BAKED RATATOUILLE RECIPE RECIPES

Name: Baked Ratatouille
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings.
Cuisine: Europe, French
Ingredients: 4 bacon strips, cut into 2-inch pieces; 1 cup sliced onion; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1/3 cup tomato paste; 1/4 cup olive oil; 1 large garlic clove, minced; 1 teaspoon salt; 1 teaspoon Italian seasoning; 1 large eggplant (about 1-1/4 pounds), peeled and cubed; 4 medium zucchini, sliced; 1 large green pepper, cut into strips; 8 to 12 ounces sliced Monterey Jack cheese

BAKED RATATOUILLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Baked Ratatouille Recipe: How to Make It - Taste of Home image

This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.—Catherine Lee, Chandler, Arizona

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 bacon strips, cut into 2-inch pieces
1 cup sliced onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant (about 1-1/4 pounds), peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 to 12 ounces sliced Monterey Jack cheese

Steps:

In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.

Nutrition Facts : Calories 250 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 607mg sodium, CarbohydrateContent 15g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 11g protein.

RATATOUILLE RECIPE BY TASTY

Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Yield 8 servings

Number Of Ingredients 20

Ingredients

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

Preheat the oven for 375°F (190°C).
Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹/16-inch (1-mm) rounds, then set aside.
Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350°F (180°C) oven for 15 minutes, or simply microwave to desired temperature.
Enjoy!

Nutrition Facts : Calories 230 calories, CarbohydrateContent 32 grams, FatContent 11 grams, FiberContent 8 grams, ProteinContent 5 grams, SugarContent 16 grams

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