 * 2 onions, sliced
  • 2 * 2 cloves garlic, minced
  • 2 * 2 pepperoncini, crushed
  • 1 * 1 bay leaf
  • 1 * 1 rosemary sprig
  • 1 * 1 pinch Salt and pepper
  • 8 * 8 medium tomatoes, seeded and roughly chopped
  • * handful or two of chopped fresh basil
5/5 (1 Votes)

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