How To make Cheese Ratatouille Casserole
4 ea Bacon; Slices, Diced
1/2 ea Md Eggplant; *
1 ea Onion; Md, Cut In Wedges
1 ea Md Zucchini; Sliced
2/3 c Wheat Germ
2 c Monterey Jack Cheese; Grated
2 ea Md. Tomatoes; Sliced
8 oz Tomato Sauce; 1 Cn
1/4 c Water
1 ts Oregano Leaves; Crushed
1/2 ts Marjoram Leaves; Crushed
1/4 ts Rosemary Leaves; Crushed
1/4 ts Salt
* Cut the eggplant into 1/2-inch cubes. Fry the bacon in a large skillet, until almost crisp. Add the eggplant, onion and zucchini. Saute until the eggplant is tender, about 10 minutes. Place half the vegetables in 4 individual casseroles (1 1/2 to 2 cups capacity) and spoon the wheat germ on top of the vegetables. Sprinkle with half of the cheese. Top with the tomatoes and remaining vegetables. Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables. Sprinkle with the remaining cheese. Bake, uncovered, at 375 degrees F. for 20 minutes or until hot.
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Remy's Ratatouille Recipe | Easy Cheesy
Happy national cheese day! It's a special day for Easy Cheesy, as we are launching our very first episode. Join us for a journey through amazing recipes... all cheesed-out!
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Binging with Babish: Ratatouille (Confit Byaldi) from Ratatouille
Remy is an especially-clean-looking rat that's been given the gift of Gusteau's gastronomy. Let's see if his signature dish is worth staking an entire restaurant's reputation upon for the sake of a pun.
Special thanks to my nephew Christopher for portraying young Babish!
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Veggie and cheese ratatouille: a delicious and easy meal for a perfect dinner!
This recipe comes together quickly for a fresh weeknight dinner. INGREDIENTS
• 1 onion
• 3 carrots
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• Tomato sauce
• Salt and pepper
• Basil
• Zucchini
• Eggplant
• Potato
• Tomato
• Cheese slices
• Oils
METHOD
Cut the onion, carrot and peppers into small pieces.
Place in a pan and sauté.
Add salt, pepper and crushed tomato, mix. Add basil.
Place a bed of the mixture on a clay tray.
Cut zucchini, eggplant, potato, and tomato into thin slices.
Place the vegetable slices on top of the sauce, placing slices of cheese between every two slices.
Add oil and basil and bake for 25 minutes at 200ºC (392ºF).
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RATATOUILLE RECIPE great for Christmas | CHEESY VEG RATATOUILLE RECIPE | TACKLE CRAVINGS
Hey guys!!! So I have shared a couple of desserts so why not for something Christmas dinner. That’s why I have bought you this amazing recipe RATATOUILLE great for Christmas. They are absolutely delicious and can absolutely have fun while making this. There was also a movie made on this so definitely go watch it.
INGREDIENTS:
1. BELL PEPPER- 5 ( GREEN, RED & YELLOW)
2. Olive oil- 1.5 cup (overall cooking)
3. Salt- 3 tbsp( overall)
4. Tomatoes- 8 (overall)
5. Yellow squash/ zucchini- 1
6. Green zucchini- 1
7. Aubergine/ egg plant- 1
8. Ketchup – 2 tbsp
9. Garlic- 4 cloves
10. Onion – 2
11. Carrot – 1
12. Ghee- 3 tsp
13. Bayleaf – 2
14. Basil – 1 tsp
15. Mixed herbs- 2 tsp
16. Sugar- 1 tbsp
17. Chilli flakes- 1 tsp
18. Black pepper powder- 1 tsp
19. Cheddar cheese
Hope you guys enjoyed watching this video well i had so much fun making it as well. Please make sure to like this video, share it with your friends and do comment below for opinions and suggestions. And DO SUBSCRIBE to this channel also HIT THE BELL ICON to get notified. THANKS for watching this video. Love ya'll.
#vegratatouillerecipe #bestchristmasdinnerrecipe #stewedvegetables #bestdinnerrecipe #classicratatouillerecipe #cheesyratatouillerecipe
Mac 'n' Cheese Ratatouille Bake | Parents
The Mac 'n' Cheese Ratatouille Bake is packed with vegetables and puts a new spin on a French classic that the whole family will love.
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How to Make a Perfect Ratatouille
Ratatouille is a masterpiece of French cuisine. A simple step-by-step recipe will help you to make this incredibly tasty dish.
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Ingredients for sauce:
Tomatoes – 2 POUNDS (900 gr)
Pepper – 8 OZ (250 gr)
Onions – 7 OZ (200 gr)
Carrots – 7 OZ (200 gr)
Celery stalk – 3 OZ (100 gr)
Chili pepper – 2 OZ (60 gr)
Clarified butter- 2 OZ (or regular butter) (60 gr)
Garlic - 2 cloves
Herbs de Provence - 1 tbsp.
Salt - 1 tbsp.
Sugar - 1 tbsp.
Thyme
Basil
Ingredients for the top layer:
Zucchini - ½ pound
Eggplant - ½ pound
Marrow squash - ½ pound
Tomato – 10 OZ
Potato – 7 OZ
Onion – 7 OZ
Pepper – 5 OZ
Olive oil – 2 fl Oz
Salt - 2 tsp.
Thyme
Making sauce:
1. Put peppers into the preheated oven 350°F (180 °C) for 20 minutes.
2. Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes.
3. Blend the tomatoes.
4. Fry with olive oil onions, carrots and celery stalk. Add clarified butter.
5. Pour in tomato puree and add some bay leaves.
6. Peel the roasted peppers, chop and add to the pan.
7. Add herbs de Provence, garlic and chilli.
8. Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes.
9. Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes.
10. Add thyme and basil, then blend it a little bit.
11. Spread the sauce in a mold, lay out the vegetables, alternating the sequence.
12. Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it.
13. Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes.
14. Take off the foil and roast for another 40 minutes.
15. Serve hot with parmesan and parsley.
Music:
Our French Café
Jimmy Fontanez
Media Right Productions