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Seven different ratatouille recipes to celebrate the weekend

25 mayo, 2021

A couple of days ago we celebrated World Vegan Day, which has inspired us to compile our ratatouille recipes for this weekend (although some of them are not vegan, be careful). Six of them are recipes from different Spanish regions, but a seventh comes (surprisingly) from Morocco. This is how this dish is so much ours.

Each and every one of these seven ratatouille recipes They have a base of onion, pepper and tomato. To this common denominator other ingredients are added and the proportions of the basic ones are changed. The result is a magnificent variety of the same dish with which we are going to celebrate the weekend. Uncork those wines and prepare good breads, because if you join us you will need it.

55 Quick And Easy Vegan Recipes That Make In Less Than 30 Minutes

Pisto manchego

Pisto manchego
  • Ingredients for four people: 2 cloves of garlic, 250 g of onion, 200 g of green pepper, 200 g of red pepper, 4 tomatoes, 300 g of zucchini, salt, ground black pepper and extra virgin olive oil.

  • Elaboration: We heat water in a large saucepan and bring it to a boil. We remove the hard part of the tomatoes and make a cross cut at the base. We put them in the boiling water for about 15-20 seconds, take them out and put them in a bowl of ice water. We peel and grind them. Peel the garlic cloves and onion and finely chop them. We wash the rest of the vegetables well and cut them into small pieces of equal size. We reserve them separate from each other as we will add them to the casserole in different phases. Heat a generous amount of extra virgin olive oil in a saucepan and sauté the minced garlic and onion for 15 minutes over low heat. Add the chopped pepper and sauté for 15 more minutes. Finally we add the zucchini and the crushed tomato, season to taste, cover and leave to fry for a minimum of an hour and a half. After this time, we remove the lid from the casserole, raise the heat a little and cook for 15 more minutes or until the tomato water has evaporated. We want it to be juicy, but without traces of the water released by the vegetables, with all the ingredients well amalgamated. once this consistency is achieved, we serve immediately.

Full recipe, here.

Murcian Pisto

Murcian Pisto
  • Ingredients for four people: 1 onion, 2 aubergines, 1 red bell pepper, 1 large green pepper, 800 g of naturally preserved tomatoes, extra virgin olive oil, sodium bicarbonate or sugar and salt.

  • Elaboration: We start by preparing all the ingredients. Wash and dry each vegetable well. Chop the onion into small pieces and cut the other vegetables into small cubes. It can be done to taste, depending on how we like to find the pieces on the plate once cooked. I prefer to leave the peppers somewhat smaller. Very lightly salt the aubergine and steam or microwave for about 5 minutes. Or simply fry with oil until golden brown and remove. If the aubergine tastes bitter to you, you can do the typical step of leaving it on a colander with a little more salt, rinsing it later. But honestly, I see it totally unnecessary. Heat a background of olive oil in a large saucepan and sauté the peppers with a little salt, stirring well over medium heat so that they brown, without letting them become too soft. Remove and reserve. In the same casserole, adding a little more oil, cook the onion with a pinch of salt over medium-low heat, so that it caramelizes slowly. When it is tender add the drained tomato, mashing it with the wooden spoon to break it up while it fries. Correct the acidity with a little baking soda or sugar, and season. Cook the tomato over low heat for about 15 minutes. Add the reserved vegetables, mixing well, and turn up the heat a little. Keep cooking for another 10-20 minutes, until it has the desired point. If I have time, I like to leave it on very, very low heat for a whole hour longer. Monitor the point during cooking, adding more tomato if necessary. Taste and correct for salt. Let stand a bit before serving.

Full recipe, here.

Navarrese Pisto

Navarrese Pisto
  • Ingredients for four people: 2 onions, 1 Italian green pepper, 1 zucchini, 300 g of crushed tomato, 4 eggs, extra virgin olive oil and salt.

  • Elaboration: We start by chopping the onion and cutting the pepper and the zucchini into small pieces. Put a little oil in a saucepan and poach the onion over low heat. When it is very tender, add the pepper and zucchini. Season and let it do little by little. When everything is tender, add the crushed tomato. Finally, we blanch the eggs and serve them over the ratatouille.

