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Directions. Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the ...
- (52)
- Side-Dish
- Food Network Kitchen
- 227
2. Slice the onion, garlic and peppers in the food processor. 3. Place the oil into a saucepan and heat. 4. Add the all ingredients except for the courgettes, aubergines and tomatoes. 5. Put the lid on the saucepan and gently cook the vegetables for about 10 minutes until soft, then add the tomatoes. 6.
Deselect All. 1 pint cherry tomatoes, halved or quartered if large. 1 teaspoon fresh thyme leaves. 3 cloves garlic, smashed. 1 zucchini (about 10 ounces), cut into 3/4-inch pieces
- (2)
- Main-Dish
- Emily Weinberger for Food Network Kitchen
- 197
Directions. Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and ...
- (4)
- Side-Dish
- Recipe from Emeril Lagasse
- 209
Ratatouille is classically a bright, chunky, vegetable-forward Provençal-style stew. Our sheet pan version is a little less stew-like, with a touch of caramelization to the eggplant, onions, zucchini and bell peppers. Since everything is baked all at once on one pan, it cuts down on the hands-on cooking time.
Method. Toss the onion, garlic, sun-dried tomatoes, 1 tablespoon of the olive oil, 1/2 teaspoon of the thyme, 1/2 teaspoon salt and a couple grinds of pepper in a microwave-safe 9-inch pie dish. Cover with a piece of wax paper. Microwave on high (at 100 percent power) until the onions are soft and translucent, 7 minutes in an 1,100-watt oven or ...
This mouth-watering recipe is ready in just 50 minutes and the ingredients detailed below can serve up to 4 people.
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