Ratatouille

This dish takes the classic French ratatouille and turns it into an easy-to-make casserole that’s perfect for busy weeknights or a hearty family dinner. With a rainbow of vegetables and a medley of herbs, this casserole is a nutritious and delicious way to enjoy your veggies.

Chef’s Tips

• Layering: For an extra touch of elegance, arrange the sliced veggies in overlapping circles before baking.
• Roasting: If you prefer a deeper flavor, consider roasting the vegetables separately before combining them with the tomato sauce and baking.

Ingredients

• 1 eggplant: Sliced, bringing a meaty texture and rich flavor.
• 2 zucchinis: Sliced, for their mild, slightly sweet taste.
• 1 red pepper: Diced, adding a pop of color and sweetness.
• 1 onion: Thinly sliced, for a base of savory flavor.
• 1 cup large button mushrooms: Sliced, offering an earthy depth.
• 3 cloves garlic: Minced, the heart of any great dish’s flavor.
• 1/4 cup tomato sauce: Adds tanginess and binds the casserole together.
• 2 tablespoons olive oil: For sautéing, lending a fruity note.
• 1 teaspoon dried basil and oregano: For that classic herby backdrop.
• Salt and pepper: To taste, for seasoning.
• Fresh basil: For garnish, adding a fresh, aromatic touch.

Substitutions

• Vegetables: Feel free to swap in or add other vegetables like yellow squash or cherry tomatoes.
• Herbs: Fresh herbs can be used in place of dried for a more vibrant flavor; just remember to triple the amount as fresh herbs are less potent than dried.

Instructions

Preparing the Veggies

1. Sauté the Base: Start by softening the garlic and onion in olive oil; this foundation adds immense flavor to the casserole.
2. Cook the Veggies: Add the eggplant, zucchini, bell pepper, and mushrooms. The goal is to slightly tenderize them, enriching their flavors before baking.

Seasoning and Baking

1. Season: With dried basil, oregano, salt, and pepper, you’ll introduce a Mediterranean flair to the dish.
2. Combine: Stir in the tomato sauce to coat the veggies, ensuring every bite is juicy and flavorful.
3. Bake: Transfer everything into a casserole dish and bake until everything is tender and beautifully browned.

Storage and Reheating

• Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the oven or microwave until heated through, adding a splash of water if it seems dry.

FAQs

Ratatouille

Sea Salt Savorings

Ratatouille Casserole, a veggie-packed, easy-to-make dish perfect for any dinner table. Ready in just 45 minutes, it's a delicious way to enjoy your vegetables.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Appetizer, Side Dish

Cuisine French

Servings 6 servings

Calories 89 kcal

Ingredients

  

1x2x3x

• 1 eggplant sliced
• 2 zucchinis sliced
• 1 red pepper diced
• 1 onion thinly sliced
• 1 cup large button mushrooms sliced
• 3 cloves garlic minced
• 1/4 cup tomato sauce
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

 

• Preheat the oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sauté for about 2 minutes, until softened.
• Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender.
• Season the vegetables with dried basil, oregano, salt, and pepper. Stir in the tomato sauce and mix well.
• Transfer the vegetable mixture to a casserole dish, spreading it evenly.
• Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the top is lightly browned.
• Garnish with fresh basil before serving.

Nutrition

Calories: 89kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 57mgPotassium: 455mgFiber: 4gSugar: 6gVitamin A: 815IUVitamin C: 41mgCalcium: 31mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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