Best Fennel Ratatouille Recipes
CHICKPEA AND FENNEL RATATOUILLE
This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it's as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan. When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.
Provided by Mark Bittman
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
- Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
- Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 19 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 901 milligrams, Sugar 20 grams
FENNEL RATATOUILLE
The addition of fennel seeds and bulb fennel in this ratatouille gives an extra Mediterranean flavor. It goes perfectly with grilled meat, especially lamb. It can also be served hot or at room temperature and also makes a great sauce when stirred into hot pasta.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tbs of the oil in a pan, add the eggplant and fry until golden brown. Transfer to a plate and set aside.
- Heat the rest of the oil in the pan, then fry the onion for 5 mins until lightly browned. Add the garlic and fennel seeds and fry for 1 min, then add the peppers and fry for another 5 mins until soft.
- Add the zucchini and fennel and fry for another 5 minutes Return the eggplant to the pan with the chopped tomatoes and some seasoning.
- Part-cover and simmer for 30 mins until all the vegetables are tender and the sauce has reduced and thickened slightly. Stir in the dill and some seasoning to taste.
- Serve or set aside to serve at room temperature later.
Nutrition Facts : Calories 234.2, Fat 14.6, SaturatedFat 2, Sodium 70.8, Carbohydrate 26.1, Fiber 11.2, Sugar 8.7, Protein 5
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