Recipe: Appetizing Baked ratatouille

Baked ratatouille. Serve while hot as a main dish or side. We would like to show you a description here but the site won't allow us. No, I'm not talking about the Disney movie (although I did enjoy that film as well), I mean the delicious vegetable dish!

I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection. This baked ratatouille recipe is heavenly when made with homegrown vegetables. You can cook Baked ratatouille using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Baked ratatouille

1. Prepare 1 cup of tomato puree.
2. Prepare 1/2 of onion, diced.
3. You need 2 clove of garlic, minced.
4. You need 1 tsp of thyme.
5. You need 1/2 tsp of pepper.
6. You need 1/2 of salt.
7. You need 4 of thin slices swiss cheese, low fat is fine.
8. You need 1 of skinny unpeeled eggplant, sliced into 1/4" thick rounds..
9. It's 1 of unpeeled yellow squash, sliced into 1/4" thick rounds.
10. Prepare 1 of unpeeled zucchini, sliced into 1/4" thick rounds.
11. Prepare 1 of green pepper, cored and sliced into 1/4" rounds.
12. It's 1 tbsp of olive oil.
13. You need 1 of goat cheese, for serving (optional).

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 Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that. You can also prepare this recipe in a slow cooker.

Baked ratatouille instructions

1. Preheat oven to 375°. Spray 7"x10" pan with nonstick cooking spray..
2. Pour tomato puree into bottom of pan and sprinkle with onion, thyme, salt, pepper, and minced garlic. Stir lightly..
3. Layer cheese over tomato mixture..
4. Arrange vegetable slices in dish, overlapping prettily. Drizzle olive oil over top and sprinkle with additional salt and pepper..
5. Cover with parchment paper and bake 1 hour, or until veggie slices appear soft but not mushy..
6. Serve with a tablespoon of goat cheese, if desired..

This recipe yields a batch big enough for these other recipes: Ratatouille with Pasta, Ratatouille and Baked Eggs, and Ratatouille Phyllo Wraps. It can also be served as a simple side dish or spooned onto toasted crusty bread. Cutting the veggies small and cooking separately is so smart! So veggies cook but not get charred. In other words, don't loose the color.