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Ratatouille
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Vibrant ratatouille made with fresh seasonal vegetables: tomatoes, zucchini, eggplant, and bell pepper, a delicious twist on the French summer stew.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 eggplant, cut into 1/2 inch cubes
  • 2 teaspoons dried parsley
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 2 large tomatoes, chopped
  • 2 cups sliced fresh mushrooms
  • 1 large onion, sliced into rings
  • 1 green bell pepper, sliced
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat a 1 1/2-quart casserole dish with 1 tablespoon of olive oil.
  • In a medium skillet over medium heat, heat the remaining tablespoon of olive oil. Sauté the garlic until golden brown and fragrant. Add the eggplant and parsley, cook until the eggplant is soft and tender, about 10 minutes. Season with salt to taste.
  • Layer the bottom of the casserole dish with the eggplant mixture and sprinkle with a few tablespoons of Parmesan cheese. Add a layer of zucchini on top, season lightly with salt, and sprinkle with more cheese. Repeat the layering process with tomatoes, mushrooms, onion, and bell pepper, ensuring each layer is seasoned with salt and cheese.
  • Roast in the oven until veggies are soft, around 45 minutes.

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