Layered Ratatouille Bake
April 1, 2012 – 5:52 pmThis recipe is a wonderful veggie main course, rich in flavor, hearty enough to be dinner, and very healthy. I’ve been meaning to make a ratatouille like this for years (yes, ever since that Ratatouille
Layered Ratatouille Bake
Serves 4-6, generously
non-stick cooking spray
1 medium eggplant
2 medium zucchini
1 medium yellow bell pepper
1 medium yellow onion
4 oz crimini mushrooms
3 large roma tomatoes
1 8-oz can tomato sauce (I like Muir Glen)
2 large cloves garlic, minced
pinch kosher salt
1/2 tsp dried basil
1/2 tsp dried rosemary
Preheat oven to 350 degrees F.
Cut the ends off of the eggplant and cut it in half lengthwise. Slice into 1/8 inch thick half moons and set aside. Cut ends off of the zucchini and slice into 1/8 inch thick rounds. Remove stem and seeds from bell pepper, quarter lengthwise, and slice into 1/8 inch thick strips. Trim the ends from the onion and slice into 1/8 inch thick rounds. Slice the mushrooms and tomatoes into 1/8 inch thick pieces as well.
In a small bowl, mix together the tomato sauce, garlic, salt, basil, and rosemary and set aside.
Spray a deep 8″ x 8″ glass baking dish with non-stick spray. Place a single layer of eggplant pieces in the bottom, slightly overlapping, using about half of the eggplant. Next layer in onion and bell pepper, followed by mushrooms, then zucchini, and finally tomatoes. Repeat the layers to use up the rest of the vegetables, again ending with tomatoes. Spread the tomato sauce mixture over the top to evenly coat.
Bake at 350 degrees F for 45 minutes, or until the vegetables are all crisp-tender and the tomato sauce is bubbling.
Serve warm with crusty bread.
2 Responses to “Layered Ratatouille Bake”
I thought you are allergic to both egg plant and onions. You can substitute all kinds of stuff for the ones you elimate with great results. try roasted garlic for the onions and put in an extra layer of tomato or just skip the eggplant. (L)
By mom on Apr 7, 2012
The eggplant didn’t seem to bother me. I read that eggplant when not cooked properly often makes people’s mouths itchy, without being a true allergy, so I gave it another go. I picked around the onion for my serving, but Shaun liked it. I’d still put it in next time, but maybe less of it, and definitely more tomatoes!
By Cassie on Apr 8, 2012