Pan Roasted Ratatouille for 2. Pan Roasted Ratatouille Vegetables With Olive Oil, Champagne Vinegar, Grape Tomatoes, Oil-packed Sun-dried Tomatoes, Kosher Salt, Medium Zucchini, Yellow Squash, Japanese Eggplant, Yellow Onion, Olive Oil, Red Pepper, Grape Tomatoes, Fresh Thyme Leaves, Kosher Salt, Basil. Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables. This recipe mad A LOT of ratatouille!

For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE. Recipe from Chef Billy Parisi for Pan-Roasted Salmon with Caramelized Ratatouille and White Wine Butter. Give your standard chicken supper a veggie upgrade with our rosemary chicken with roasted ratatouille. You can have Pan Roasted Ratatouille for 2 using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pan Roasted Ratatouille for 2

1. You need 1.5 cups of baby tomatoes.
2. Prepare 1 of medium onion, cut into 1-inch pieces (any color is fine).
3. Prepare 1/2 (1 pound) of eggplant, cut into 1.5-inch cubes (peeled if Italian, peeling not necessary if Chinese or Japanese eggplants, which have a much more delicate peel) This is about 2 cups.
4. It’s 1 of medium red, yellow or orange bell pepper, cored and cut into 1-inch pieces.
5. It’s 4 Tablespoons of olive oil.
6. It’s 1-2 cloves of garlic, minced (1/2 to 1 Tablespoon, depending on how garlicky you like your food).
7. You need 1/4 cup of chopped parsley.
8. Prepare 1/2 teaspoon of kosher salt to start.
9. Prepare 1/8 teaspoon of black pepper.

This healthy family dinner is low in fat but full to the brim. Here's how to make an easy vegetarian dinner. Add chopped vegetables and toss to coat. Paleo Chicken Thighs with Oven Roasted Ratatouille!

Pan Roasted Ratatouille for 2 step by step

1. In a large pan (10 or 12-inch) with 2 Tablespoons of olive oil in it, add all the tomatoes, onion, eggplant, and bell pepper, and spread it out in an even layer over the entire cooking surface..
2. Put the pan on medium low heat, and let the veg roast, undisturbed, for about 12 minutes..
3. Add another 2 Tablespoons of oil and stir the veg to redistribute back into an even layer over the entire cooking surface, making sure all of your eggplant pieces are touching the cooking surface. Let the veg roast undisturbed again for another 12 minutes or so..
4. Add the garlic, parsley on top, and distribute the salt and pepper over the entire area of the ratatouille and gently and thoroughly fold into the veg mixture to ensure even seasoning throughout. Spreading the seasoning over the entire surface area of the ratatouille before folding it in helps to distribute it evenly and also prevents having to disturb the veg too much in order to get the seasoning incorporated..
5. Let the rataouille pan roast another 5 minutes or so, and that's it! Enjoy! :).

A healthy one pan meal with red onions, zucchini, basil, chicken and tomatoes. Ratatouille is a simple French vegetable stew that comes from Nice in the South of France. There are lots of ways to prepare it and some people suggest that you. Get ready to cook up hearty meals with our fine range of roasters. They're ideal for cooking foods such as joints and legs of lamb for the Sunday lunch, and for rustling up casseroles and other savoury dishes.