Full recipe, here.

67 vegan recipes to celebrate World Vegan Day

Bell pepper and tomato ratatouille

Bell pepper and tomato ratatouille
  • Ingredients for four people: 6 tomatoes, 2 Italian green peppers, 1 onion and 3 tablespoons of extra virgin olive oil.

  • Elaboration: Although the ratatouille can be made using crushed tomato with which to bind a slow sauce of onion and pepper, my grandmother – and I – like to use whole tomatoes cut into pieces much more. For this reason, our first task will be to chop the three ingredients, tomatoes, peppers and onion into pieces of similar size. The ideal is to cut them into squares so that they are all cooked and are very soft and juicy. In the pan we put 3 tablespoons of oil and start by poaching the onion and pepper, which need more time to be ready. Then we add the tomatoes, which we will have peeled and chopped into pieces. We let the whole thing continue to cook slowly until the pepper pieces are very tender and until practically all the water that the tomato will release has evaporated.

Full recipe, here.

Pisto Rioja

Pisto Rioja
  • Ingredients for two people: 3 cloves of garlic, 100 g of onion, 150 g of zucchini, 100 g of Italian green pepper, 125 g of ripe tomato, 3 M eggs, extra virgin olive oil, salt and ground black pepper.

  • Elaboration: Peel and finely chop the garlic and onion. Heat a little extra virgin olive oil in a saucepan and sauté the garlic and onion over a very low heat. This can take about five or ten minutes so, in the meantime, we prepare the rest of the vegetables for our Riojan fish. We wash the zucchini and green pepper well. We cut them into regular pieces about half a centimeter in size. Peel the tomatoes, remove the hard part of the peduncle and the seeds and cut them equally. Add to the casserole and season. We poach for 30 minutes, with the lid on to make it faster. We break the three eggs in a bowl and beat them. When the vegetables are tender, we add them and stir without stopping while the egg sets and integrates into the vegetables. We will obtain a creamy, smooth and very juicy mixture that we serve immediately and enjoy.

Full recipe, here.

Pisto a la bilbaína

Pisto a la bilbaína
  • Ingredients for four people: 300 g of zucchini, 300 g of tomato, 2 green peppers, 2 onions, olive oil, salt and 8 eggs.

  • Elaboration: Peel the onions and zucchini. We wash the tomatoes and green peppers. We cut all the vegetables into large cubes. Heat a little oil in a frying pan and sauté the diced pepper and onion. We let them cook for about ten minutes, covered and stirring from time to time with a wooden spatula. Add the diced tomato and zucchini, stir and season with plenty of salt. We continue cooking for another fifteen minutes, until everything is well done. We break the eggs in a separate bowl and beat them. We add the egg to the casserole and stir so that the egg sets. Serve hot.

Full recipe, here.

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Moroccan ratatouille with dates

Moroccan ratatouille with dates
  • Ingredients for four people: 1 onion, 2 cloves of garlic, 1 large red pepper, 1 large or 2 small aubergine, 2 medium-sized zucchini, 400 g of natural canned chopped tomato, 400 g of crushed tomato, a pinch of sugar, 8 dates, 1 , 5 teaspoons of ras el hanout, 1/4 teaspoon of ground cumin, ground black pepper, salt, extra virgin olive oil and fresh parsley.

  • Elaboration: Julienne the onion and chop the garlic cloves (one or two, to taste). Discard the seeds and filaments of the pepper and cut into strips. Cut the aubergine into half moons and the zucchini into slices, not very thin. Cut the dates in half, discarding the pit. Heat a little oil in a large saucepan and cook the onion with the garlic for about 3 minutes, until they begin to become transparent. Add the peppers, give a few turns and add the rest of the vegetables, mixing well. Cook for 5 minutes over high heat. Add the tomato and sugar. Add the dates, the ras el hanout and the cumin, and season lightly. Mix everything well, lower the heat, cover and cook for about 40-45 minutes, stirring occasionally. Season with salt and serve with chopped fresh parsley.

Full recipe, here.

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