Ratatouille Radiatore Recipe

Name: Ratatouille Radiatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound radiatore; 1/2 cup extra virgin olive oil; 1 small eggplant, cut into 1/2-inch dice; 2 small zucchini, halved lengthwise and sliced; 12 ounces white mushrooms, thinly sliced (about 3 cups); Salt and freshly ground black pepper to taste; 6 ripe plum tomatoes, coarsely chopped; 1/4 cup minced fresh Italian parsley; 1 tablespoon capers; 2 garlic cloves, crushed; 3 tablespoons red wine vinegar; 2 tablespoons chopped fresh basil leaves

Servings: persons

1 pound radiatore
1/2 cup extra virgin olive oil
1 small eggplant, cut into 1/2-inch dice
2 small zucchini, halved lengthwise and sliced
12 ounces white mushrooms, thinly sliced (about 3 cups)
Salt and freshly ground black pepper to taste
6 ripe plum tomatoes, coarsely chopped
1/4 cup minced fresh Italian parsley
1 tablespoon capers
2 garlic cloves, crushed
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil leaves

1
Cook the radiatore in a large pot of salted boiling water, stirring occasionally, until it is al dente.
2
Drain, and rinse under cold water.
3
Place in a large serving bowl, toss with 1 tablespoon of the oil, and set aside.
4
Heat 1 tablespoon of the oil in a skillet over medium heat.
5
Add the eggplant, cover, and cook until softened, about 5 minutes.
6
Stir in the zucchini, mushrooms, and salt and pepper and cook until just softened, about 5 minutes.
7
Stir in the tomatoes, parsley, and capers and transfer to a bowl.
8
To make the dressing, combine the garlic, vinegar, and salt and pepper to taste in a small bowl.
9
Whisk in the remaining oil and pour the dressing over the vegetables.
10
Let the vegetables marinate at room temperature for 30 minutes, then add to the pasta, along with the basil.
11
Taste to adjust the seasonings and serve at room temperature.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound radiatore, 1/2 cup extra virgin olive oil, 1 small eggplant, cut into 1/2-inch dice, 2 small zucchini, halved lengthwise and sliced, and more.

Yes, Ratatouille Radiatore falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille Radiatore

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